Thursday, June 7, 2012

Pear Pinwheel and Hazelnut Cake

This is my first bake for the event, The Home Bakers organised by Joyce, Kitchen Flavours and I pledge to bake as much as I can like a retro-style home baker. LOL!

For this event, we are baking all recipes from one book, "Coffee Cakes" by Lou Seibert Pappas until every recipe has been baked from this book. This book has 60 recipes and we will bake one cake in every 3 weeks.

THB started since 3rd Apr 2012 and I felt kind of ashamed of myself that I have missed out THB's first three bakes. Lucky me that THB is a free and easy baking club and glad that I have not been "kicked-out" of this club due to my absences.

For the 4th THB bake, I've chosen this recipe, Pear Pinwheel and Hazelnut cake. I think this cake is very interesting to bake. I realized that no baking powder is used in it and its overall flat look and nutty texture is more like a tart but a tart without any pastry crust or base. I've used a small amount of Frangelico, a hazelnut liqueur instead of almond extract to enhance the taste of this cake. Unfortunately, I can't taste the difference with or without the added Frangelico and all I can say is that the cake is overall very moist and delicious.

For the fun of this bake, I was trying hard to be Zoe the retro baker, beating the cake batter using a wooden spoon and wanted to store this cake in one of my retro-style Tupperwave that was "pinched" from my aunt at my recent Singapore trip. Check out my Tupper-SEAL... this is quite retro and cute!

pear pinwheel hazelnut cake
The pears that I used to bake this cake
My miniature Frangelico
Making this cake
Taste really moist and nutty. Yum!

I wish I am. LOL!

Being part the rule of this event, only the host of the chosen bake can include the recipe in her blog post and the host of this specific bake happens to be me.

And, so here's the recipe from the book, Coffee Cakes by Lou Seibert Pappas
(with my modification in blue)

1 cup hazelnut or blanched almond (I used hazelnut meal)
2 tbsp unbleached all purpose flour
8 tbsp (1 stick) unsalted butter at room temperature
1/2 cup firmly packed light brown sugar (reduced to 30g for half amount of recipe)
2 large eggs
1 tsp almond extract (replaced with 1 tsp Frangelico for half amount of recipe)
3 large pears (I used Bosc) peeled, halved and cored 
(only required 1 for half amount of recipe)
2 tbsp confectioners' sugar
1/4 tsp freshly grated or ground nutmeg
1 tsp ground cinnamon

Preheat the oven to 350°F (or 160°C fan forced). Butter and flour a 9-inch springform pan.

Scatter the nuts on a baking sheet and bake for 8 to 10 min, or until lightly toasted. If using hazelnuts, wrap them in a tea towel and rub to remove the skins. In a food processor, combine the nuts and flour and process until finely ground.(I used hazelnut meal, pre-roasted with flour at 150°C fan forced for 7 min)


In a large bowl, cream the butter and brown sugar with a wooden spoon or an electric mixer until light and fluffy (I used the wooden spoon). Add the eggs, one at a time, and almond extract (or Frangelico) and beat until smooth. Mix in the nut mixture. Spread the batter in the prepared pan. Cut the pears into slices 3/8 inch thick and place in a bowl. In a small bowl, combine the confectioner's sugar, nutmeg, and cinnamon. Stir to blend. Sprinkle the fruit with confectioners' sugar mixture, toss to coat, and arrange in a pinwheel on top of the batter.

Bake for 30 to 35 min, or until the cake is golden brown and a cake tester inserted in the center comes out clean. Place the pan on a wire rack and let the cake cool completely. Remove the sides of the pan and cut the cake into wedges to serve.

Using half the recipe, I've baked this cake in a 12 cm loose bottom round pan at 160°C fan forced for 30 min.

This post is linked to The Home Bakers (8 Jun 2012). Due to my family commitment, I was unable to post this on 8 June 2012 and had brought forward the posting date to 7 June 2012. My apology for any inconvenience caused. To see the other THB members' bakes, please go to THB website.


THB with a retro look
 Happy Baking

47 comments:

  1. This looks delicious! I didn't think pear and hazelnut would make a good combination.

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  2. I love these types of cakes...Defiinitely pear and hazelnut makes an excellent flavor combination.

    Thanks for sharing.

    Velva

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  3. aahh Zoe look delicious and I love Fraangelico!

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  4. Zoe, this cake sounds incredibly irresistible. I want the whole tray actually. haha..... Thanks for sharing. Hope you're having a great day, dear.
    Blessings
    Kristy

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  5. Hi Zoe,
    It's great to see your first THB bake! This is indeed a very moist cake!
    The linky is now open, I actually pre-scheduled it to be posted today, but forgotten to adjust the time of posting!
    Wish you a lovely weekend with the family! wink!!

