b'Pear Hazelnut CakePrep time: 15 min Preheat oven to 180C (160C fan forced). Grease and Cook time: 35 min line a 20cm springform pan. Beat together egg yolks and coconut sugar until pale. Add vanilla, baking Serves 8 powder and salt, and beat to combine. Fold through hazelnut meal.4 free-range eggs,In a clean bowl, whisk egg whites until stiff peaks separated form.1 / 2cup coconut sugar Fold egg whites gently through hazelnut mixture until 1 tsp vanilla extract just combined.1 tsp baking powderSpoon batter into prepared springform pan and (gluten free) smooth the top. Slice pears and arrange on top. Sprinkle over chopped hazelnuts. 1 / 2tsp salt Tip: If pears are unripe or very firm, poach them 1 1 / 2cups hazelnut meal briefly in boiling water until tender. You could also use tinned pears but bear in mind these will be 2 semi-ripe Packhamsweetened.pears1 / 2cup hazelnuts, chopped Bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Allow cake to cool in pan.Notes: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. 177'