Caramelised Pear and Almond Cake
I have tried to make a cake with pear before but it just didn’t work out, it sunk in the middle and wasn’t very appealing to look at. I never posted it, but I still have the pear cake bug, every time I see a pear I want to wrap it something fluffy and sweet.
This weekend I bought three pairs with the sole purpose of forcing me to try again. I found this pear cake recipe by Hugh Fearnley-Whittingstall.
This recipe spoke to me, caramelised pears? Nothing could be better. These caramelised pears are heaven and some were lost before they even made it to the cake. I couldn’t resist!
Caramelised Pear and Almond Cake
~ slightly adapted from Pear and Almond Pudding Cake
For the caramelised pears:
- 3 pears, peeled, quartered with centres and stalks removed (reasonably firm, but not rock hard)
- 25g unsalted butter
- 1 tbsp granulated sugar
For the cake:
- 150g unsalted butter, softened
- 125g caster sugar
- 2 medium eggs, I used large since that’s all I had
- 75g wholemeal self raising flour, I used plain non-self raising flour
- 75g ground almonds
- A good pinch of cinnamon
Preheat oven to 170oC. Prepare a spring-form tin (20cm) with a greaseproof paper bottom. (I don’t own a spring-form tin, but I wish I did, it would have been so much easier to remove the cake).
First caramelise the pears, add the butter to a frying pan under a medium-high heat, as it starts to froth add the sugar. Stir until the sugar has dissolved then add the pears. Move them around the pan so they go equally caramelised all over. This should take between 5 and 10 minutes. Once ready leave them to cool.
Add the butter and sugar to a bowl and beat until fluffy. Add an egg at a time, while beating the mixture, with each egg add a tablespoon of flour. Once both eggs have been beaten in, add the remaining flour, sugar, almonds and cinnamon and fold in.
Pour the mixture into the prepared tin, then add the pear quarters on top. Pour the pan juices on top of the cake. Pop in the oven for 40-50 minutes (mine took around 45 minutes) until a skewer comes out clean. Leave the tin to stand for a few minutes and then realease. If like me you don’t have a spring-form tin then getting the cake from the tin will be difficult, loosen the edges flip on to a plate and then back on to a cooling rack.
Leave to cool for another 5 minutes, either eat warm or leave longer and eat cold. I’ve tried it both ways and it’s really good, although I have to say I prefer it warm so a scoop of Vanilla Ice Cream will start to go all melty.
Related posts:
on Twitter
March 22nd, 2010 at 5:07 am
That looks too luscious to resist!
March 22nd, 2010 at 8:23 pm
It really is, in fact because of a big lunch yesterday it was the only thing I had for dinner!
March 23rd, 2010 at 5:08 am
this looks divine. u even caramelised those pear sliced! i bet the sweetness of the pear must have given the cake so much flavour.
March 24th, 2010 at 9:30 pm
[...] 24.03.2010 by Lauren Category Bread, Dinner, Lunches ← Caramelised Pear and Almond Cake [...]
March 25th, 2010 at 5:39 am
This looks wonderful. I have been looking at recipes for caramelised pear and almond tart and meaning to make it for some time. You have just given me the inspiration.
March 25th, 2010 at 9:02 am
Happy that I gave you inspiration Corry! Really hope you give it a try – as it is wonderful. I am planning to make 2 for my dinner party this weekend!
March 26th, 2010 at 9:42 pm
Caramelized pears + almonds sound like a match made in heaven! I’ve never made any of Hugh’s recipes, although I’ve bookmarked a few. I think I need to remedy that soon!!
June 1st, 2010 at 12:13 am
This is a typical frangipane recipe. You can use any fruit that has a fruitstone in it for variety.
September 7th, 2010 at 5:51 pm
This looks so yummy! Do you know if it will freeze well?
September 7th, 2010 at 7:28 pm
Daisy – I don’t know, I don’t have a big enough freezer to store cakes in (so I just have to eat them all quickly). In my opinion this cakes tastes much better straight out of the oven than it does on the second day, so maybe freezing wouldn’t be the best idea…
If you do try it frozen let me know how it goes!