This simple cake gets its moisture from pieces of ripe pear and a bit of crunch from slivered almonds sprinkled on top. The flavors mingle perfectly with our Select Cluster Riesling.
Italian Pear Almond Cake
- 9 Tbsp butter, salted or unsalted, at room temperature. If using unsalted, add a small pinch of salt to the batter (125g)
- 9 Tbsp white granulated sugar, (125g)
- 2 large eggs
- 6 Tbsp + 1 tsp all purpose flour, (50g)
- 1 1/4 cups ground almonds, not almond flour (100g)
- 1/2 tsp baking powder, (2.5g)
- 3 medium pears, ripe, but still firm, peeled, cored and halved lengthwise
- 1/3 cup flaked almonds, (50g)
- Icing sugar, for garnish
- Pre-heat oven to 375° F.
- Grease an 8-inch springform pan and line the bottom with a round of parchment paper. Set aside.
- In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and white sugar together at medium speed until pale in colour and fluffy.
- Add the eggs, one at a time, beating well after each addition and scraping down the bowl between eggs (be sure to get all the way to the bottom of the bowl, where unincorporated butter can hide.. With the mixer on low, mix in the all purpose flour, ground almonds and baking powder. Spoon the batter into the prepared springform pan and use a spatula to even out the mixture. (Batter will be thick and fill the pan only to about an inch thick).
- Prepare pears, by peeling, then cutting in half from the stem end to the bottom. Use a small spoon to remove the core and also scrape away the thick spine that runs up to the stem end. Set aside.
- Arrange the pear halves in a circle on the top, cut side down and with the thin end towards the centre of the cake. Sprinkle flaked almonds over-top. Bake in pre-heated 375° oven for about 35 minutes, or until the cake tests clean when a skewer inserted into the centre of the cake.
- Leave the cake to cool completely in the tin, then run a knife around the outside and carefully remove the ring and base. Dust with icing/confectioners' sugar before serving.
Recipe by Seasons & Suppers