La Popote's Pear, Hazelnut and Chocolate Cake

Pear, Hazelhut and Chocolate Cake / Howick Hospice Recipe book : FEAST THE MIDLANDS (p)

Jackie Cameron
La Popote’s Pear, Hazelnut and Chocolate Cake is something I must go and try especially that they are now just around the corner from me in Hilton.
— Jackie Cameron

Pear, Hazelnut and Chocolate Cake


  • 100g Hazelnuts
  • 140g Cake flour, sifted
  • 1 teaspoon,(slightly heaped) Baking Powder
  • 140g castor sugar
  • 150g butter
  • 3 eggs, lightly beaten
  • 1 can (380g) pears, drained
  • (Chop half for cake mix and slice remaining half for top of cake)
  • 50g chocolate, chopped
  • 2 Tablespoons apricot jam (for glaze)


  1. Preheat oven to 160⁰C.
  2. Butter and line a 20cm round cake tin.
  3. Roughly chop nuts and chocolate.
  4. In a bowl, lightly mix beaten eggs, nuts, chocolate and chopped pears.
  5. In a processor, flour, baking powder, sugar and butter until resembling crumbs. Very lightly and swiftly combine with wet ingredients.
  6. Spoon into prepared cake tin and decorate with the reserved pear slices.
  7. Bake for about 50 minutes.
  8. Glaze the top of your cake with the apricot jam whilst it is still warm.
  9. Serve slightly warm with a dollop of cream.