Name: Hazelnut and pear cakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16
Ingredients: 200 gram butter, chopped, at room temperature; 1 1/2 cup caster sugar; 3 eggs; 2 teaspoon vanilla extract; 1 1/2 cup self-raising flour; 1 tablespoon mixed spice; 2 teaspoon ground ginger; 2/3 cup light sour cream; 2/3 cup fresh pear, chopped, plus extra, sliced thinly, to decorate; 3/4 cup hazelnuts, roughly chopped; 2 tablespoon raw sugar; icing sugar, for dusting

Ingredients

200 gram butter, chopped, at room temperature

1 1/2 cup caster sugar

3 eggs

2 teaspoon vanilla extract

1 1/2 cup self-raising flour

1 tablespoon mixed spice

2 teaspoon ground ginger

2/3 cup light sour cream

2/3 cup fresh pear, chopped, plus extra, sliced thinly, to decorate

3/4 cup hazelnuts, roughly chopped

2 tablespoon raw sugar

icing sugar, for dusting

Method

1.Preheat oven to moderate, 180°C (160°C fan forced). Lightly grease 2 x 8-hole mini loaf pans. Line base and sides of recesses with one strip of baking paper, extending 2cm above pan holes.

2.In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla.

3.Sift flour and spices together. Fold into creamed mixture alternately with sour cream. Gently fold through pear and 1/4 cup nuts. Spoon mixture evenly into prepared recesses.

4.Top each with extra-thin slices of pear. Sprinkle with remaining hazelnuts and raw sugar. Bake 15-20 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes before transferring to a wire rack to cool completely. Dust with icing sugar, if liked.

MAKES 16
Note

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