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Pear Almond Cake

A savory, fall dessert with hints of cardamom and lemon and a rustic but spectacular look.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Additional Time
30 mins
Total Time
1 hr 55 mins
Servings: 10 servings
Course: Dessert
Cuisine: International

Ingredients

  • 3 Williams pears
  • 150 g high-fat butter
  • 115 g sugar
  • 3 eggs
  • 1 tsp vanilla essence
  • 1 cardamom pod
  • 50 g ground almonds
  • 1 lemon zested and juiced
  • 1 tsp milk
  • 160 g flour
  • 1 tsp baking powder

Instructions

    Cup of Yum
  1. Preheat the oven to 170°C/340° F.
  2. Line a cake pan with parchment paper.
  3. Cream the soft butter and sugar. Add the eggs and flavorings (vanilla essence, lemon zest and juice, cardamom). Keep mixing.
  4. Add the ground almonds, flour, and baking powder. Mix until incorporated. If the mass is too thick, add a tablespoon or two of milk.
  5. Pour the cake mixture into the cake pan and add the three whole peeled pears.
  6. Bake for 60-70 minutes. After the first 40 minutes, cover the cake with parchment paper to prevent the surface from burning.
  7. Once baked, let the cake cool in the pan for 20 minutes, then carefully remove it and place on a rack to cool completely!
  8. Slice and serve! A scoop of vanilla ice cream is welcome with this cake.

Notes

  • *I opened a cardamom pod, removed the seeds and crushed them with a pestle and mortar, then added them to the composition.