Almonds and pear, how can you say no to that combo? Delicious and light, this delectable cake is excellent for a snack, dessert, or even breakfast; and it takes so little effort and time to prepare. Enjoy a slice now!
Just like with apples, I bet you have your favorite type when it comes to pears.
Well, you can turn that favorite into something even more irresistible by giving this cake a go.
Serve it with a cup of coffee, tea, or even with a glass of wine; it will always be a hit. You can even skip the powdered sugar on top — this fresh pear cake is still delightful in every bite.
- Pears – you can use any variety of pears, as long they’re peeled and cored, and they’re not overripe.
- Butter – use unsalted, and make sure they’re soft. It makes it easier to cream it with the two types of sugar.
- Almond meal
- Powdered sugar
- Eggs – they should be at room-temperature; so, if you’re keeping them in the refrigerator, take them out earlier.
Start by preheating the oven to 180°C (350°F) and preparing your baking pan by greasing it with butter and lining with baking paper.
Using a large bowl, combine and mix butter, sugar, and powdered sugar (photo 1).
Add eggs and lemon zest, and continue mixing.
Add almond meal and milk. Mix to combine evenly (photo 2).
Pour cake batter into the greased cake pan and level the top with a spatula (photo 3).
Arrange the pear slices on top, pressing them lightly on the batter (photo 4).
Place pan in the lower part of the oven for fifty to fifty-five minutes, or until a dry toothpick comes out when you insert it in the cake.
Set aside to cool, and sprinkle with powdered sugar to serve.
- If you can, try to chop the pears in equal sizes, or at least some of them. It makes it easier to cook all of them at the same time.
- After adding the almond meal and milk, do not overmix; mix just enough to combine the cake batter.
- When baking, make sure you place this rustic almond pear cake in the lower part of the oven. It ensures that the top would not be too dark since it’s in the oven for more than forty-five minutes.
- CAN I USE CANNED PEARS?
You can, but canned ones mostly have added sugar in them, so the balance of each bite of almond and pear cake might be off — too much on the sweet side.
Also, the canned ones would be less firm once cooked.
- CAN I SUBSTITUTE APPLES FOR PEARS?
For this cake recipe, absolutely.
Peel and core your apples, but you might need to chop them into smaller portions, especially if the slices are too thick. Other than that, keep everything as it is, and you will get an equally delicious cake!
YOU WANT MORE FRUIT-IDEAS FOR DESSERTS OR SNACKS? THEN YOU MIGHT LIKE THESE POSTS:
Rustic Almond Pear Cake
- Preheat oven to 180°C (350°F).
- Grease cake pan with butter and line with baking paper.
Making cake batter:
- Using a large mixing bowl, combine butter, sugar, and powdered sugar. Mix until creamy.
- Add eggs and lemon zest. Mix again to combine.
- Add almond meal and milk. Mix evenly.
- Pour the cake mixture into the cake pan and use a spatula to even the top
Baking almond pear cake:
- Arrange the slices of pears on top of the cake mixture. Press the pears lightly, do not use a heavy hand when pushing them down the mixture.
- Place the cake pan in the lower part of the oven for 50 to 55 minutes, or a toothpick comes out dry when you test the cake with it.
- Take the pan out of the oven and set aside to cool.
- Sprinkle powdered sugar on top and serve.
- You can use any type of pear you like, as long as they’re peeled and cored.
- Try to chop the pears into the same size, or at least some of them. It makes it easier to cook all of them at the same time.
- Do not overmix the cake batter after adding the almond meal and milk. Just enough to combine.
- Remember to place the cake pan in the lower part of the oven to ensure that the top of your almond pear cake does not get too dark.