This almond and pear cake has finely ground almonds and fresh pear slices soaked in amaretto liqueur creating a delicate frangipane-style cake.
If you use a cake tin, it will result in a thinner tart-style cake.
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)
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)
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)