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Pear and Hazelnut Cakes with maple syrup

Little pear and hazelnut cakes

Try whipping up a batch of these little pear and hazelnut cakes on a Sunday, then enjoy fresh out of the oven or as a tasty snack throughout the week.


Serves: 8

Difficulty: Moderate

To prep: 20 Minutes

To cook: 25 Minutes

Number of ingredients: 8

Nutrition per serving

  • Energy: 679kJ

  • Protein: 4.5g

  • Fat - Total: 8.5g

  • - saturated: 0.7g

  • Carbohydrate - total: 16.7g

  • Fibre: 2g

  • Sodium: 67mg


  • 700g tub pears in natural juice
  • 2 eggs
  • 2 tablespoons pure maple syrup
  • ½ cup (50g) ground hazelnuts
  • 1 teaspoon vanilla extract
  • ⅓ cup (50g) self-raising flour, sifted
  • ¼ cup (60ml) skim milk
  • ⅓ cup (45g) coarsely chopped skinless hazelnuts


  1. Preheat oven to 180°C/350°F. Grease 8 holes of a 12-hole (⅓-cup/80ml) friand pan; line bases with baking paper.
  2. Drain pears; reserve 1 cup (250ml) juice. Finely chop 160g (5 ounces) of the pears. Reserve remaining pears for another use.
  3. Beat eggs and maple syrup in a small bowl with an electric mixer until light and fluffy. Fold in ground hazelnuts, extract, sifted flour and milk, then fold in half the pear. Divide mixture between pan holes. Top with remaining pear and chopped hazelnuts.
  4. Bake for 15 minutes or until a skewer inserted in the centre comes out clean. Stand cakes in pan for 5 minutes before turning, top-side up, onto a wire rack.
  5. Meanwhile, place reserved pear juice in a small saucepan. Bring to the boil, then reduce heat; simmer, uncovered, for 10 minutes or until syrup is reduced by half.
  6. Drizzle cakes evenly with pear syrup to serve.