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Pear and Almond Cake

January 30, 2013


Okay so as a chef you would normally stay clear of the foods you are allergic too but sometimes you have to just get on with it to do something nice for a loved one.  My mother really likes pears and I wasn’t going to be seeing her for a while, so I wanted to bake her a nice pear cake.  I can be pretty demanding when it comes to food and I have been known to ban things in the house such as the exposed flesh of pears, watermelon and melon because even the smell can make me throw up.  So with a bandana over my mouth I got to work making this cake.  I was told it was fantastic.  I tasted the almond element which was really beautiful, this could easily be an Almond Cake and decorated with almonds instead of pears.  Nonetheless the end result was a joy to those who ate it and lovely sight for those who didn’t.

This recipe was taken from Good Housekeeping (October, 2012).



225g unsalted soft butter, 250g caster sugar, 3 medium eggs (lightly beaten), 125g self raising flour, almond essence, 75g ground almonds. 2 medium pears, 2 tbsps demerara sugar.


1. Beat the butter and the sugar into a large bowl until creamy.
2. Add the eggs beating well after each addition.
3. Add a few drops of the almond essence.
4. Sift in the flour.
5. Add the ground almonds and mix everything together well.
6. Pour the mix into a prepared cake tin.
7. Pre heat the oven to 180 degrees C.
8. Bake the cake for 20 minutes.
9. While the cake is baking peel and slice the pears.
10. After 20 minutes place the pears onto the cake and sprinkle the demerara sugar on top.
11. Bake for 55 minutes.
12.  When the skewer comes out clean after being inserted into the centre cool for 10 minutes before serving.



From → Baking, Desserts

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