Pear & Almond Cake

This deliciously moist pear cake can be enjoyed at any time of the day. It contains 3 pears, peeled and halved that are placed on top of a thick batter flavoured with ground almonds. As it bakes, the pears sink in to the cake, just barely peeking out the top by the time it’s fully cooked.

For a special dessert, serve it topped with whipped cream or creme fraiche – enjoy!

  • 9 Tbsp butter at room temperature
  • 9 Tbsp white granulated sugar
  • 2 large eggs
  • 6 Tbsp + 1 tsp plain flour
  • 1 1/4 cups ground almondsnot almond flour
  • 1/2 tsp baking powder
  • 3 medium pearsripe, but still firm, peeled, cored and halved lengthways
  • Icing sugar
  1. Preheat the oven to 190C Gas 5.

  2. Grease an 8-inch springform cake tin and line the bottom with a round of greaseproof paper. Set aside.

  3. In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and white sugar together at medium speed until pale in colour and fluffy.

  4. Add the eggs, one at a time, beating well after each addition and scraping down the bowl between eggs. With the mixer on low, mix in the plain flour, ground almonds and baking powder. Spoon the batter into the prepared springform cake tin and use a spatula to even out the mixture. (Batter will be thick and fill the tin only to about an inch thick).

  5. Prepare pears, by peeling, then cutting in half from the stem end to the bottom. Use a small spoon to remove the core and also scrape away the thick spine that runs up to the stem end. Set aside.

  6. Arrange the pear halves in a circle on the top, cut side down and with the thin end towards the centre of the cake. Sprinkle flaked almonds over-top. Bake in pre-heated 190C oven for about 35 minutes, or until the cake tests clean when a skewer is inserted into the centre of the cake.

  7. Leave the cake to cool completely in the tin, then run a knife around the outside and carefully remove the ring and base. Dust with icing sugar before serving.

Recipe adapted from

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