150g pistachio
100g milk chocolate
100ml dark chocolate
150g butter, softened
175g caster sugar
3 eggs
150g plain flour, sifted
1 tsp baking powder
1 orange, zested
2 tbs pear liqueur
4 corella pears, peeled, cored and diced
Crème fraiche & berries to serve
Method
Blitz nuts and chocolate to a coarse rubble. Cream butter & sugar then add eggs one by one. Fold through sifted flour & baking powder. Fold through chocolate/nut mix, zest, liqueur & pears. Bake in lined 24cm springform tin at 180C for 1 hour. Serve with crème fraiche & berries
Serves 10
