Serves 6-8, modified from Feb. 7, 08 food section, Ottawa Citizen.
1 cup of ground hazelnuts, toasted
2/3 cup whole wheat organic all purpose flour
1 Tbs creme de marrons
3/4 cup white sugar
pinch salt
1 medium ripe pear, cut in 1/4 inch cubes
1 tsp grated ginger
1 cup cranberries, fresh or frozen, cut in half
1/4 sugar
6 large egg whites
pinch salt
1/2 cup unsalted butter melted cooled
1 tsp vanilla
1. Wash, sort and cut in half the cranberries. Peel and cube the pear. Toss with ginger and 1/4 sugar. Set aside for 20 minutes.
2. To toast hazelnut put on glass pan at 350 degrees until it starts to brown.
3. Butter and flour a 9×9 pan.
4. Mix in food processer the nut, flour, 3/4 cup of sugar, creme de marrons, pinch of salt.
5. Beat egg whites until soft peaks.
6. Fold in nut mix and butter. (Batter will deflate.)
7. Spead in cake pan. Top with fruit.
8. Bake 40-45 minutes at 400 degrees until tester comes out clean.
