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Pear, Hazelnut & Chocolate Loaf

3rd October 2020 by Louise
Pear, Hazelnut & Chocolate Loaf
Pear, Hazelnut & Chocolate Loaf

There is, I believe, no better time to be in the kitchen than now. The ingredients of the season – new hazelnuts and walnuts, locally grown pears, apples and pumpkins are calling to be stewed, preserved and baked. I like to bake towards the end of the week to then enjoy a sweet something at the weekend with my coffee.

Fruit in cakes will always be my preference, I’m not a chocolate cake lover however add a few chocolate chunks and nuts to a cake batter and I’m first to the table.  This recipe is a firm family favourite.  The hazelnuts add a wonderful flavour to this loaf.  It’s important to use chocolate with a minimum of 54 percent coco solids. I also favour spelt flour, and often blend white with wholemeal in cakes.

This loaf is a good one, intense and not too sweet, it’s moist without being claggy. It also keeps well for several days, if it lasts that long.

Pear, Hazelnut & Chocolate Loaf
Print Recipe
5 from 2 votes

Pear, Hazelnut & Chocolate Loaf

Prep Time28 minutes mins
Cook Time1 hour hr 20 minutes mins
Total Time1 hour hr 48 minutes mins
Servings: 8 people

Ingredients

  • 2 eggs large
  • 180 g butter softened
  • 100 g light brown sugar
  • 25 g caster sugar
  • 95 g hazelnuts skinned, save 15g to chop & sprinkle on top of the loaf
  • 160 g white spelt flour
  • 2 tsp baking powder
  • 3 small conference pears
  • 55 g dark chocolate chopped, min. 54%

Instructions

  • Pre-heat the oven to 150Cfan. Line the base of a 900g loaf tin with parchment paper and gease the sides.
  • Whisk the butter and sugar together until really light and fluffy, at least 5 minutes. Crack the eggs into a bowl and whisk lightly with a fork. Add a tablespoon of egg at a time to the butter mixture, scraping down the sides of the bowl occasionally. It’s worth taking time with this as this will ensure a super light cake.
  • Blitz the hazelnuts in a food processor, don’t over mix otherwise they will become claggy. Combine the flour and baking powder with the ground hazelnuts. Fold in 3 additions to the cake batter.
  • Peel 2 pears, remove the core and chop into small pieces. Cut the third pear in half and slice finely into 5 length ways (this is for the top of the cake) peel the remainder and chop and add to the rest. Fold into the cake batter with the chocolate.
  • Pour into the greased and lined loaf tin. Arrange the sliced pears on the top and sprinkle the remaining hazelnuts on the top.
  • Bake for 70-90 minutes, or until when a cocktail stick inserted into the centre comes out clean.

Tips:

  • This will also fit into a 20cm cake tin.

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Category: Autumn, Baking, Cakes, Desserts, Fika, WinterTag: baking, cake, fika
Previous Post:Laminated Wild Mushroom RavioliLaminated Wild Mushroom Ravioli with Parmesan Sauce
Next Post:Onion, Pearl Barley & Cider SoupOnion, Pearl Barley & Cider Soup

Reader Interactions

Comments

  1. rhino75

    6th October 2020 at 5:12 pm

    What a great recipe!! And so seasonal – am already on my second slice!!

    Reply
    • Louise

      6th October 2020 at 5:14 pm

      So glad to hear it!! It’s a winning combination I think.

      Reply
  2. Eva Overend

    6th October 2020 at 5:21 pm

    5 stars
    Lovely cake, and so moist and moorish with the pears and the chocolate. This has already become one of our favourite cakes

    Reply
    • Louise

      6th October 2020 at 5:26 pm

      That’s lovely to hear. So glad you like it!

      Reply
  3. Martin Ryan

    10th January 2021 at 2:38 pm

    5 stars
    Haha! I’ve just made this fabulous cake and seeing that my birthday is 6th October it has now become my birthday cake! As a novice baker I found it so helpful to learn the egg and flour adding no tips. Thank you and Happy New Year.

    Reply
    • Louise

      10th January 2021 at 4:16 pm

      I’m so pleased to hear it Martin and thanks for taking the time to comment, I appreciate it :-))

      Reply
  4. Christine Robertson

    7th March 2021 at 8:07 pm

    Hi Louise!Your stories and recipes are so inspiring!I want to try this one. Can I replace the spelt flour with another one, and still keep the quality of the result?
    best wishes,
    Christine

    Reply
    • Louise

      7th March 2021 at 8:09 pm

      Hi Christine, lovely to hear :-)) It very much depends on what flour you intend to replace it with?

