This beautiful spice cake uses hazelnut flour for a rich, nutty flavor that perfectly complements the poached pears. Unsweetened whipped cream tames the sweetness of the pears and vanilla syrup, and the fresh toasted hazelnut garnish completes the dessert, adding a more intense nutty flavor and welcome crunch. The cake will stay moist for at least a day, meaning you can get ahead for your dinner party. The pears can also be cooked ahead and refrigerated.
Hazelnut Spice Cake with Vanilla Pear Compote
This beautiful spice cake uses hazelnut flour for a rich, nutty flavor that perfectly complements the poached pears. Unsweetened whipped cream tames the sweetness of the pears and vanilla syrup, and the fresh toasted hazelnut garnish completes the dessert, adding a more intense nutty flavor and welcome crunch. The cake will stay moist for at least a day, meaning you can get ahead for your dinner party. The pears can also be cooked ahead and refrigerated.
Ingredients
For the cake:
- 2 sticks unsalted butter, 16 tablespoons, softened
- 1 ¼ cups (250 grams) sugar
- 1 cup (125 grams) hazelnut flour
- 1 cup (125 grams) powdered sugar
- 6 eggs
- 1 cup (125 grams) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- 1 cup heavy cream, whipped, for serving
- ¼ cup toasted hazelnuts for garnish
For the pears:
- 3 large bosc pears
- ¼ cup sugar
- 1 tablespoon vanilla extract, or use half of a vanilla bean
- 1 tablespoon lemon juice
- 1- inch piece of ginger, peeled and sliced into 4 pieces
Instructions
- Preheat your oven to 350 F. Butter a 10-inch springform pan, and line the bottom with parchment paper.
- Place the butter and powdered sugar in a stand mixer and beat until smooth and creamy using the paddle attachment, about 2 minutes. Add the granulated sugar and the hazelnut flour and continue to beat, scraping down the sides as needed, until everything is well mixed together.
- Add the eggs, one at a time, stopping to scrape the bowl a few times. Once all the eggs are incorporated, beat the mixture for 1 minute on medium high speed.
- In a separate mixing bowl, combine all of the dry ingredients: flour, baking powder, salt, cinnamon, ginger, nutmeg and allspice. Stir with a whisk to blend. Add the dry ingredients to the mixer, and beat on low just until the dry ingredients are incorporated. Do no overmix.
- Pour the batter into your prepared pan and place in your preheated oven. After one hour, check the cake for doneness. It should be springy to the touch, and a cake tester should come out clean. Return the cake to the oven for another 10-15 minutes if needed. When the cake is done, place it on a rack to cool completely in the pan.
- While the cake bakes, make the pears. Place the sugar, vanilla, lemon juice and sliced ginger in a medium saucepan with a half cup of water. Bring this to a simmer, stirring to dissolve the sugar. Peel the pears, cut them in half and remove the core. Slice each half in half again, and place them in the pot. Simmer the pears, very gently, until they are softened. It should take no longer than 20 minutes. Turn off the heat, and allow the pears to cool in the syrup. (Note: if using a vanilla bean, split it in half and scrape the beans into the pot with the pears, adding the pod as well. Remove the pod before serving).
- When the cake has cooled, arrange the pears decoratively on top of the cake. Spoon or brush a few tablespoons of the syrup over the cake. Garnish with the chopped hazelnuts, and serve dolloped with whipped cream.
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