In season pears give this loaf a natural sweetness, partnered with the earthy, nutty flavours of tahini and hazelnuts. Slice thickly and serve with honey and yoghurt.

15 min
90 min



  1. 100g unsalted butter
  2. ¾ cup (180ml) Queen Pure Maple Syrup
  3. ¼ cup (60ml) milk
  4. 2 eggs
  5. 75g tahini
  6. 2 tsp Queen Natural Vanilla Extract
  7. 75g almond meal
  8. 2 cups (300g) self-raising flour
  9. 1 tsp cinnamon
  10. ½ teaspoon bicarbonate soda
  11. 3 William Bartlett pears – peeled, cored and chopped


  1. 40g unsalted butter
  2. ½ cup (75g) self-raising flour
  3. 2 tbsp brown sugar
  4. 1/3 cup (40g) hazelnuts, roughly chopped

Method - Loaf

  1. Step 1

    Preheat oven to 160C (fan forced). Lightly grease and line a large 13cm x 23cm loaf tin. In a small saucepan, melt the butter over medium heat and cook for 4-5 minutes or until foamy and nut brown. Pour into a large bowl and set aside to cool slightly.

  2. Step 2

    Add the maple syrup, milk, eggs, tahini and vanilla, and whisk well to combine. Add the almond meal, self-rising flour, cinnamon and bicarbonate of soda and whisk until smooth. Stir through the chopped pears and pour into prepared loaf tin.

Method - Crumble

  1. Step 1

    To make crumble, place the butter, flour and sugar in a bowl and mix to combine. Add hazelnuts into mixture. Sprinkle over the cake. Bake for 1 hour 15 minutes or until an inserted skewer comes out clean. Set aside in the tin to cool completely before serving

Comments & Reviews

Beautiful cake but the crumble was too dry. I think it needs more butter so it’s more like a streusel topping.