Serving a cuppa to your guests? A loaf cake is the perfect accompaniment to a hot mug of tea. This pear and chocolate loaf cake is the ideal mix of decadent and fruity. Add hazelnut meal and extra hazelnuts throughout the batter for a nutty finish.
Ingredients
Method
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease and line the base and sides of a 20cm x 10cm loaf tin.
Step 2
Using electric beaters, beat butter and sugar until pale, light and creamy. Add eggs, one at a time, scraping down sides and beating well after each addition. Beat in vanilla until combined.
Step 3
Add both flours and hazelnut meal and beat briefly until just smooth. Add sour cream and beat briefly until combined. Fold through chocolate, hazelnuts and chopped pear.
Step 4
Spoon mixture into prepared tin and smooth surface. Arrange pear slices over the top, pressing in lightly, then scatter with extra hazelnuts.
Step 5
Bake for 1 hour 15 minutes or until a skewer inserted in the centre comes out clean. If the top colours too quickly, loosely cover with foil for the final 10–15 minutes of cooking.
Step 6
Leave cake in pan for 10-15 minutes, then turn out to cool on a rack. Carefully remove baking paper.
(Photography: Tim Roberts, Styling: Michele Cranston)
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