Fresh pear and almond cake

    (10)
    55 min

    This almond and pear cake has finely ground almonds and fresh pear slices soaked in amaretto liqueur creating a delicate frangipane-style cake.


    1 person made this

    Ingredients
    Serves: 6 

    • 1 firm pear, thinly sliced
    • 2 tablespoons amaretto liqueur
    • 100g flaked almonds
    • 6 tablespoons caster sugar, divided
    • 115g unsalted butter, softened
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 40g plain flour
    • 1/8 teaspoon salt

    Method
    Prep:15min  ›  Cook:25min  ›  Extra time:15min cooling  ›  Ready in:55min 

    1. Preheat oven to 200 C / Gas 6. Lightly grease a small tart tin or a 23cm cake tin.
    2. Mix pear slices and amaretto liqueur together in a bowl.
    3. Process almonds and 2 tablespoons sugar together in a food processor until the mixture is a fine powder.
    4. Beat remaining 4 tablespoons sugar and butter together in a bowl using an electric mixer until light and fluffy; add eggs and vanilla extract and beat until well combined. Mix ground almonds, flour and salt into the creamed butter to make a smooth mixture.
    5. Drain pears, reserving the amaretto liqueur. Stir drained liqueur into mixture just until incorporated.
    6. Pour mixture into the prepared tin, smoothing out if uneven. Arrange pear slices in a decorative pattern on top.
    7. Bake in the preheated oven until cake is starting to pull away from the edges, about 25 minutes. Allow cake to cool in tin for at least 15 minutes before serving.

    Note:

    If you use a cake tin, it will result in a thinner tart-style cake.

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    Reviews & ratings
    Average global rating:
    (10)

    Reviews in English (8)

    by
    6

    Simple, sweet and delicious cake. I made this in a gluten free version (subbing 1/3 cup of all purpose GF flour and 1 Tbsp sweet rice flour for the wheat flour). Didn't have any amaretto so I used 2 Tbsp of Vin Santo and a few drops of bitter almond extract. It has a delicate texture and sweet taste. I baked it in a 9-inch porcelain tart dish and it was baked throughout in 23 minutes. The lack of baking powder doesn't make it heavy by any means. This recipe renders a light and delicate cake perfect for a mid-afternoon snack with light tea. Thank you for sharing.  -  11 Oct 2014  (Review from Allrecipes US | Canada)

    by
    4

    Mmmm so good! I can't wait to try it with berries next time. I replace the amaretto for Grand Marnier. The other reviewer is right this is a very light delicious little cake. Thanks for sharing your recipe eatcookdream!  -  24 Oct 2014  (Review from Allrecipes US | Canada)

    by
    3

    Happy to be the first reviewer of this recipe, and even happier to be able to give it the 5 stars that it deserves! What a fabulous cake! I made it exactly as the recipe states, no need to make any adjustments. I love the ground almonds and amaretto in here. My husband is not a big dessert eater, but I know he is going to like this, as it is not overly sweet. Thanks for sharing your recipe eatcookdream!  -  10 Oct 2014  (Review from Allrecipes US | Canada)

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