Hazelnut Tea Cake with Moscato Pears Recipe

Posted by
Rate It!
Hazelnut Tea Cake with Moscato Pears
Add your photo!
Ingredients
10
Count
Nutrition
2566
Calories
Comments Print recipe

Ingredients:

Directions:

  1. In a bowl, combine the pears with the Moscato d'Asti and let stand at room temperature for 2 to 4 hours.
  2. Preheat the oven to 350°. Butter and flour an 8-by-1-inch round cake pan.Put the hazelnuts on a rimmed baking sheet and bake for 12 minutes, or until richly browned. Transfer the hazelnuts to a kitchen towel and let cool completely. Rub the hazelnuts in the towel to remove the skins. In a food processor, pulse the nuts until they're finely ground; be careful not to overprocess to a paste.
  3. In a large bowl, using a handheld mixer, beat 6 tablespoons of the butter with 1/4 cup of the sugar until light and fluffy. Beat in the egg yolks, 1 at a time, until thoroughly incorporated. Add the vanilla, then fold in the hazelnuts and flour.
  4. In a stainless-steel bowl, beat the egg whites until soft peaks form. Add the remaining 2 tablespoons of sugar and beat until almost-firm shiny peaks form. Stir one-third of the egg whites into the cake batter to lighten it, then fold in the remaining whites. Scrape the batter into the prepared pan and bake for about 20 minutes, or until a cake tester inserted in the center comes out clean. Transfer the cake to a rack and let it cool slightly in the pan. Run a thin knife around the cake and unmold it. Cover loosely with a kitchen towel.
  5. Drain the Moscato d'Asti into a small saucepan. Simmer over low heat until reduced to 3 tablespoons, about 10 minutes. Let the syrup cool, then refrigerate.
  6. In a large skillet, melt the remaining 1 tablespoon of butter. Add the pears and cook over moderately high heat until browned, about 4 minutes per side. Arrange the pear wedges on top of the cake in a spoke pattern.
  7. In a stainless-steel bowl, beat the cream until it starts to thicken. Add the reduced Moscato d'Asti and beat until soft peaks form. Serve the hazelnut cake with the whipped cream.:
  8. Wine Recommendation: The low-alcohol (5.5 percent), off-dry 1999 La Spinetta Moscato d'Asti Bricco Quaglia from Giorgio Rivetti is sweet without being cloying, and its fruit aromas and nutty overtones point up similar flavors in this subtly sweet dessert. The wine's elegant crisp bubbles also provide a delicious contrast to the whipped cream accompaniment.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2565.82 Kcal (10743 kJ)
Calories from fat 1729.8 Kcal
% Daily Value*
Total Fat 192.2g 296%
Cholesterol 1039.91mg 347%
Sodium 492.16mg 21%
Potassium 1668.92mg 36%
Total Carbs 186.03g 62%
Sugars 89.94g 360%
Dietary Fiber 22.9g 92%
Protein 59.22g 118%
Vitamin C 21.6mg 36%
Vitamin A 1mg 33%
Iron 10mg 55%
Calcium 347.9mg 35%
Amount Per 100 g
Calories 219.87 Kcal (921 kJ)
Calories from fat 148.23 Kcal
% Daily Value*
Total Fat 16.47g 296%
Cholesterol 89.11mg 347%
Sodium 42.17mg 21%
Potassium 143.01mg 36%
Total Carbs 15.94g 62%
Sugars 7.71g 360%
Dietary Fiber 1.96g 92%
Protein 5.07g 118%
Vitamin C 1.8mg 36%
Vitamin A 0.1mg 33%
Iron 0.9mg 55%
Calcium 29.8mg 35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 66.5
    Points
  • 73
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top