Rustic Almond Pear Cake
You'll be surprised how simple it is to make this Almond and Pear Cake! So anytime you crave something quick and delicious for your coffee break or dessert, this treat is a good one to try!
- 2 medium pears, cut into 4 portions
- 2 & 1/2 cups almond meal, (270 grams)
- 1/4 cup & 3 tbsp butter, unsalted & softened (100 grams)
- 1/3 cups & 2 tbsp sugar
- 1/3 cups powdered sugar, heaping (plus a bit more for serving)
- 4 medium eggs, room temperature
- 4 tbsp milk
- 1 tbsp lemon zest, grated
- butter, for greasing
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.
Cook's Tip #1: You can use any type of pear you like, as long as they're peeled and cored.
Cook's Tip #2: 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.
Cook's Tip #3: Do not overmix the cake batter after adding the almond meal and milk. Just enough to combine.
Cook's Tip #4: 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.
Serving: 10g | Calories: 235kcal | Carbohydrates: 16g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 77mg | Sodium: 37mg | Potassium: 71mg | Fiber: 4g | Sugar: 9g | Vitamin A: 148IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg