almond pear cake

pear almond cake
pear almond cake

I realise that by now much of the Northern hemisphere is well into spring, but my sense of the seasons is arrested back in winter… probably because I’ve barely spent any time outside. The windows are open to get a bit of fresh air in, but I’m still craving heavy warm foods.

This almond pear cake is more definitely a winter-y/fall cake.

pear almond cake
pear almond cake
pear almond cake
pear almond cake

It’s a bit of a cozy sort of cake with some of my favourite comfort flavours – namely cardamom. For the base I’m using this almond flour-rich cake from a toscakake variant recipe with some additional cardamom and dark rum. (It makes a wonderful base for toscakake – I do have an adaptation of it ready to post… but it’s even more of a wintery cake than this one so it might have to wait for next year!) The addition of almond extract in the cake along with the dense silky crumb gives it a marzipan-like flair.

The cake base is stacked with a near equal height of pears. Which I think is, when possible, the best ratio of cake to fruit. The fruit and moisture content of the cake means it has to be stored in the fridge, and surprisingly, this cake stays tender even when cold, perhaps due to the almond flour.

pear almond cake

almond pear cake

  • Servings: 7 inch/18cm cake
  • Print

Cake base adapted from Ed Kimber’s toscakake.

almond cardamom pear cake

  • 26g whole wheat flour
  • 75g ground almonds
  • 3/8 tsp baking powder
  • pinch salt
  • 1 tsp ground cardamom
  • 84g soft butter
  • 50g granulated sugar
  • 1 1/2 (75g) large eggs, at room temperature
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 capful dark rum
  • 1 1/2 large bosc pears, halved, cored, and thinly sliced (or 2 smaller pears)
  • icing sugar, to dust with after baking

Preheat the oven to 350F. Line the bottom of a 7″ springform pan with parchment paper and butter the sides.

Whisk together the flour, almond, baking powder, salt and cardamom and set aside.

In a medium-sized bowel, cream the butter with the sugar until light. Beat in the egg in 3-4 additions, switching to a whisk as needed. Mix in the vanilla, almond extract, and rum. If it’s not totally smooth, it’s fine, just give it a good whisk to get it as smooth as possible and any butter blebs as small as possible.

Add the dry ingredients and mix with a wooden spoon until combined. Scrape into the prepared pan. Arrange the pears over top.

Bake until a toothpick inserted in the centre comes out clean, around 30-40 minutes.

Once cool, store in the fridge due to the moisture content. Dust with icing sugar before serving – and some unsweetened whipped cream would not be misplaced.

8 thoughts on “almond pear cake

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