Home » Torta di nocciole uvetta e pere

Torta di nocciole uvetta e pere

by Ada Parisi
5 min read

Nashi raisins and pearl hazelnut cake: I made small single portions, but also try to prepare this dessert in a cake box and you'll see that goodness. Today I leave you the recipe of mini cakes with raisins and Nashi pearls, a Japanese pear peel clear, almost golden, and crunchy, extremely juicy, refreshing, perfumed.

I have prepared patties in small molds, but you can also use a normal cake tin or a plumcake mold. Bearing in mind that the last option has much longer cooking times. The result is a rich fruit cake, by delicate but strong and with the pleasant crunchy hazelnuts.

In my opinion hazelnut and raisin pere cake is a perfect dessert for autumn, perhaps accompanied by a cup of Earl Gray tea or jasmine. Of course you can use any type of pear prefer, I wanted to experience the Nashi and I found them delicious, and even replace them with apples if you prefer. And if you love the peres, a really perfect fruit to create sweets of all kinds, rustic or refined, have a look to all my DESSERT WITH PEARS. If you like, Follow me on my YouTube channel. And now I wish you good day.

Torta alle nocciole, uvetta e pere Nashi


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


Doses for about 16 mini cakes or for a round mold of about 24 centimeters:
250 grams of double zero flour
1 sachet of yeast for sweets 816 grams)
1/2 teaspoon ground cinnamon
a pinch of salt
whole milk, to taste
2 whole eggs
15 milliliters of grappa
150 grams of sugar
100 grams of butter at room temperature
3 Nashi pears or Abbot pears
60 grams of hazelnuts
a little lemon juice
30 grams of raisins
butter and breadcrumbs for ramekins, to taste
butter and sugar to complete the dessert, to taste


Preheat the oven at 180 degrees. Peel the pears and cut into fairly small cubes and sprinkle with lemon juice. Put raisins in bath in warm water for 10 minutes, then squeeze it thoroughly. Coarsely chop the hazelnuts.

Mount with an electric mixer or the eggs with the salt in the mixer, cinnamon and sugar until tripled in volume and mixture becomes foamy and whitish. Floor Add the sifted flour with the baking powder, diluting the dough with a little milk so that it is not too dry. Add the butter always fitting and finally the pear brandy, if you like a slightly alcoholic perfumes. Combine the compound pears, raisins and hazelnuts, mixing all with a spatula.

Butter the molds of your choice and sprinkle with breadcrumbs, then pour the mixture. Sprinkle the cupcakes with flakes of butter and sugar and bake for 25-30 minutes or until the cakes are golden and, inserting a toothpick inside, will not dry. If you chose to use a normal mold cake, the cooking time will lengthen accordingly: In this case, abound with butter and sugar and sprinkle the surface with chopped hazelnuts, the result will be even more delicious. Cool completely on a wire rack sweet and then bon appetit!

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Mila November 14, 2014 - 11:29

I have a nashi tree in the garden…nice idea for next year, now we've eaten them all!!!

Sicilians creative in the kitchen November 14, 2014 - 17:13

What envy… the Nashi pear tree in the garden and I had to go look for them with the lantern… Rosico, New, ADA

Micaela Sunday, November 13, 2014 - 16:43

How wonderful! I'll make them as soon as I get back in possession of my Genoa oven! :)

Sicilians creative in the kitchen Sunday, November 13, 2014 - 23:01

And I'll wait for your version! Hello, ADA


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