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