Pear Almond Tea Cake
A delightful cake that combines the sweetness of ripe pears with almond flour's nutty flavor, perfect for tea gatherings or dessert tables.
Ingredients
Main Ingredients
- 2 pieces ripe pears, peeled and chopped Make sure pears are ripe for sweetness.
- 1 cup almond flour Can substitute with oat flour or gluten-free flour blend.
- 1 cup all-purpose flour Use more if omitting almond flour.
- 1 cup sugar Can be replaced with honey or maple syrup.
- ½ cup unsalted butter, softened Coconut oil can be used for a dairy-free option.
- 3 pieces large eggs Can substitute with flax eggs for a vegan version.
- 1 teaspoon vanilla extract Enhances the flavor.
- 1 teaspoon baking powder Helps the cake rise.
- ¼ teaspoon salt Balances sweetness.
- powdered sugar to taste Powdered sugar for dusting (optional) For an elegant touch before serving.
Instructions
Preparation
- Gather all ingredients and preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
Mixing the Batter
- In a mixing bowl, cream together softened butter and sugar until fluffy (3-4 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, combine almond flour, all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the chopped pears.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
Serving
- Dust with powdered sugar if desired, slice, and serve.
Notes
To keep the cake fresh, store it in an airtight container at room temperature for up to three days. Refrigerate for longer storage.