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  6. Zoe , I haven't seen nor touch :D Tupperware products for quiet sometime ! lol .....This cake looks really good and delicious ! Love the pretty pinwheel design :)

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  7. This looks so effective. I love hazelnuts in cake.. and chocolate.. and well, I love hazelnuts. Beautiful food shots :)

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  8. Such a lovely cake! Wonderful flavor combination. And it's so pretty too :)

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  9. looks delicious!!!! and great flavour combo

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  10. The pinwheel pears looks so pretty. Love this recipe Zoe. Thanx for selecting a lovely cake to bake. Will post mine tomorrow.

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  11. Hi Zoe,
    Love your blog :)
    You have plenty of wonderful recipes. I've bookmark some of them.
    Thanks for sharing them. Have a nice day to you!

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  12. Zoe, I love how your pears are so well placed on the cake... and of the colour is so even. Mine turned out a little browned on the sides.

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  13. I saw Joyce and now yours. When I first read the recipe, it was kind of challenging to me! Yours and Joyce are so beautifully done, I hope I can try this out this week end.

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  14. Absolutely amazing!Love the combination of ingredients!Kisses,dear Zoe!

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  15. Whoa! Looks exquisite! I can't wait to try it and enjoy

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  16. Frangelico and pears make such a delicious combination. Very pretty cake!

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  17. Wat a beautiful cake,wish to have a slice.

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  18. that's a beautiful pinwheel that you did! retro?? i'm now picturing you as the woman in the picture! any songs on the background?..one way ticket or tie a yellow ribbon round the old oak tree??

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  19. I love your challenge - bake retro style! Cool! I used Frangelico in some of my baking projects too and was always disappointed for the lack of it's taste... Anyways, your cake looks amazing! Bookmarking this recipe!

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  20. This looks delicious and your photos are lovely. There's nothing flat looking about it to me :)

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  21. Gorgeous looking cake! Love the addition of Frangelico :)

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  22. This is delicious looking. I have not posted mine yet, but hopefully later/

    I am thrilled that you picked this out. We loved it and my husband almost hid it from me. Thanks for such a good pick.

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  23. You're adorable with your retro-ness

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  24. A very pretty looking cake and I can imagine the delicious taste too...a short cake huh! Less time in the oven, which is good:D

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  25. i really love the retro idea, Zoe :)

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  26. very unique, pears and hazelnut, looks amazing.

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  27. Zoe:
    You girls rock! We as the readers can save our $ by just getting all these recipes for free! Thanks for doing it!

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  28. The cake looks so delicious and beautiful as well. Mmmmm.

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  29. I've just stumbled upon your blog and glad I did. This looks delicious and I'm a follower now. I hope to see you at mines as well : )

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  30. I am a happy kid, will your pretty please bake this for me? Looks amazing :D

    Cheers
    Choc Chip Uru

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  31. that looks beautiful! I love hazelnut and the addition of pears sounds delicious :)

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  32. I must say that your pinwheel cake turned out really good! Love how moist it look & what a great idea using Frangelico! Will take note of it & thanks for the tips! Have a lovely day Zoe! :)

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  33. I'm overloaded with nuts and pears and still haven't got enough~

    I can literally smell that fragrant pear & nutty cake from here and good to go with a cup of tea

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  34. The cake looks lovely, Zoe. I somehow have a preference for short, flattish cake/tarts than those towering spongy ones :)
    Oh, btw, my comments don't seem to get through for several of your posts. Maybe I misread the verification stuff. Oh well. I'm here and reading every single one even if the comments aren't there :)

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  35. Love the retro look of the cake and the baker! cute :p

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  36. this is a beautiful and perfect cake for tea time! i didn't know there is a thing as hazelnut liquor. good to know, something new to learn. i bet it smells good!

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  37. Oh Zoe, what a great job you did! the cake looks beautiful and just love these ingredients !
    Mary x

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  38. Hi Zoe, I love to visit your blog. I always learn something new to me from you.
    This is a lovely cake with Frangelico added instead of almond extract.
    Have noted down for my future bakes..:) Have a lovely weekend!!

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  39. What a lovely bake...this looks so tasty!! I think pears are quite under-used but this would be the perfect way to use them!! :-)

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  40. hi Zoe. You,Lena and Joyce are like the Enid Blyghton's mystery books that I spent growing up reading where the kids will solve mysteries amidst of having picnics. The 3 of you are just like the characters out of the book but only thing is, it's related to baking..'having a picnic in the kitchen while solving the mystery of new recipe'..lol

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  41. The retro idea's really cool, Zoe! Are you baking more retro desserts these day? ;) Your cake looks absolutely delicious and lovely, love the pinwheel that you've made, pretty!

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  42. Mmmmm... Hazelnut and Frangelico!!

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  43. Zoe...what a GORGEOUS cake! You are quite the retro home baker and I even love the tupperware! ;- }

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  44. This cake has my favourite ingredients of all time all smooshed together into one slice of heaven... bookmarked!

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