pear and almond cake

brian and i hosted my parents for dinner last sunday. i rarely deliberate what to fix when they come over. my parents are hardly finicky about food, but they do expect quality. i guess i’ve acquired my taste from the both of them. i wanted to make something that they don’t eat much, so i roasted some  brussels sprouts with carrots. i crisped some bacon, then crisped some sage leaves in the bacon fat and topped the roasted veg with that. it goes without saying that this was really delicious. dad and brian grilled up some rosemary chicken thighs, which were a huge hit.

rosemary chicken thighs & roasted veggies with crisped bacon and sage

i had worked very hard on a cake that i spotted earlier on in the week. i found the recipe here. it looked beautiful in the pictures, and i couldn’t resist trying it out. it turned out wonderfully, and was super delicious, but i wish i could have tasted the pears a little more. they have such a delicate flavor, so it is hard to bake with them. i might not pre-cook them so long next time i make this, maybe that let some of the flavor escape them. this is definitely worth making many more times. it was a wonderful way to say hello to fall flavors, and the cake looked beautiful too. i hope you try this cake out, its flavors are light, delicate and sweet, which is unique for an autumn recipe. i find baking with fall flavors typically yields a heavily spiced result. the cake is buttery and moist, but very sturdy. the ingredients were minimal, and though at first glance you may be intimidated by the pureeing step, get past it. it’s really an easy and beautiful desert to put together and well worth the work.

have it with a little scoop of whipped cream if you feel like you need it, but i really enjoyed this one as is.

pear and almond cake

serves 8

3 chopped, peeled pears

1 thinly sliced & peeled pear (to top cake with)

1 1/2 cup sugar

1 tbsp lemon juice

3 1/4 cup almond flour (packed)

1 tsp baking soda

1/4 tsp salt

8 eggs

1 tbsp vanilla

1/2 tsp almond extract

splash of oil to fry pears in

1 cup sliced almonds

method:

preheat oven to 350f. line the bottom of a springform pan with parchment paper and coat the sides with butter.

place 3 of the 4 pears into a pan and saute for a few minutes over medium heat. you want them to get just a little soft. when they are done cooking, remove from heat and combine with the lemon juice. stick into the freezer for a few minutes to cool a little. once they are cooled, puree them in a food processor. set aside.

combine all dry ingredients together in large bowl.

combine all wet ingredients, including pureed pears, in a bowl.

using a whisk, combine all ingredients. pour batter into prepped pan. place pears on top of the batter. make it pretty. now sprinkle almonds on top. make it pretty. pop cake into oven and bake for 50 minutes, until toothpick comes out clean.

let cake cool in pan for at least an hour before gently removing springform sides. -use a very sharp knife to carefully go around the edges of the pan to release from cake. i was able to carefully remove metal bottom and parchment from cake. cool for another half hour or so. slice and enjoy!

bare pear

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2 thoughts on “pear and almond cake

    • yes, it is so so good! i suppose you can use less eggs, though i’m not sure that the cake would hold up.. they are what binds this cake together in place of gluten. i would stick with the high amount of eggs if you can, the cake does not come off as eggy at all.
      i hope you try and enjoy! thanks for stopping by.

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