A delicious and easy pear cake, that's more pears than cake. Moist and lightly sweet, it is perfect for any time of day. Best enjoyed on the day it's baked.
9Tablespoons(125g)butter, salted or unsalted, at room temperature. If using unsalted, add a small pinch of salt to the batter (1/2 cup + 1 Tablespoon)
9Tablespoons(125g)white granulated sugar
2largeeggs
6Tablespoons + 1 teaspoon(50g)all purpose flour
1 1/4cups(100g)ground almonds, not almond flour
1/2teaspoonsbaking powder
3mediumpears, ripe, but still firm, peeled, cored and halved lengthwise
1/3cup(50g)flaked almonds
Icing/confectioners' sugar, for garnish
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Instructions
Pre-heat oven to 375° F. (not fan assisted)
Grease an 8-inch springform pan and line the bottom with a round of parchment paper. Set aside.
In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and white sugar together at medium speed until pale in colour and fluffy.
Add the eggs, one at a time, beating well after each addition and scraping down the bowl between eggs (be sure to get all the way to the bottom of the bowl, where unincorporated butter can hide.. With the mixer on low, mix in the all purpose flour, ground almonds and baking powder. Spoon the batter into the prepared springform pan and use a spatula to even out the mixture. (Batter will be thick and fill the pan only to about an inch thick).
Prepare pears, by peeling, then cutting in half from the stem end to the bottom. Use a small spoon to remove the core and also scrape away the thick spine that runs up to the stem end. Set aside.
Arrange the pear halves in a circle on the top, cut side down and with the thin end towards the centre of the cake. Sprinkle flaked almonds over-top. Bake in pre-heated 375° oven for about 35 minutes, or until the cake tests clean when a skewer inserted into the centre of the cake.
Leave the cake to cool completely in the tin, then run a knife around the outside and carefully remove the ring and base. Dust with icing/confectioners' sugar before serving.
Notes
Be sure to read the "Ingredient and Cook's Notes" above the recipe card for more tips on making this recipe.