Tender pears and ground almonds make this simple cake a lovely afternoon treat. Use ripe but firm pears so the slices hold their shape.
Servings: 8 | Prep: 20 minutes | Cook: approximately 50 minutes
Ingredients
- 2 ripe but firm pears
- 125 g unsalted butter, softened
- 120 g sugar
- 2 eggs
- 100 g ground almonds
- 100 g plain flour
- 1½ tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 tbsp flaked almonds, optional
Instructions
- Heat the oven to 180°C (160°C fan). Grease and line a 20 cm round cake tin. Peel and core pears; slice one and dice the other.
- Beat butter and sugar until pale. Beat in eggs one at a time, then vanilla. Fold in ground almonds, flour and baking powder; add milk and diced pear.
- Spread in the tin. Arrange pear slices on top and scatter with flaked almonds. Bake 40–50 minutes until a skewer inserted into the cake comes out clean; cover loosely if browning too quickly.
- Cool in the tin for 10 minutes, then transfer to a rack.
Choose the right pears
Ripe but firm pears soften during baking while keeping their shape. Very soft pears can release more moisture and make the center harder to judge. Peel and core them, then slice one pear for the top and dice the other for the batter.
Tips for baking
Start with softened butter so it creams more easily with the sugar. Mix the dry ingredients just until incorporated, and use a 20 cm tin for the intended depth. Begin checking at 40 minutes: insert a skewer into the cake rather than a piece of pear. If the top browns too quickly, cover it loosely.
Serving ideas and variations
Serve slightly warm or at room temperature with plain yogurt or a spoonful of cream. A pinch of cinnamon can be added to the dry ingredients. Ground almonds are part of the cake’s texture, so replacing them changes the result; the recipe contains tree nuts.
Frequently asked questions
Can I use canned pears?
Well-drained canned pears may work, but their extra moisture and softness can alter the cake. Pat them dry and check the center carefully for doneness.
How should I store it?
Keep the cooled cake covered in the refrigerator and enjoy within three days. Let a slice sit briefly at room temperature before serving if preferred.
More recipes to try
Explore our Easy Apple Crumble with Oats and Cinnamon for another simple meal.
Storage and serving tips
Store covered in the refrigerator for up to 3 days. Contains egg, dairy, wheat and almonds.
Illustrative photo of a pear cake by Reza Madani on Unsplash.