“Fat Pears and Blushing Peaches [from Joyce’s “Ulysses”],” 20” X 28”, color reductive linoleum print, Daniel Smith oil based inks on Magnani Revere Silk paper, 2012

Berkman, Coco

Pear Cake

1 cup lightly toasted hazelnuts
1 ¼ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 stick butter
½ cup sugar
2 beaten large organic eggs
5 small ripe pears
Preheat the oven to 350 degrees. Grease and line the base of an
8-inch round pan. Grind the hazelnuts in a food processor until fairly
fine. Add flour, baking soda, salt and the butter cut up into small
pieces and pulse in the food processor until it forms a crumbly mixture.
Add sugar and 2 beaten eggs and mix briefly. Peel, core and
chop 2 small ripe pears and stir into the mixture by hand. Spoon
the mixture into the pan and smooth the top. Peel, core and slice 3
small ripe pears and sprinkle onto the top of the cake. Press down
lightly and bake for 50-60 minutes until firm to the touch. Cool in
the pan for 10 minutes, then turn out of the pan and cool on a wire
rack. Serves 8.