      Reply
  5. Chris

    3rd July 2023 at 1:00 am

    What is the best substitute for white spelt flour?

    Reply
    • Louise

      3rd July 2023 at 6:12 am

      Hi Chris, you can substitute with plain white four (all purpose flour).

      Reply

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Recipe Rating




When you have a list of things to do as long as yo When you have a list of things to do as long as your arm (currently making & assembling a wedding cake, see stories) but instead, just sitting and enjoying the sunset with a saffron bun! 

Finnish friend Helena reminded me of this pretty bun shape 😊 Thank you 🧡

You can find the recipe for these Saffron Buns in the link in my bio.

✨If you’re looking to buy Saffron I can highly recommend @attar_apothecary. The best quality I’ve come across [Not gifted]
Inspired by friends Abi @thesefourwallsblog and St Inspired by friends Abi @thesefourwallsblog and Steve @bruun.uk Festive Shelves.

✨Christmas crafting this weekend?✨

If you’d like to make these Christmas 🌟you can use any paper. I’ve used old magazines and wrapping paper. 

For example cut 2 squares measuring 15cm. Fold as shown. Mark 3cm on each straight side and cut. Fold & stick as shown. Stick the 2 stars together. Thread cotton through one point to hang.

Shelf & Acorn @bruun.uk 
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#thissimplescene #myeverydaymagic #feelfreefeed #thatauthenticfeeling #nothingisordinary #posttheordinary #mytinyatlas #seasonspoetry #songofseasons #poetryofsimplethings #simplethingsmadebeautiful #itt_deckthehalls  #mymonthofsundays #slowliving #mymonthofsundays #mutedandmoody #quietchaotics
#quietshadesofgrey #easydiy #nordickitchenstories
Brussel Tops with Fried Halloumi 🌿 If you haven Brussel Tops with Fried Halloumi 🌿 If you haven't tried these, you're missing out! 

I stir-fry mine with a zesty lemon-garlic dressing and a hint of raw honey, topped with crunchy pomegranate. The pickled shallots and chili add that extra zing. Pairing it with my current favourite @petersyard cracker: Pumpkin & Sunflower Seed. [Gifted]🍴
Not one but two posts from me today… In the Nor Not one but two posts from me today…

In the Nordic countries, it's customary to light a candle on the four Sundays before Christmas (Advent). For me, it's about embracing tradition over religion; I love the ritual and the warm glow of candlelight during winter. Friends and family may meet and toast the season with a glass of glögg (mulled wine) accompanied by pepparkakor and saffron buns. (More on Saffron buns next week!)

Happy 1st Sunday of Advent to those who celebrate ✨

What are your family traditions?
Morning! After a week of frosty scenes, today seem Morning! After a week of frosty scenes, today seems rather dreary and wet. Looks like it's going to be a cozy day of Christmas baking ahead!🎄✨
SPICED CHEESE & ONION BRIOCHE 1 large onion, fine SPICED CHEESE & ONION BRIOCHE

1 large onion, finely sliced
Olive oil for frying
1.5 tsp za’atar
0.5 tsp sumac
S & P
Soft cheese, ie. Camembert, Brie, Tallegio

Brioche (Enriched Dough)
400g strong white flour
220ml milk, warmed
6g fast action yeast
35g butter, room temperature
1 egg, lightly beaten
6g fine sea salt

Beaten egg for glazing
Sesame seeds 

1️⃣ Add the flour, yeast and salt to the bowl of a free standing mixer. Warm the milk to 38C and with the motor running on medium add the milk to the flour, follow with the egg, then the butter. Mix on medium for 5-6 minutes. Place in a bowl, cover and prove for 30-40 minutes or place in the fridge to use the following day if preferred.

2️⃣ Divide the dough into 8 and roll with a cupped hand into buns. Then with a rolling pin, flatten and roll into a disc shape. Place on a lined tray. Top each disc with cheese, then follow with the cooled onion mixture. Cover and prove for 30-40 minutes. Brush with beaten egg, then sprinkle with sesame seeds
Bake in a preheated oven on 200C fan for 10-12 minutes. Eat warm. (Freeze on the day of baking). 
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#christmasfood #christmasbaking #bakefeed @britainsbesthomecooks_ #moodylight #brioche #feedfeed #recipereels #delicious #nordickitchenstories
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