A simple, fluffy pear cake – and with almonds, it becomes a true classic. Add a touch of cinnamon and cream the butter well, and you’ll have a lovely treat for afternoon tea. There’s nothing complicated here – it’s delicious and always a success :).
Ingredients for pear and almond cake:
- 125 g butter
- 100 g caster sugar
- finely grated zest of 1 lemon
- 3 large eggs
- 150 g plain flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 55 g ground almonds
- 4 small pears, peeled, cored and sliced
- 100 g flaked almonds
All ingredients should be at room temperature.
In a mixing bowl, cream the butter, sugar and lemon zest until light and fluffy. Add the eggs one at a time, beating well after each addition until fully incorporated. Sift in the flour, baking powder and cinnamon, then add the ground almonds. Fold gently with a spatula until just combined.
Grease and flour a 25–26 cm tart tin. Spread just over half of the batter into the tin and level it. Arrange the pear slices on top, close together, then cover with the remaining batter and smooth the surface. Sprinkle with flaked almonds.
Bake at 175°C for about 30 minutes, or longer if needed, until a skewer inserted into the centre comes out clean. Serve warm if you like.
Enjoy!
Recipe source: taste.co.au.
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