Hazelnut Pear Cake

Name: Hazelnut Pear Cake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon almond extract; 1 teaspoons baking soda; 118 milliliters butter, cubed; 414 milliliters confectioners sugar; 4 eggs; 591 milliliters all-purpose flour; 355 milliliters whole hazelnuts, toasted and skins removed; 3 Tbsps 2% milk; 473 milliliters ripe medium pears, peeled and chopped (about; 237 milliliters ricotta cheese; 1 teaspoons salt; 473 milliliters sugar; 1 teaspoon vanilla extract

Hazelnut Pear Cake might be From preparation to the plate, this recipe takes about 1 hour and 25 minutes. This recipe from Taste of Home requires vanillan extract, baking soda, hazelnuts, and sugar.

Instructions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Chop 1 cup hazelnuts.

Ingredients you will need

Hazelnuts

All Purpose Flour

Equipment you will use

Oven

Frying Pan

Place remaining hazelnuts in a food processor; pulse until finely ground.

Ingredients you will need

Hazelnuts

Equipment you will use

Food Processor

In a large bowl, cream butter and sugar until light and fluffy.

Ingredients you will need

Butter

Cream

Sugar

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Bowl

Add eggs, one at a time, beating well after each addition. Beat in extracts.

Ingredients you will need

Egg

In another bowl, whisk flour, salt, baking soda and ground hazelnuts; add to creamed mixture alternately with ricotta cheese, beating after each addition just until combined. Fold in pears and chopped hazelnuts.

Ingredients you will need

Hazelnut Meal

Ricotta Cheese

Baking Soda

Hazelnuts

All Purpose Flour

Pear

Salt

Equipment you will use

Whisk

Bowl

Transfer batter to prepared pan.

Equipment you will use

Frying Pan

Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

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Toothpicks

Wire Rack

Oven

Frying Pan

For glaze, in a small heavy saucepan, melt butter over medium heat.

Ingredients you will need

Butter

Glaze

Equipment you will use

Sauce Pan

Heat 5-7 minutes or until golden brown, stirring constantly.

Transfer to a bowl. Stir in milk, vanilla and enough confectioners' sugar to reach desired consistency.

Ingredients you will need

Powdered Sugar

Vanilla

Milk

Equipment you will use

Bowl

Drizzle over cooled cake.

Equipment

Ingredients

Servings:

1teaspoon

almond extract 1teaspoons

baking soda 118milliliters

butter, cubed 414milliliters

confectioners' sugar 4

eggs 591milliliters

all-purpose flour 355milliliters

whole hazelnuts, toasted and skins removed 3Tbsps

2% milk 473milliliters

ripe medium pears, peeled and chopped (about 237milliliters

ricotta cheese 1teaspoons

salt 473milliliters

sugar 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "