Italian Pear Almond Cake

With autumn now rolling in, it’s time to begin a season of baked goodies! I love autumnal baking recipes, and this Italian Pear Almond Cake recipe by Jennifer from Seasons and Suppers  is amazing. I made it for the first time last year and it has been a go-to winner ever since. 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. It’s a recipe that has now been added to my tried, tested and loved list!

Ingredients:

  • 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

Method:

  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.

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