Honey, pear and hazelnut cake with rum and raisin filling

Recipe from: 2/1/1999 12:00:00 AM
Ingredients 25
Servings 10
Time 1 hour plus cooling time

Ingredients

  • 250
    ml
    honey
  • 50
    ml
    cocoa
  • 180
    g
    cake flour
  • 75
    ml
    cornflour
  • 7
    ml
    bicarbonate of soda
  • 7
    ml
    baking powder
  • 3
    ml
    salt
  • 200
    g
    butter
  • 3
    large eggs
  • 825
    g
    pears, well drained and finely chopped
  • 250
    ml
    hazelnuts, roasted and chopped
  • 2
    ml
    caramel essence
  • RUM AND RAISIN FILLING
  • 175
    g
    brown sugar
  • 60
    ml
    water
  • 120
    ml
    raisins, chopped
  • 125
    g
    butter
  • 2
    ml
    rum essence
  • 1
    ml
    salt
  • CREAM CHEESE TOPPING
  • 250
    g
    butter
  • 50
    ml
    cocoa
  • 250
    g
    cream cheese
  • 140
    g
    brown sugar, processed in a processor until powdered
  • hazelnuts to decorate
 

Method

45 minutes
 
1. CAKE: Grease and line two 20 cm springform cake tins. Heat 50 ml of the honey. Add cocoa and stir until smooth. Add remaining honey and allow to cool. 2. Sift together flour, cornflour, bicarbonate of soda, baking powder and salt. Beat butter until creamy. Add honey mixture and continue to whisk until light. Add eggs one by one, beating well after each addition. Add flour mixture, pears, nuts and essence and mix well. 3. Spoon batter into prepared tins and bake in preheated 180 ºC oven for 30 to 35 minutes. Cool slightly in tins before turning out onto a wire rack to cool. 4. FILLING: Place brown sugar and water into a small saucepan and stir over a low heat until sugar has dissolved. Add raisins and cook over a very low heat for five minutes, stirring occasionally, Cool. 5. Beat butter until soft. Add cold raisin mixture and continue beating until light. Stir in rum essence and salt, cover and refrigerate until needed. When cakes are completely cold, spread on top of one cake and sandwich the two layers together. 6. TOPPING: Cream butter and cocoa until smooth. Add cream cheese and brown sugar and beat until sugar has dissolved. Spread over cake and use remaining topping to pipe rosettes around the top edge of the cake. Decorate with hazelnuts.
 

Read more on: bake
 

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