Pear and Almond Cake
A simple yet flavorful cake combining ripe pears and ground almonds, perfect for any occasion.
Ingredients
Main Ingredients
- 2 pieces ripe pears (Bosc or Anjou), peeled, cored, and sliced
- 1 cup ground almonds (almond flour) (100g)
- ½ cup plain flour (65g)
- ½ cup unsalted butter, softened (115g)
- ¾ cup sugar (150g)
- 2 pieces large eggs, room temperature
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ cup sliced almonds (for topping)
- to taste powdered sugar (optional, for dusting)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and line an 8-inch round cake tin.
- In a mixing bowl, cream the softened butter and sugar together until pale and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, fully integrating each before adding the next, along with 1 teaspoon of vanilla extract.
- In a separate bowl, combine the ground almonds, plain flour, and baking powder.
- Gently fold the dry mixture into the wet mixture without overmixing.
- Fold in the sliced pears, reserving a few for decorating the top.
- Pour the batter into the prepared cake tin and smooth the top.
- Arrange the reserved pear slices on top and sprinkle with sliced almonds.
Baking
- Bake for 45-55 minutes, checking for doneness with a toothpick.
- Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack.
- Dust with powdered sugar before serving if desired.
Notes
This cake is versatile and can be served at different occasions including afternoon teas, birthdays, or holiday dinners. It’s best served fresh but can be stored at room temperature for up to 3 days, in the fridge for up to a week, or frozen for 2-3 months. Reheating tips are included in the article.