Almond and Pear Cake
Indulge in the delicate elegance of this Almond and Pear Cake, a moist and tender dessert that brings together the nutty richness of almond flour and the natural sweetness of ripe pears. Perfectly balanced with hints of vanilla and bright lemon zest, this cake shines as a gluten-sensitive-friendly option, thanks to its almond flour base. Decorated with thin slices of fragrant pears arranged in an artful pattern and sprinkled with crunchy sliced almonds, every bite offers a delightful contrast of textures. With just 20 minutes of prep time and a gorgeous golden finish from the oven, this easy-to-make cake is ideal for special occasions, afternoon tea, or an effortless weeknight treat. Lightly dusted with powdered sugar, it’s as much a feast for the eyes as it is for the palate. Don’t miss this heavenly pear and almond dessert that is sure to become a family favorite!
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Recipe Information
Ingredients
- 3 whole ripe pears
- 150 grams unsalted butter, softened
- 150 grams granulated sugar
- 3 whole eggs, large
- 150 grams almond flour
- 75 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons milk
- 2 tablespoons sliced almonds
- 1 tablespoon powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9-inch springform cake pan with parchment paper.
Peel, core, and slice the pears into thin wedges. Set them aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
In a separate bowl, whisk together the almond flour, all-purpose flour, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Add the milk and stir to create a smooth batter.
Pour the batter into the prepared cake pan and use a spatula to smooth the top.
Arrange the pear slices in a circular pattern on top of the batter, slightly overlapping them. Sprinkle the sliced almonds evenly over the pears.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before releasing the sides of the springform pan. Transfer the cake to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar (if using) before serving.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 95 mg | 4% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 27.3 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 272 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
