Italian Pear Almond Cake

I have been dying to try Jennifer’s (from Seasons and SuppersItalian Pear Almond Cake recipe for a while, and on the occasion of me having visitors, I had the perfect excuse to try it out on my guests. And wow, it was wonderful.

Moist and fluffy, and lightly sweetened, this cake is heaven.


As Jennifer rightly notes “this cake is not a cake with pears in it. It’s pears with some cake in it. It is classically Italian”. The cake use 3 pears to make, and hence when it’s completed you get a lovely, light almondy cake that is warmed up with the delicious fruit submerged into the cake. The crunch of flaked almonds on the top is a lovely touch, a nice balance between the sweet and spongy cake and the crunchy nuts. Definitely a recipe to add to my tried, tested and loved list!


  • 125 g unsalted butter, at room temperature
  • 125 g white sugar
  • 2 large eggs
  • 50 g plain flour
  • 100 g ground almonds
  • 1/2 tsp. baking powder
  • 3 small/medium ripe pears, peeled, cored and halved
  • 50 g flaked/sliced almonds
  • Icing sugar, for garnish


  1. Grease and line a cake tin with baking paper using butter. Pre-heat oven to around fan 180/ 200 oC/ gas mark 6
  2. Prepare the pears by peeling, coring and cutting them in half then set aside for later.
  3. In a large bowl, beat together the butter and sugar until it is light and fluffy. Then add the eggs one at a time, beating in each egg separately.
  4. Fold in the flour, ground almonds and the baking power using a spatula. Spoon the batter into the greased tin and smooth over the mixture with a palette knife.
  5.  Place the pears on the top of the cake in any pattern you like (I tried to make a circular pattern but was not as neat as I wanted) and bake in the oven for 25  minutes.
  6. Remove the cake and sprinkle the flaked almonds over the top. I used less almonds than Jennifer’s recipe suggested because I used a small cake tin so had less cake to cover. As a general rule, use enough almonds to generously cover the top of the cake.
  7. Put the cake back in the oven to cook for a further 8-10 minutes. Check the cake is fully cooked before taking it out by inserting a skewer into the middle of the cake and checking it comes out clean.
  8. Put the cake to the side to cool. Dust with icing sugar to finish.

1 comment on “Italian Pear Almond Cake

  1. Beautiful! One of my favourite cakes and I’m due to make another now that pears are coming in to season again. So glad you enjoyed it 🙂


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