Serves 8 ⅓ cup light brown sugar 5 corella pears, halved length­ways 250g un­salted but­ter, chopped 1 cup unsweet­ened al­mond milk 2 eggs ⅔ cup sour cream 1½ cups plain flour ¼ cup co­coa 1½ tea­spoons bi­car­bon­ate of soda 1½ cups caster sugar 1 cup hazelnut meal pure cream, to serve Pre­heat oven to 160°C. Line base and side of a 22cm round spring­form pan with bak­ing paper, al­low­ing 2cm of paper to ex­tend above rim of pan. Place 2 ta­ble­spoons of light brown sugar on a small plate. Dip cut side of each pear half in light brown sugar. Place a large non-stick fry­ing pan over a high heat. Cook pears, sugar-side down, for 5 min­utes or un­til caramelise­d and golden. Ar­range pears, sugar-side down, in base of pre­pared pan. Add 25g of but­ter and re­main­ing light brown sugar to fry­ing pan, and cook for 1 minute or un­til thick­ened slightly. Pour but­ter mix­ture over pears. Add al­mond milk and re­main­ing but­ter to fry­ing pan and cook, stir­ring, un­til but­ter melts. Trans­fer but­ter mix­ture to a large bowl. Add eggs, sour cream, flour, co­coa, bi­car­bon­ate of soda, caster sugar and hazelnut meal, and whisk un­til com­bined. Pour over pears in pan. Place pan on a bak­ing tray. Bake for 1½ hours or un­til a skewer in­serted into cen­tre comes out clean. Cool in pan for 15 min­utes. Re­move cake from pan and place, up­side down, on a wire rack or plate. Serve with cream.

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