This almond and pear cake is a must for this winter season. Plus, it’s the kind of cake that goes great with several types of hot beverages, which makes it even better during these months.
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Pear is not an ingredient that is used that much in desserts in general. This is usually because of its texture, I guess. However, it has it advantages. And that is that it’s very sweet, and when cooked, or baked it releases all of that sweetness, moisture and aroma into the cake. And this recipe ends up completely impregnated with all of this goodnedd. The result is that the top of this cake is very moist, and with a very soft texture, which is delicious, because it contrasts very well with the bottom and the edges of the cake, which are a little crispier, and richer.
Then on top of it all, we add almonds, finley sliced almonds, that is, as you can see in the pictures. They end up super crispy, so good! This combination of textures in the mouth is simply amazing.
For this recipe, you can leave the pears with the skin on. Or you can decide to peel them. We like this cake better with the skin on actually. From our point of view, it gives it more color and texture. But if you prefer, you can peel them.
In addition to having the almonds on top, this cake has almonds in the form of flour (almond flour) in the batter itself, so the almond flavor is noticeable throughout the whole cake.
This is a great recipe to cozy up this winter. You will have an impressive dessert that both tastes and look amazing.
If you like this recipe, you have to go check out our fig clafoutis. You will love it!
Almond and pear cake
Ingredients
- 9 tbsp (135 gr) unsalted butter, at room temperature
- 1 C (200 gr) white sugar
- 4 eggs
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.2 ml) almond extract
- 2 C (200 gr) almond flour
- 3/4 C + 1 tbsp (100 gr) all purpouse flour
- 1 1/2 tsp (7.5 gr) baking powder
- 1/2 tsp (2.5 gr) salt
- 2 pears, ripe
- 3 tbsp finely chopped almonds, for decorating
- Confectioners sugar (optional), for decorating
Instructions
- Preheat the oven to 190°C. Grease and place baking paper in a circular baking pan of approximately 20 cm in diameter.
- To cut the pears, peel them or leave them with the skin on. Cut them in half and remove the seeds with a spoon. Then cut the pears into thin slices and set aside until needed.
- In a medium bowl, sift the flour with the baking powder and salt. Add the almond flour, mix with a spoon and set aside.
- Separately, in a large bowl add the butter with the sugar and cream with an electric mixer or a balloon whisk for 2-3 minutes until light and fluffy.
- Add the eggs one at a time, beating for 30 seconds after each addition. Add the vanilla extract along with the almond extract and beat until incorporated.
- Add the flour mixture in three additions. Beat only for a maximum of 15 seconds after each addition, just until the ingredients are integrated so as not to overbeat.
- Pour the mixture into the pan and spread it with a rubber spatula to make it uniform. Add the sliced pears on top, arranging them skin side up and pressing them a little with your hands. Sprinkle the cake with the sliced almonds, trying to cover all the pears.
- Bake at 190° C for approximately 50 minutes until a wooden toothpick inserted in the cake comes out clean.
- Once ready, remove the cake from the oven and let it cool in the mold for 10 minutes. Then, unmold it and let it cool completely on a wire rack. Decorate with powdered sugar if desired and ready.
