Si and Dave served up a the pear and hazelnut cake on The Hairy Bikers Home for Christmas.

The ingredients are: 300g hazelnuts, 50g plain flour, 100g butter, 6 large free-range eggs and 150g caster sugar.

For the filling: 3 large pears, peeled, cored and sliced, 100g caster sugar, 1 lemon, juice only, 1 tbsp eau de vie or fruit schnapps, 450g ricotta, 100g icing sugar and 200ml double cream.

For the hazelnut praline topping (optional): 200g caster sugar and 200g hazelnuts.

For the chocolate sauce (optional): 150ml double cream, 25g butter, 100g dark chocolate, broken into pieces, salt and 1 tbsp hazelnut liqueur or other spirit such as rum or eau de vie (optional).

See more recipes from the bikers in their new book titled: The Hairy Bikers’ Mediterranean Adventure: 150 easy and tasty recipes to cook at home, available from Amazon now.