 |
| 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:
- Grease and the line the bottom of a 20cm/8inch deep, loose-bottomed springform cake tin
- Preheat oven to 180c/fan:160c/350f/gas4
- If using dried fruit, place in sieve and pour boiling water over to remove preservatives; drain well on paper towels
- 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
- Add pears & dates; distribute evenly, then add sugar & coconut; stir well
- In a small bowl beat eggs, cream and vanilla; if using fresh ginger, stir in mixing well; add to flour & fruit; thoroughly combine
- Spoon into tin; level with a spatula; set aside
- Make streusel: mix flour, sugar & cinnamon; rub in butter to breadcrumb consistency; stir in nuts; sprinkle evenly over top of the cake
- 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
- Run a knife between the cake and the tin; leave in the tin 20 mins
- Remove sides of tin; transfer cake to a wire rack to cool completely
- Slide cake off of the metal base onto a serving platter
- (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
Please leave a Comment in the box below
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.
No comments:
Post a Comment