Cranberry Pear Hazelnut Financier
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
45
Sourness
45
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
And butter and flour a 9- by 2-inch round cake pan
3
Spread hazelnuts in a shallow baking pan and toast in oven until they begin to turn pale golden, 7 to 10 minutes
4
Cool hazelnuts completely
5
Discard any hazelnut skins that rub off easily
6
Increase oven temperature to 400°F
7
Peel and core pear
8
Chop pear coarse and in a bowl toss with cranberries and 1/4 cup sugar
9
In a food processor grind nuts with remaining 3/4 cup sugar, flour, and salt until fine
10
In a bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks and fold in nut mixture gently but thoroughly
11
Fold in butter and vanilla (the batter will deflate) and spread batter evenly in cake pan
12
Arrange fruit mixture evenly over batter and bake in middle of oven 40 to 45 minutes, or until a tester comes out clean
13
Cool cake in pan on a rack 5 minutes and invert onto a plate
14
Cool cake, fruit side up, on rack until ready to serve
15
Preheat oven to 350°F
16
And butter and flour a 9- by 2-inch round cake pan
17
Spread hazelnuts in a shallow baking pan and toast in oven until they begin to turn pale golden, 7 to 10 minutes
18
Cool hazelnuts completely
19
Discard any hazelnut skins that rub off easily
20
Increase oven temperature to 400°F
21
Peel and core pear
22
Chop pear coarse and in a bowl toss with cranberries and 1/4 cup sugar
23
In a food processor grind nuts with remaining 3/4 cup sugar, flour, and salt until fine
24
In a bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks and fold in nut mixture gently but thoroughly
25
Fold in butter and vanilla (the batter will deflate) and spread batter evenly in cake pan
26
Arrange fruit mixture evenly over batter and bake in middle of oven 40 to 45 minutes, or until a tester comes out clean
27
Cool cake in pan on a rack 5 minutes and invert onto a plate
28
Cool cake, fruit side up, on rack until ready to serve
29
Sprinkle cake with confectioners' sugar and serve warm or at room temperature with whipped cream or ice cream
30
Sprinkle cake with confectioners' sugar and serve warm or at room temperature with whipped cream or ice cream