Tuesday, March 2, 2021

Old-Fashioned Almond Pear Cake


Old-Fashioned Almond Pear Cake

Pear lovers will find it hard to resist reverting a few seconds (and maybe even thirds) of this old-fashioned cake. The almond extract complements the pears and the tender cake beautifully.


  • 2 medium pears
  • 3 medium eggs, lightly beaten
  • 2 tbsp. demerara sugar
  • 125 g (4 oz.) Self-rising flour, sifted
  • 15 g (½ oz) slivered almonds
  • 250 g (9 oz) powdered sugar
  • 225 g (8 oz) unsalted butter, softened
  • A few drops of almond essence
  • 75 g (3 oz) ground almonds for garnish


First, preheat the oven to 180 ° C (160 ° C fan), mark 4. Line the base and sides of a 20.5 cm (8 inch) round cake pan with parchment paper. To make the cake, beat the butter and powdered sugar together in a large bowl with a hand-held electric whisk until pale and creamy. Gradually add the eggs, mixing well after each addition - if the mixture looks curdled, add 1 tbsp of flour. Incorporate the almond essence.

Then, using a large metal spoon, stir in the flour and ground almonds. Scrape the mixture into the prepared pan and level the surface. Bake for 20min.

Meanwhile, peel, halve and seed the pears. Slice the halves lengthwise into slices ¼ inch (5 mm) thick then, keeping the slices together, lightly fan them.

When the cake has baked for 20 minutes, gently remove it from the oven. Working quickly, use a palette knife to lift the pear fans out of the partially baked cake (they should sink slightly). Sprinkle with demerara sugar and flaked almonds. Return cake to oven for an additional 55 minutes or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack. Serve just lukewarm or at room temperature. Happy Cooking Time.