10
Pear and Hazelnut Torte
Recipe by
@heathbychels
@heathbychels
Hard
1.5 Hours
INGREDIENTS:
- 115g Vegan Butter
- 200g Caster Sugar
- 120g Crackd® The No-Egg-Egg®
- 120g Plain Flour
- 1 tsp Baking Powder
- Splash of Vanilla Extract
- 150g Pears
- 30g Hazelnuts (Plus 30g extra if using the Chef's Tip!)
- 1 tsp Sugar
- 2 tsp Water
METHOD:
- Pre-heat the oven to 180°C/160°C Fan.
- Cream the vegan butter and sugar together until light and fluffy.
- Add in Crackd® The No-Egg-Egg® and vanilla and stir until well combined.
- Add in the flour and baking powder, mix well. The batter should be very thick (Chef tip! Add additional 30g of grounded hazelnuts in the batter)
- Spread the batter into a lined 8” cake tin.
- Cut the pear up into very thin slices and arrange on the top and crush the hazelnuts up and sprinkle around the edge.
- Bake at 180°C for 50-60 mins until golden brown.
- Mix the 1 tsp sugar and 2 tsp water in a cup and microwave for 30s to form a syrup to brush this over the torte to give it a little shine.
- Allow to cool before eating.
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