Preheat the oven to 325°F / 160°C. Butter and line an 8in / 20cm round cake pan.
Grind 100g of blanched hazelnuts finely in a food processor. Add 140g of self-rising flour, 175g of butter, 140g of superfine sugar, and 2 large eggs, and pulse until combined.
Core and chop 2 small ripe pears and stir them into the batter with 50g of chopped dark chocolate. Spread in the pan.
Core and slice 3 small ripe pears and press them onto the top. Bake for 50-60 minutes, until golden and a skewer inserted into the cake comes out clean.
Cool briefly in the pan, then turn out onto a wire rack. Warm 2 tablespoons of apricot jam and brush it over the top.
