b'Pear Hazelnut CakePrep time: 15 minPreheat oven to 180C (160C fan forced). Grease Cook time: 35 min and line a 20cm spring form pan. Beat together egg yolks and coconut sugar until pale. Add Serves 8 vanilla, baking powder and salt, and beat to 4 free-range eggs,combine. Fold through hazelnut meal.separated In a clean bowl, whisk egg whites until stiff peaks 1/2cup coconut sugar form.1 tsp vanilla extractFold egg whites gently through hazelnut mixture until just combined.1 tsp baking powder (glutenSpoon batter into prepared spring form pan and free) smooth the top. Slice pears and arrange on top. 1/2tsp salt Sprinkle over chopped hazelnuts. 1 1/2cups hazelnut meal Bake for 35-40 minutes until a skewer inserted 2 semi-ripe Packham pears into the centre comes out clean. Allow cake to cool in pan.1/2cup hazelnuts, choppedNotes:Coconut sugar, not to be confused with palm sugar, is a natural unrefined sweetener available from the health food section of most supermarkets.You can make your own hazelnut meal by blitzing whole hazelnuts in a food processor or Thermomix until finely ground.If pears are unripe or very firm, poach them briefly in boiling water until tender. You could also use tinned pears but bear in mind these will be sweetened. 133'