“This recipe is inspired by one of the first desserts featured on the opening menu at Spring in 2014 – a hazelnut and pear tart. Here I have presented it in the form of a cake. Fresh grounds of espresso beans are scattered over the cake just before serving, though this is entirely optional. I enjoy this cake best when it is baked in a tart tin, which results in a higher fruit-to-cake ratio, and long, elegant slices.” Sarah Johnson, author of Fruitful
Serves 10-12
3–4 medium pears
2 tablespoons Poire Williams or cognac (optional)
Juice of ¼ lemon
40g (1½oz) plain flour
1 teaspoon baking powder
½ teaspoon salt
30g (1oz) cornflour
200g (7oz) hazelnuts, toasted, skins removed
100g (3½oz) almond flour
200g (7oz) caster sugar
155g (5½oz) unsalted butter, softened, plus extra for greasing
4 eggs
2 tablespoons demerara
Sugar
Freshly ground espresso or
Coffee beans (optional)
Crème fraîche, soured
Cream or yoghurt, to serve
Preheat the oven to 160°C/325°F/gas mark 3. Grease a 25cm (10in) tart tin with a removable base and line the bottom with baking parchment.
Halve the pears with their skins on, then slice each half into three, giving six slices per pear. Remove stems and cores, then toss the slices with Poire Williams and lemon juice in a bowl and set aside.
In a separate bowl, sift the flour, baking powder, salt and cornflour. Then in a food processor, blend 150g (5½oz)of the toasted hazelnuts with the almond flour and sugar until the hazelnuts are roughly broken. With the processor running, gradually add the butter and blend until the mixture is smooth and fluffy. Incorporate the eggs, one at a time, then scrape the sides and pulse the machine to mix well. Add the dry ingredients and pulse, then scrape, then pulse again just until everything is incorporated. Transfer the batter to the tin.
Arrange the slices on top of the batter in concentric circles. Coarsely chop the remaining 50g (1¾oz) of toasted hazelnuts and scatter over the top, then follow with demerara sugar. Bake for 45–50 minutes or until set, then allow it to cool on a wire rack. Serve with a sprinkle of freshly ground espresso and a dollop of crème fraîche.