Pear & Almond Cake

Name: Pear & Almond Cake
Ingredients: For the cake:; 150 g unsalted butter, softened; 140 g light brown sugar; 3 large eggs; 1 tsp vanilla extract; 150 g ground almonds; 90 g plain flour; 1 1/2 tsp baking powder; pinch fine sea salt; 2 ripe but firm pears; To finish:; 2 tbsp flaked almonds; 1 tbsp honey or maple syrup; icing sugar, optional

A slice of pear and almond cake topped with flaked almonds, served beside a halved pear.

25 minutes, plus 42-50 minutes baking · Serves 8-10

a tender European-style cake for coffee and slow Sundays

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Ingredients

For the cake:
150 g unsalted butter, softened
140 g light brown sugar
3 large eggs
1 tsp vanilla extract
150 g ground almonds
90 g plain flour
1 1/2 tsp baking powder
pinch fine sea salt
2 ripe but firm pears
To finish:
2 tbsp flaked almonds
1 tbsp honey or maple syrup
icing sugar, optional

Method

Heat the oven to 175°C conventional. Grease and line a 20 cm round cake tin.
Beat the butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition.
Mix in the vanilla, ground almonds, flour, baking powder and salt until just combined.
Peel, core and thinly slice the pears. Spoon the batter into the tin and smooth the top.
Arrange the pear slices over the batter and scatter with flaked almonds.
Bake for 42-50 minutes, until golden and a skewer inserted in the centre comes out clean.
Brush the warm cake lightly with honey or maple syrup. Cool before slicing.

Essy note: Best served slightly warm with coffee. The cake keeps well for two days in an airtight container and becomes even more almond-scented overnight.