Seasonal Pear, Fig and Hazelnut Cake

Ingredients

• 405 g Pears (for pieces) (peeled, cored and diced into small chunks)
• 415 g Pears (for topping) (peeled, cored and thinly sliced into roses)
• 6 pieces Fresh figs (halved; about 300 g total)
• 120 g Unsalted butter (melted in microwave and cooled)
• 150 g Granulated sugar
• 0.5 g Salt (pinch)
• 1 sachet Vanilla sugar (about 8 g)
• 2 pieces Large eggs
• 2 tbsp Flower honey (approximately 30 ml)
• 200 g All‑purpose flour
• 1 tsp Baking powder
• 1 tsp Ground cinnamon
• 50 g Hazelnut powder (coarsely ground hazelnuts; texture can be slightly chunky)
• 100 ml Milk
• 2 tbsp Blond (light brown) sugar (for sprinkling on top)
• 30 g Crushed hazelnuts (for garnish)
• 2 tbsp Apricot jam (warmed for brushing)

Instructions

1. Prepare the fruit

   Peel the pears, cut each into four quarters and remove the cores. Dice six quarters into small pieces (≈405 g) for the batter and slice the remaining quarters thinly (≈415 g) for the topping. Halve the fresh figs and set aside.

   Time: PT10M

2. Melt the butter

   Place the butter in a microwave‑safe bowl, melt on medium power for 30‑45 seconds, then let it cool to room temperature.

   Time: PT5M

3. Whisk wet ingredients

   In a large mixing bowl add granulated sugar, a pinch of salt, the vanilla‑sugar sachet, the two eggs and the honey. Using the electric hand mixer, whisk on medium speed for 3‑4 minutes until the mixture becomes pale, fluffy and mousse‑like.

   Time: PT5M

4. Incorporate melted butter

   Pour the cooled melted butter into the mousse and fold gently with a spatula until fully combined.

   Time: PT2M

5. Add dry ingredients

   Sift the flour, baking powder and ground cinnamon over the batter. Add the hazelnut powder and whisk gently until a smooth, homogeneous batter forms.

   Time: PT3M

6. Fold in fruit and milk

   Gently fold the diced pear pieces into the batter, then pour in the milk and mix just until the batter is smooth.

   Time: PT3M

7. Chill the batter

   Cover the bowl with plastic wrap and refrigerate for 1 hour 30 minutes. The batter will firm up slightly, making it easier to handle.

   Time: PT1H30M

8. Prepare the pan

   Butter the 24 cm bundt pan, line the bottom with parchment paper, and set aside.

   Time: PT5M

9. Assemble the cake

   Remove the batter from the fridge, pour it into the prepared pan and spread evenly. Arrange the thin pear slices in a decorative rosace on the surface, trimming the ends if needed to leave space for the fig halves. Place the fig halves in the centre, then sprinkle lightly with blond sugar and crushed hazelnuts.

   Time: PT5M

10. Bake

    Preheat the oven to 170 °C (fan‑forced). Bake the cake for 40‑45 minutes, or until a knife inserted in the centre comes out clean but still slightly moist.

    Time: PT45M

    Temperature: 170°C

11. Cool in the pan

    Allow the cake to cool in the pan for about 15 minutes before unmolding onto a serving plate.

    Time: PT15M

12. Glaze and serve

    Warm the apricot jam briefly, brush it over the surface of the cake with a pastry brush to give a glossy finish, then slice and serve.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Fresh figs: dried figs (re‑hydrate in warm water first)
• Instead of Unsalted butter: margarine, coconut oil (will change flavor)
• Instead of Granulated sugar: coconut sugar, brown sugar (will add deeper flavor)
• Instead of Vanilla sugar: 1 tsp vanilla extract
• Instead of Large eggs: flax egg (2 tbsp ground flax + 6 tbsp water)
• Instead of Flower honey: maple syrup, agave nectar
• Instead of All‑purpose flour: spelt flour, gluten‑free flour blend
• Instead of Baking powder: 1 tsp baking soda + 1 tsp cream of tartar
• Instead of Ground cinnamon: ground nutmeg (½ tsp), ground cardamom (¼ tsp)
• Instead of Hazelnut powder: almond flour, ground walnuts
• Instead of Milk: plant‑based milk (almond, oat)
• Instead of Blond (light brown) sugar: regular granulated sugar
• Instead of Crushed hazelnuts: chopped almonds, toasted pumpkin seeds
• Instead of Apricot jam: orange marmalade, glaze made from apricot jam + water

Equipment Needed

• Kitchen scale
• Chef's knife
• Cutting board
• Microwave
• Mixing bowl
• Electric hand mixer
• Spatula
• Sieve (fine mesh)
• Whisk
• Bundt (cannelé) pan, 24 cm
• Parchment paper
• Oven
• Cooling rack (optional)
• Pastry brush
• Measuring spoons

Critical Steps — Do Not Skip

• Chilling the batter for 1 h 30 min ensures proper texture.
• Checking doneness with a knife; it should be moist but clean.
• Cooling in the pan before unmolding prevents breakage.

Chef Tips from the Video

• Toast the hazelnuts lightly before grinding for a deeper nutty flavor.
• For extra aroma, add a pinch of ground cardamom to the batter.
• Serve with a dollop of lightly sweetened whipped cream or vanilla ice cream.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly and freeze for up to 1 month; thaw in the fridge before serving.

Room temperature: Not recommended beyond a few hours; cake may dry out.

Make-Ahead Tips

• The batter can be prepared a day ahead and kept refrigerated; bake when needed.
• The cake freezes well; bake, cool completely, then wrap and freeze.
• Glazing with apricot jam can be done just before serving for a fresh shine.