Pear, blueberry and hazelnut cake
Serves: 10
Prep time: 30 minsTotal time: 
Recipe photograph by Tara Fisher
Pear, blueberry and hazelnut cake
Serves: 10
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
622Kcal
Fat
43gr
Saturates
22gr
Carbs
50gr
Sugars
33gr
Fibre
3gr
Protein
7gr
Salt
0.3gr
Sabrina Ghayour
Sabrina has written three bestselling books, including Persiana: Recipes From The Middle East & Beyond and Feasts. As a self-taught cook and food writer, she specialises in colourful dishes in a 'mezze' style, many of which she shares in her cookery classes and pop-up supper clubs.
See more of Sabrina Ghayour’s recipes
Sabrina Ghayour
Sabrina has written three bestselling books, including Persiana: Recipes From The Middle East & Beyond and Feasts. As a self-taught cook and food writer, she specialises in colourful dishes in a 'mezze' style, many of which she shares in her cookery classes and pop-up supper clubs.
See more of Sabrina Ghayour’s recipes
Ingredients
- 225g unsalted butter, melted and cooled slightly, plus extra to grease
- 100g blanched hazelnuts
- 225g caster sugar
- 3 large eggs
- 1 tbsp chopped thyme leaves
- 1 heaped tsp ground cinnamon
- 1 heaped tsp ground ginger
- 2 tsp vanilla bean paste or extract
- 225g self-raising flour
- 150g blueberries
- 2 ripe pears, peeled, cored and diced
- a little honey, to drizzle
For the zesty cream
- 300ml double cream
- 3 tbsp icing sugar
- zest of 1 lemon
Step by step
Get ahead
Get ahead The cake can be made up to 2 days ahead and stored in an airtight container, or frozen.
- Preheat the oven to 190°C, fan 170°C, gas 5. Grease and line the base and sides of a 22-23cm springform tin. Toast the nuts in a baking tray for 10 minutes, then cool.
- In a large mixing bowl, beat the sugar, eggs, thyme, cinnamon, ginger and vanilla paste together until combined. Add the flour and mix well with a balloon whisk before adding the melted butter and incorporating until the batter is smooth.
- Roughly chop three quarters of the toasted hazelnuts and add them to the bowl along with three quarters of the blueberries. Add all of the diced pear and carefully fold everything together.
- Pour the cake mix into the prepared tin. Halve the remaining hazelnuts and scatter most of them over the top of the cake, reserving a few to garnish. Bake in the preheated oven for 50 minutes until risen, golden and firm to the touch. Leave the cake to cool in the tin.
- For the zesty cream, whisk the cream, icing sugar and three quarters of the zest together until the cream forms soft peaks.
- Remove the cooled cake from the tin, discard the paper and place the cake on a serving plate. Finish the cake by drizzling over the honey and then scattering the remaining blueberries, reserved hazelnuts and lemon zest over the top. Serve the cake with the zesty cream.
