Pear and Almond Cake


This recipe was given to me by a good friend. I’ve made it many times, and it always turns out well and looks like you’ve gone to a lot of trouble….when actually it’s pretty easy.

It has a lovely ‘rustic’, and home cooked look. The caramelisation on the pears is key to its deliciousness!

This is best served warm, with some ice cream or a big dollop of cream. I also think some cinnamon added to the mixture would give a nice flavour.


3 pears (firm but not too hard) (note: you could use another fruit that is in season)

175g butter

125g castor sugar, plus 1 tablespooon

2 eggs

75g almond meal (I’m told that hazelnut meal would work just as well)

75g self raising flour


Peel and core pears, and cut into thick slices.

Place 25g butter in a saucepan, once the  butter is bubbling add 1 tablespoon of sugar and stir until dissolved.


Place the pears in the saucepan with the butter and sugar and cook until tender and caramelised. Then take off heat and let it cool.


Cream butter and sugar until fluffy. Beat in the two eggs.

Add the almond meal and flour, and fold into the mixture.

Place mixture in prepared tin (springform pan, lined with baking paper). Arrange pears on top of the mixture, and pour the syrup from the pan over the top.


Bake in oven at 180 degrees for 40-45 mins, or until a knife when pushed into the centre comes out clean.


Place on a wire rack to cool. Serve immediately with cream or ice-cream.







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