Italian Pear and Almond Cake
This Italian Pear and Almond Cake is simple to make yet impressive. Topped with crunchy almonds, it's a perfectly sweet, moist dessert filled with juicy pears and nutty almond flour. A real show-stopper!
Servings: 8
Equipment
- 8" springform pan or pie dish
Ingredients
- 375 g pears about 4 pears, peeled and chopped (roughly 2.5 cups)
- 2 eggs
- 100 g sugar 1/2 cup, white granulated
- 1/2 tsp almond extract optional
- 1 tsp vanilla extract
- 3 oz olive oil 3/8 cup (90ml)
- 125 g almond flour 1 1/4 cups
- 60 g all-purpose flour 3/8 cup
- 1/2 tsp baking powder
- 1 pinch salt
- 50 g shaved almonds 1/2 cup
- powdered sugar for finishing
Instructions
- Set your oven to 375°F (190°C). Grease a springform pan with butter or line it with parchment paper.
- Peel and chop the pears into bite-sized chunks, yielding around 2.5 cups (375 grams). Set aside.
- In a large bowl, beat the eggs and sugar together until pale and fluffy. Add the almond extract (if using), vanilla extract, and olive oil, then beat again until well combined.
- In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and a pinch of salt.
- Gently fold the flour mixture into the wet ingredients until just combined.
- Carefully fold in the chopped pears, making sure they are evenly distributed throughout the batter.
- Pour the batter into the prepared springform pan. Smooth the top, and sprinkle the shaved almonds evenly over the surface.
- Place the cake in the preheated oven and bake for about 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly in the pan before removing. Finish with a dusting of powdered sugar.
Video
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