My culinary tip is to serve it warm with a tablespoon of lemony Mascarpone. Simply flavour up the Mascarpone Cheese with a splash of lemon juice. Give it a good stir and done. The combination of uber-sweet cake with the acidity of rich cheese is indeed luxurious. Bake with me and have a blast!
This juicy Pear Slice is suitable for babies 2 plus, because of a possible egg white intolerance and the presence of nuts. It is very addictive, let me tell you. A small portion for your baby will do its magic. Enjoy!
Total Time: 1 hour 30 minutes
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700g pears, washed, peeled, cleaned and diced
50g of dried cranberries, diced
Juice from ½ lemon
320g semi-coarse flour, sifted
1 teaspoon of baking powder, sifted
60g of ground hazelnuts
2 whole eggs
100g of cane sugar
100g of caster superfine sugar
100ml of olive oil
150ml of lukewarm milk
60g of ground hazelnuts
40g of cane sugar
1 teaspoon of ground cinnamon
In a medium mixing bowl place the pears and cranberries. Sprinkle them well with the lemon juice. Stir.
Preheat the oven to 180 degrees.
In a small mixing bowl mix the flour, baking powder and hazelnuts.
In a large mixing bowl whisk the sugars with the eggs. Incorporate well, on lower speed at first. Increase the speed and continue until it gets nicely foamy and sugars are dissolved.
Next, pour the oil and milk.
Mix with the dry mixture (flour, baking powder and hazelnuts), a half at a time.
Once you get a smooth texture, add pears with cranberries. Gently mix with a spatula.
Mold it into a lightly greased tin (I used 25cm x 35cm).
In a small mixing bowl place the hazelnuts, sugar and cinnamon.
Give it a good stir and cover the cake with it. Be generous and use it all. Yummy!
Bake in the oven for about 30 minutes until a wooden skewer comes clean from the middle.
Once the cake is ready, let it cool down a bit.
Slice and serve warm with a spoon of lemon Mascarpone.
Makes 25cm x 35 cm cake.