Pear and Hazelnut Wholemeal Cake

Cook Time 45 minutes

Servings 8

Ingredients

120g (1 cup) biscuit, pastry & cake plain flour

100g (⅔ cup) wholemeal flour

2 tsp baking powder

200g brown sugar

3 eggs

2 tbsp milk

150g butter, melted and cool

Pinch cinnamon

2 Beurre Bosc pears, peeled and chopped

50g hazelnuts, chopped

Pinch of salt

Method

Preheat the oven to 160°C and grease a 20 cm round spring form the tin and line the base with baking paper.

In a large mixing bowl, combine the flours, baking powder, sugar, salt and cinnamon. In another bowl or jug mix together the eggs, milk and butter and then mix into the dry ingredients until just combined.

Pour into the prepared tin and scatter over pear and hazelnuts. Bake in the oven, on the middle shelf for 45 minutes or until a skewer inserted into the middle comes out clean.

Cool in the tin before serving.