Pear Cake

1hr 50m
Preparation/cooking time: ca. 50m + Bake: ca. 60m

For 8 pieces

Nutritional Information

Contains 463 Kcal, 8g Protein, 50g Carbohydrates, 25g Fat


  • 4 pears, peeled, core removed, cut in half
  • 1 tbsp. water
  • 2 tsp. lemon juice
  • 50 g butter
  • 1.5 tbsp. sugar
  • 1 organic lemon, use grated zest only
  • 2 eggs
  • 1 pinch salt
  • 100 g white flour
  • 250 g ground hazelnuts
  • 1 tsp. baking powder
  • 100 g apricot jam

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  • Simmer the pears, lemon juice and water, covered, over a low heat, for approx. 10 mins. until soft, puree, leave to cool.
  • Put the butter in a bowl, then stir in the sugar and salt. Add the eggs and continue to stir until the mixture becomes paler in colour. Stir in the lemon zest, pear puree and nuts. Mix the flour and baking powder, mix into the dough and transfer to the prepared tin.
  • Make very fine cuts into the pear halves so that they still hold together, arrange on the dough and sprinkle over the sugar.
  • Approx. 1 hour in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, place on a cooling rack and allow to cool completely. Heat the apricot jam and water in a small pan and coat the pear cake with the mixture.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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