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Pear and Almond Cake with toasted almond topping
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Pear and Almond Cake

Pear and Almond Cake is an autumn treat - moist almond cake with a caramelised pear topping. Serve for pudding or afternoon tea.
Prep Time25 mins
Cook Time45 mins
Standing time15 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: British
Keyword: autumn dessert, easy, Teatime treat
Servings: 10
Author: [email protected] Cooks

Ingredients

For the topping:

  • 3 pears, large and firm
  • 25 g butter
  • 1 tablespoon caster sugar (15ml)
  • 25 g flaked almonds
  • Icing sugar

For the cake:

  • 175 g butter
  • 125 g caster sugar
  • 100 g self-raising flour
  • 1 teaspoon baking powder (5ml)
  • 75 g ground almonds
  • 2 large eggs
  • ¼ teaspoon orange extract (optional) (1.25ml)

Equipment

23cm/9-inch round shallow loose-bottomed cake tin

Instructions

Preparation:

  • Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
  • Grease and line a 23cm (9-inch) cake tin

For the pear topping:

  • Peel, quarter, and core the pears
  • Melt 25g of butter with 1 tablespoon of caster sugar in a frying pan on a MEDIUM heat. Gently shake the pan to create a golden caramel
    The butter may separate and the caramel may start clumping but this will disappear as you cook the pears
  • Add the pear quarters and cook gently for 5-10 minutes until they begin to brown and soften
    The time taken depends on how ripe the pears are
  • Take the pan off the heat and leave until needed.

For the cake:

  • Put all ingredients in a large mixing bowl or food processor and beat or process until combined
    (Butter, sugar, flour, baking powder, ground almonds, eggs, orange extract (if using))
  • Transfer the mixture to the prepared tin. Arrange the pears on the top and spoon over a small amount of the surplus caramel
  • Bake for 40-45 minutes
  • Cool in the tin for 15 minutes before turning out
  • Meanwhile, gently toast the flaked almonds:
    Under the grill OR
    In a heavy-bottomed frying pan on a HIGH heat turning constantly to prevent burning
  • Turn the cake out, sprinkle with the almonds, dust with sieved icing sugar, and serve.

Notes

Everyday Cooks Tips:

Storage:
  • Store in an airtight container in the fridge for up to a week