Method

1. Preheat oven to 180°C (fan-forced). Grease and line four ramekins. Place on a baking tray and set aside.
2. Heat a large fry pan over medium heat. Add in hazelnuts and toast for 4-5 minutes or until golden all over and starting to become fragrant. Remove from pan and set aside to cool. Once cooled, place hazelnuts in a small food processor and pulse for 2-3 minutes or until the mixture resembles breadcrumbs.
3. In a large bowl, whisk eggs and sugar until light and fluffy. Add hazelnut meal and self-raising flour and stir through until just combined. Divide cake batter between prepared ramekins and bake for 12-15 minutes or until just cooked through. Allow to cool slightly in the ramekins before turning out.
4. In a small bowl, whip together crème fraiche and vanilla bean extract until firm peaks form.
5. Serve cakes warm with a dollop of crème fraiche, pear, and a sprinkle of chopped pistachios.