A light and luscious cake using in-season pears
Prep: 20 mins
Cooking time : 40 mins
85g butter, plus 1 tbsp extra for tin
85g golden caster sugar, plus extra for tin
85g gluten-free dark chocolate, broken into pieces.
1 tbsp brandy
3 eggs, separated.
85g hazelnuts or almonds, toasted and ground in a food processor.
4 very ripe pears, peeled, halved, and cored.
Icing sugar, for dusting