Pear & nut cake

Total time: 1hr 45m
Preparation Time: 25m

For 12 piece

Nutritional Information

Contains 373 Kcal, 6g Protein, 33g Carbohydrates, 23g Fat


  • Shortcrust pastry
  • 150 g white flour
  • 1 pinch salt
  • 50 g coarse cane sugar
  • 80 g butter, cut into pieces, cold
  • 1 eggs, beaten
  • Fruit topping
  • 6 pear (approx. 700 g), sliced
  • 3 dl single cream
  • 2 eggs
  • 80 g sweetened condensed milk
  • Crumble
  • 100 g hazelnuts, roughly chopped
  • 100 g coarse cane sugar
  • 50 g butter, soft
  • icing sugar to dust
  • Utensils
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

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  • Shortcrust pastry

    Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead. Place the dough in the prepared tin, press down firmly, refrigerate for approx. 30 mins.
  • Fruit topping

    Arrange the pears on top of the dough. Combine the cream, eggs and condensed milk, pour over the pears. Bake for approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove from the oven.
  • Crumble

    Mix the nuts, sugar and butter with a fork until the mixture turns crumbly, cover the pears with the crumble mixture. Bake for a further 25 mins. Remove from the oven, allow to cool a little, remove the tin frame, slide the cake onto a cooling rack and leave to cool completely. Dust with icing sugar.
  • Shelf life:

    Wrap the cake in cling film and keep for approx. 2 days.

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