I am so happy to share with you that I have partnered with GapKids and Bon Appétit on their collaboration with Ellen DeGeneres’ new lifestyle brand, ED, to spread the word about the importance of giving our girls a strong sense of self. For me that means cooking with my children! Embracing who they are, being tolerant with others and also themselves.
For this, Miren and I had a fun afternoon in my studio kitchen baking a pear and hazelnut cake. You can find the recipe at the bottom of this post.
Learn more about the #heyworld campaign and how to empower girls everywhere.
Pear and hazelnut cake
inspired by and adapted from a Nigel Slater plum cake recipe
1 1/2 cups (150 g) sugar
1 tablespoon vanilla extract
1 cup (100 g) hazelnut flour
1/3 cup (45 g) millet flour
1/4 cup (30 g) tapioca starch or cornstarch
1 1/2 teaspoons baking soda
1/2 teaspoon salt
12 tablespoons (150 g) unsalted butter, melted and cooled
3 medium pears, cut in half, cored and thinly sliced
1. Preheat oven to 350F (180C). Rub the sides of a 9-inch cake pan with butter and place a piece of round parchment paper on the bottom of the pan.
2. In a large bowl, whisk together the eggs, sugar and vanilla extract. Add the hazelnut flour, millet flour, tapioca starch, baking powder and salt and mix using a spatula or wooden spoon. Slowly add in the melted butter and mix until combined.
3. Pour the batter into the prepared cake mold and using your spatula, smooth out the top.
4. Evenly place the sliced pears on top of the batter. Bake for 45 minutes or until the cake is set in the center and has a light bounced when touched with finger. Also, you could insert a toothpick and if it comes out clean it is done. The pears will sink onto the bottom of the cake while baking. Let the cake cool in the pan for 20 minutes or so. Then turn upside down onto a cooling rack or platter. Serve while lukewarm or at room temperature.
All photos by Dorothee Brand.
This post has been sponsored by Gap Kids and Bon Appétit.