Pear Almond Cake
A savory, fall dessert with hints of cardamom and lemon and a rustic but spectacular look.
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
- Preheat the oven to 170°C/340° F.
- Line a cake pan with parchment paper.
- Cream the soft butter and sugar. Add the eggs and flavorings (vanilla essence, lemon zest and juice, cardamom). Keep mixing.
- Add the ground almonds, flour, and baking powder. Mix until incorporated. If the mass is too thick, add a tablespoon or two of milk.
- Pour the cake mixture into the cake pan and add the three whole peeled pears.
- Bake for 60-70 minutes. After the first 40 minutes, cover the cake with parchment paper to prevent the surface from burning.
- Once baked, let the cake cool in the pan for 20 minutes, then carefully remove it and place on a rack to cool completely!
- 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.
Tried this recipe?Let us know how it was!