Italian Almond Pear Cake

Shared by: Jing

It's deeeee-lish!


3 ripe pears, peeled, cored, and halved
9 tbsp unsalted butter, room temperature
9 tbsp white sugar
2 large eggs
7 tbsp all-purpose flour
4 oz. blanched almonds, ground in a food processor or blender
½ tsp baking powder
2 oz. blanched almonds, sliced
powdered sugar, for garnish


Pre-heat the oven to 375º F, and grease your pan and line the bottom with parchment paper. Set aside.
Add the butter and white sugar to a large bowl and beat them together with an electric mixer at medium speed until fluffy.
Add each egg one at a time until well combined, and then lower the mixing speed to low.
Add the flour, ground almonds, and baking powder, until batter is nice and thick.
Once the ingredients are combined, pour the batter into your cake pan, using a spatula to even it out. The cake will only be an inch thick, so don’t be alarmed!
Arrange your peeled, cored, and halved pears in a circle with the cut side facing downwards, and sprinkle your sliced almonds on top.
Bake for 30-35 minutes, until golden brown on top. To test if it’s ready, insert a fork into the middle of the cake. If it comes out clean, it’s ready! If it has batter on it, keep cooking!
Allow the cake to cool inside the cake tin for 20 minutes, and then remove the ring and base.
Place it on a serving dish and dust with confectioners sugar.
Serve with a dollop of freshly whipped cream, and enjoy!

This recipe is from:


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