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Ravneet Gill: Pear and Hazelnut Crumble Cake
Ingredients
  • subheading: For the crumble:
  • 50g wholemeal flour
  • 50g giant oats
  • 40g dark brown sugar
  • 20g hazelnuts, roughly chopped
  • 80g cold unsalted butter, cubed
  • subheading: For the cake batter:
  • 125g unsalted butter, softened
  • 125ml rapeseed oil or other neutral oil
  • 200g caster sugar
  • Zest of ½ lemon
  • A pinch of salt
  • 4 eggs
  • 150g plain flour
  • 100g wholemeal flour
  • 2½ tsp baking powder
  • 300g pears, peeled, cored and chopped into 2 to 3cm cubes
Steps
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