Tuesday 5 November 2019

PEAR, DATE & HAZELNUT STREUSEL CAKE: financial ndulgence

Neither a crumble nor a cake but a fabulous combo of the two ...
Rich, glorious Pear, Date & Hazelnut Streusel Cake
'So nice & tasty, I kept the whole cake to myself and refused to share.' Taster

This German-style cake, inspired by one of GBBO season 10's most popular bakers, Henry (the cherub in a suit) is often served in German hotel breakfasts.  

It is a surprising confection with fruit, sponge and streusel topping, all cooked in one layer but utterly, utterly rich and delicious.

It is an indulgence, financially and in terms of cholesterol - it has too much butter for 67's liking. But served in small portions, at a breakfast buffet or as a dessert, it will be fine for special occasions.  

In the interests of good health, 67 added wholemeal flour for fibre and replaced some of the sugar with unsweetened coconut.  

Plain ahead: the recipe takes a little more time than usual to prep and cook but the steps are simple. 

Luckily pears were on offer for 65p at M&S and dates were already in the 67 cupboard, so the overall cost to the blog was not overly high.  

Whole hazelnuts, however, are a shocking price - £2.50 for 100gm.  They only appear in the streusel topping; 67 recommends halving the amount or replacing them with walnuts.

Cost: up to £5.00
Serves: 12 wedges

Ingredients:

Base layer

   200 gm/7oz  self-raising flour,, sifted (plain flour: add 2.5 tsp baking powder & sift)
     50 gm/1.7oz wholemeal flour
     1/2 tsp baking powder
    1 tbsp ground cinnamon
    1/2 tsp ground cardamon
    1/2 tsp ground ginger or 1 tbsp finely grated fresh ginger

   130gm/4oz cold unsalted butter, diced

   110gm/3.8oz light muscovado sugar
      20gm/0.75oz dried unsweetened coconut  
   250gm/9oz pears, peeled, cored and in scant half-inch/1 cm cubes
   110gm/3.75 dates, in small cubes (67 used Medjool) OR dried blueberries OR dried or fresh cranberries

   3 eggs
   60ml/2.25oz double cream
   1 tsp vanilla

Streusel layer
    35g/1.25oz plain flour
    90g/3.25oz demerara sugar
    1/2 tsp ground cinnamon
    60gm/2.25oz cold unsalted butter, diced 
    min 50-100gm/1.7oz-3.5oz coarsely chopped hazelnuts 


Method:

  1. Grease and the line the bottom of a 20cm/8inch deep, loose-bottomed springform cake tin
  2. Preheat oven to 180c/fan:160c/350f/gas4
  3. If using dried fruit, place in sieve and pour boiling water over to remove preservatives; drain well on paper towels
  4. In a large bowl mix flour, baking powder & spices (only if using dried ginger here; if using fresh ginger, add as below); rub in butter until mix is consistency of breadcrumbs
  5. Add pears & dates; distribute evenly, then add sugar & coconut; stir well 
  6. In a small bowl beat eggs, cream and vanilla; if using fresh ginger, stir in  mixing well; add to flour & fruit; thoroughly combine
  7. Spoon into tin; level with a spatula; set aside
  8. Make streusel: mix flour, sugar & cinnamon; rub in butter to breadcrumb consistency; stir in nuts; sprinkle evenly over top of the cake
  9. Bake 1 hour, 10 mins in the lower third of the oven, checking at the one hour mark to make sure it's not burning.  It is done when a cocktail stick inserted in the centre comes out clean
  10. Run a knife between the cake and the tin; leave in the tin 20 mins
  11. Remove sides of tin; transfer cake to a wire rack to cool completely
  12. Slide cake off of the metal base onto a serving platter
  13. (Optional) Drizzle over melted white chocolate OR a mix of 1/3 cup icing sugar to 1-2 tsp milk until of drizzling consistency
Comments:
'I had it hot with custard and it was very tasty.   I kept the whole cake to myself - I refused to share!' 67 Handyman who sometimes takes part-payment in food. 
'Lovely: very light despite the amount of fresh and dried fruit. The crunchy  nuts take it to the next level.'   Retired writer

Tips:
  • Bake this in a square or rectangular pan to make it go further
   
                                                             More fruit treats on NavBar: Recipes 1/Fruity Desserts 

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.      

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