Pear, blueberry and hazelnut cake recipe
This cake recipe from Sabrina Ghayour with pear, blueberry and hazelnut is great for a luxurious tea time treat or summer dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Cake pan
- Cooling rack
- Oven
- Kitchen scale
- Mixing bowl
- Hand mixer
- Whisk
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Grater
- Chef's knife
- Cutting board
- Saucepan
- Parchment paper
- Plate
Ingredients
- 225g unsalted butter, melted and cooled slightly, plus extra to grease
- 100g blanched hazelnuts
- 225g caster sugar
- 3 large eggs
- 1 tbsp chopped thyme leaves
- 1 heaped tsp ground cinnamon
- 1 heaped tsp ground ginger
- 2 tsp vanilla bean paste or extract
- 225g self-raising flour
- 150g blueberries
- 2 ripe pears, peeled, cored and diced
- a little honey, to drizzle
- 300ml double cream
- 3 tbsp icing sugar
- zest of 1 lemon
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