A super easy recipe for a delicious cake with a beautiful combination of textures and flavours.
The rich sweetness of ripe pears perfectly complements the crunchy and flavourful almonds.
Pear and Almond Cake - Easy Recipe
You will need:
3 eggs
180g flour
120g butter/dairy-free alternative
150g caster sugar
30g ground almonds
25g flaked almonds
5g/1tsp baking powder
1 tsp vanilla extract (Optional 1 tsp almond extract as well)
3-4 large pears (Conference or Williams ideally, but any sweet pears will do)
How to:
Preheat the oven to 180C/gas4
Line a cake form with baking parchment
Peel and core the pears
Slice two of the pears into 1/2 cm thick slices and dice the other one in small cubes
In a bowl add the eggs, butter and sugar and mix well
Add the ground almonds, and extracts/flavourings
Add the flour and baking powder and mix well
Add the pear cubes, mixing gently
Pour the batter into the cake tin
Arrange the pear slices on top of the batter as you desire
Sprinkle the flaked almonds on top
Bake at 180C/gas for 35-40 minutes or until a toothpick inserted in the middle of the cake comes out clean
Remove the cake from the tin and leave it to cool down completely on a cooling rack
Slice and enjoy!
If, like me, you're a big fan of cinnamon, feel free to add a pinch of it to the mix. You can also add a pinch of nutmeg in the mix, for even more flavour.
This cake goes great with a fresh cup of tea or coffee and it pairs well with vanilla or salted caramel ice cream.
This recipe can be made gluten-free as well as dairy-free, as long as you swap the flour and butter with the appropriate alternatives.
If stored in an air-tight container, this beautiful cake will last up to three days at room temperature.
Canned pears can be used instead of fresh ones, just make sure to pat-dry them before use and add a bit less sugar in the batter (20-30g less) as most preserved pears will be sweeter.
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I hope life is treating you well.
Take care