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Pear and Almond Cake


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  • 3 ripe pears (conference or green william)
  • 75 g (1/2 cup) self-raising flour
  • 65 g (1/2 cup) ground almonds
  • 150 g ( 1 1/2 stick) unsalted butter
  • 35 g (1/2 cup) flaked almonds
  • 150 g (2/3 cup) caster sugar
  • 1/4 tsp almond extract
  • juice of 1 lemon
  • pinch of salt
  • 2 large eggs


Adapted from


Step 1

Preheat oven to 180°C (350°F).

Peel, core and slice the pears. Squeeze over half the lemon and set aside.

Allow the butter to come to room temperature. Reserve 1 heaped tbsp of sugar and place the rest in a large mixing bowl. Add the butter (cubed to make mixing easier), and cream with an electric whisk until pale and fluffy. Add eggs, one at a time, and beat until just combined (it may curdle a little at this point, but don’t worry the flour will sort it out).

Sift the flour and combine with the ground almonds and salt. Slowly incorporate the dry mixture into the batter, beating lightly (be careful not to overwork). Add the almond extract (if using) and remaining lemon juice. Mix to combine.

Grease and line a brownie tin with parchment paper. Pour in the cake batter then arrange the pear slices over the batter. Sprinkle with the flaked almonds and reserved sugar.

Bake for 30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave the cake to cool in the tin for 10-15 minutes.

Serve the cake while still warm, or turn it out onto a wire rack to cool completely if you prefer to have it cold (equally good!).

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