Imperfect Pear, chocolate and hazelnut cake


Serves: 8-10 

Prep: 20 minutes  

Cook: 45-55 minutes 



4 eggs 

150g brown sugar  

1 tsp vanilla extract  

120g melted butter  

200g plain flour  

1 ½ tsp baking powder  

80g dark chocolate, roughly chopped  

100g roasted hazelnuts, roughly chopped  

2 medium Imperfect pears, peeled and  cut into 1.5cm cubes  

Double cream to serve 



  1. Preheat the oven to 160℃ and grease and line a 20cm cake tin with baking paper.   
  2. Place the eggs, sugar and vanilla into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until tripled in volume (around 5 minutes). While the machine is still running, pour the melted butter in slowly and continue to mix until combined.  
  3. Sift the flour and baking powder over the top and fold through thoroughly. Fold through the chocolate, hazelnuts and pears and pour into the cake tin. 
  4. Bake for 45-55 minutes or until golden and just cooked through.  
  5. Serve warm or cold with double cream. 

Breda is a freelance food content creator, recipe developer and stylist living and working in Sydney. She is passionate about all food that is full of flavour; community, family, heritage and hospitality are at the centre of her food philosophy. She runs Una Mas Creative with her husband, making original and branded content. Check out Breda's Instagram here, and Unamas Creative page here!