OrchardWorld’s Chocolate, Pear and Hazelnut Cake

Try our yummy ‘OrchardWorld Chocolate, Pear and Hazelnut Cake’ recipe using the nostalgic Conference Pear. Full of luxurious flavours to really tantalise your tastebuds, it’s peartastic. Recipe below...

SERVES 4 | PREP 30 Minutes | COOK 1hr 10 Minutes


INGREDIENTS

2 ripe OrchardWorld conference pears

200g softened butter

375g brown sugar

150g caster sugar

4 eggs

120g sour cream

60g of cocoa

50g of desiccated coconut

300g self raising flour

100g of chopped hazelnuts

100g of dark sugar

Pinch of cinnamon

125ml water

25g chocolate flakes


ICING

200g softened butter

120g Icing Sugar

50g cocoa


METHOD

1. Grease 4 x 8cm cake tins.

2. Preheat oven to 160˚c.

3. Place 250g of brown sugar and all of the caster and dark sugar and softened butter into a bowl and mix until thick. During this process add the eggs one by one.

4. Add the sour cream and fold in the coconut, flour, chopped hazelnuts and chocolate and combine.

5. Divide the mix between the cake tins and bake for 1 hour 10 mins then cool completely.

6. In the meantime, peel and core the pears and cut into quarters. Place in a saucepan with 125g of the brown sugar along with 125ml of water and pinch of cinnamon. Place on a medium / low heat and simmer for 25-30 minutes.

7. Allow the pear to cool then mash with a fork.

8. In another bowl, mix the icing sugar with the butter until fluffy, then add in the cocoa and fold in.

9. Halve the cooled cakes using a knife and fill one side with the icing, then top with 2cm of the pear mixture.

10. Place the other halves on top and ice the whole cake, using a palette knife to smooth. Scatter the chocolate flakes and crushed hazelnuts over to finish.

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