Pear and Hazelnut Torte


  • 120g Crackd The No-Egg Egg
  • 200g Caster Sugar
  • 120g Plain Flour
  • 115g Vegan Butter
  • 1 tsp Baking Powder
  • Splash of Vanilla Extract
  • 150g Pears
  • 30g Hazelnuts (Plus 30g extra if using the Chef's Tip!)
  • 1 tsp Sugar
  • 2 tsp Water


Cooking time
50-60 minutes


  1. Pre-heat the oven to 180°C/160°C Fan.
  2. Cream the butter and sugar together until light and fluffy.
  3. Add in Crackd and vanilla and stir until well combined.
  4. Add in the flour and baking powder, mix well. The batter should be very thick (Chef tip! Add additional 30g of grounded hazelnuts in the batter)
  5. Spread the batter into a lined 8” cake tin.
  6. Cut the pear up into very thin slices and arrange on the top and crush the hazelnuts up and sprinkle around the edge.
  7. Bake at 180°C for 50-60 mins until golden brown.
  8. Mix the 1 tsp sugar and 2 tsp water in a cup and microwave for 30s to form a syrup to brush this over the torte to give it a little shine.
  9. Allow to cool before eating.

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