Hazelnut cake with plums, cream cheese and grilled pear

Dessert -

Hazelnut cake with plums, cream cheese and grilled pear


• 125 g soft butter
• 150 g cream cheese
• 125 g icing sugar
• 150 g flour
• 50 g ground hazelnuts
• 2 eggs
• 1 teaspoon Baking powder
• 2 tsp rum
• Juice and zest from a
untreated lemon
• 100 g plums
• 2 ripe pears

• Silicone baking molds
• whipped cream to serve


For the hazelnut cake, beat the soft butter with the cream cheese until creamy. Sift in the icing sugar and mix into the mixture. Then add the eggs and rum, mix the flour with the baking powder and the ground hazelnuts and stir into the dough. Remove the stones from the plums, chop them into small pieces and fold them in together with the lemon zest and juice.
Preheat the grill to approx. 180 °C.

Pour the cake batter into fireproof silicone molds and bake over indirect heat with the lid closed for about 25 minutes. Remove the core from the pears, quarter them and dust with icing sugar. Then grill on both sides on the preheated grill over direct heat and serve with the hazelnut cakes and a dollop of whipped cream.

FIRE&FOOD Issue 4-2019

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