How to make it

  • For the cake, preheat the oven to 325 degrees F. Spread the nuts out on a baking sheet and toast for about 10 minutes or until they begin to change color. Place the warm nuts in a kitchen towel and rub, to remove as much of the skins as possible. Raise the oven temperature to 375 degrees F. Place the nuts in a food processor and grind finely.
  • Butter and flour a 9" cake pan. In a bowl, mix together the nuts, flour, cocoa, baking powder and cinnamon. In a separate bowl beat the butter and sugar until fluffy. Add the eggs, extra yolk and vanilla, beating after each addition. Add the dry ingredients and mix well. Fold in the chopped pear and chocolate chips. Bake for about 30 minutes or until a knife comes out clean. Cool.
  • To prepare the compote, put all the ingredients except the nuts in a pan and cook until the pears are tender and the mixture is thickened. Fold in the chopped nuts. Whip the heavy cream until thick peaks form, adding the sugar towards the end.
  • To serve, place a slice of cake on a plate, spoon a little of the compote over it, and add a dollop of whip cream.

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