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Pear and Almond Cake
Pear and Almond Cake
added by Winter's on the way

A scrumptious and gooey pear and almond cake. Delicious served warm with clotted cream - or cold!

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Cook Time
  • 40 - 50 minutes
Servings
  • 8
Ingredients
  • • 150g unsalted butter, softened
  • • 125g caster sugar
  • • 2 medium eggs
  • • 75g wholemeal self raising flour
  • • 75g ground almonds
  • • A good pinch of cinnamon
  •  
  • For the caramelised pears:
  •  
  • • 3 pears (reasonably firm, but not rock hard)
  • • 25g unsalted butter
  • • 1 tbsp granulated sugar
, ,
Directions
1. Preheat oven to 170°C/gas 3. Grease a 20cm-diameter springform cake tin and line the base with baking parchment. 2. Peel, core and quarter the pears. 3. Melt the 25g butter in a frying pan big enough to take all the pear pieces, over a medium high heat. When it’s bubbling, add the sugar and stir gently until it has dissolved into the butter. Add the pears and cook gently, turning once or twice, until they have softened and are starting to colour – 5-10 minutes. Set aside to cool. 4. In a mixing bowl, beat the softened butter with the caster sugar until pale and fluffy. Beat in one egg at a time, adding a spoonful of the flour with each to stop the mix curdling. 5. Combine the remaining flour, the ground almonds and the cinnamon, and fold into the mixture. Scrape into the prepared tin. Arrange the pears on top and pour on any buttery juices left in the pan. 6. Bake for about 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean. 7. Stand the cake in its tin on a wire rack to cool for a few minutes, then release the tin.
26 replies
Replied on

I've made this a few times now with pears or apples and it's so delicious. Great recipe!

Replied on

Everyone agreed this was best cake I've made, I followed recipe very carefully (am usually bit slap dash!) and used lovely ripe pears. A great Sunday cake!

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I agree with the last comment. The ingredients when this recipe was first put on the sight were double the amount. I have it printed and it works great like that.

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I made this cake a couple of times and it always came out so flat. I've just seen the episode again and the above ingredients are half the amount as on the show! Will be making it again but this time doubling it! Yum!

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This was so easy to make and really delicious - my husband and kids loved it! Thank you River Cottage.

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I agree - this is one of the best cakes I've made. I did make some small changes - I added toasted almonds to the cake mix and almond essence plus a splash of milk as the mixture seemed a bit stiff. I also added the toasted almonds to the pears which produced the most amazing topping.

Replied on

I've made this cake a couple of times. It's so easy and really tasty. I definitely recommend giving this cake a go.

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My sister's partner made this - it's awsome!!

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Replied on

Having watched the repeat at the weekend, I've just made this cake - I baked it for an extra 10 mins (I have a naff electric oven) - I also added a good slug of almond essence to the mix to bring the almond alive, and I also sprinkled some flaked almonds into the bottom of the cake tin, before putting the mixture in. When you turn it out upside down, the flaked almonds give it a better look, and added crunch. The mixture seemed quite thick, so in anticipation, I poked the pears well under the mix to make sure they didn't stay sitting on top. The proof of the pudding will be in a few hours! Yum!

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