Enter your details and we will inform you of anything new happening. We promise we won't spam you.
Pear and almonds are such a classic combo. This cake is studded with soft juicy pears and is a perfect make ahead dessert. Now, if you’re anything like me you’ll want to smother it in Lewis Road Creamery custard because pears and custard make great bedfellows.
150 grams unsalted butter, at room temperature
150 grams golden caster sugar
2 free-range eggs
1 teaspoon vanilla extract
60ml (3 tablespoons) milk
150 grams self-raising flour
150 grams ground almonds
200 grams diced green pear
20 grams flaked almonds
icing sugar for dusting
20cm spring-form cake tin, lined and greased
Preheat the oven to 180°C bake.
Cream the butter and sugar in a large bowl. In a separate bowl, whisk the eggs, vanilla and milk together. Add this to the butter mixture slowly and mix until combined.
Add the flour and ground almonds and mix until fully incorporated.
Fold the chopped pear into the batter very gently.
Scrape the mixture into the cake tin, level the top and scatter over the flaked almonds. Bake for 50-55 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean.
Cool in the tin for 20 minutes before removing.
Once cooled, dust with icing sugar and serve with lashings of custard