Serves: 12, Calories: 376

Ingredients

Pastry:

• 125g plain flour.  427
• 25g Bournville powder.  103
• 25g ground hazelnuts.  173
• 100g cold butter, cubed.  751
• 3 round tbsp (90g) icing sugar.  360
• 1 egg yolk.  60
• 1 tbsp cold water. = 1874

Frangipan:

• 100g butter.  751
• 100g ground hazelnuts.  691
• 140g caster sugar.  560
• 2 eggs.  150
• 1.½ round tbsp (45g) plain flour.  154
• 1.½ round tbsp (45g) cocoa powder.  174
• ½ tsp baking powder
• ¼ tsp fine coffee powder
• Filling:
• 150g cherry jam TtD (369), OR,
• 6 halves tinned pears (156)
• Icing sugar to decorate.  = 2480 minus filling

Method

1. Preheat oven to 180°C Fan/Gas Mark 6.
2. Pastry: In large mixing bowl; Rub flour, ground hazelnuts, butter, Bournville and icing sugar to breadcrumb consistency. Add egg yolk and water, cut in with knife. Ball together.
3. Flatten and wrap in plastic, chill for 30 mins minimum.
4. Roll pastry to 3mm thick (green guide bands).
5. Line 9" flan dish. Trim. Prick base with fork. Line with foil.
6. Blind bake base for 15 mins. Remove foil. Bake for 5-8 mins more. Remove.
7. Frangipan: In large mixing bowl; Cream butter and sugar.
8. Whisk in eggs one at a time, sieve in flour, cocoa, coffee, baking powder, and ground hazelnuts. Mix well.
9. Spread jam in base, spread on frangipan.
10. (For pears, arrange on top of frangipan).
11. Bake for 45 mins, until skewer comes out clean. Cover with foil from 25 mins.
12. Remove from oven, cool.
13. Sprinkle with icing sugar, serve.

Calories without filling = 4354

Calories with jam = 4723

• 4723 / 8 = 590
• 4723 / 12 = 394

Calories with pears = 4510

• 4510 / 8 = 564
• 4510 / 12 = 376

Less calories due to pastry off-cuts.