Moist and rich almond cake with a touch of coconut, baked with fresh pears and sprinkled with almond flakes. Yes. A perfect cake to bake when you want to impress somebody.
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Recipe Video
Almond and Pear Cake
Moist and rich almond and pear cake with a touch of coconut and sprinkled with almond flakes. A perfect cake to bake when you want to impress somebody.
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Servings: 16 portions
Ingredients
The Pears
- 1 tbsp unsalted butter (15 gr)
- 2 tbsp granulated sugar
- 2 pears
The Almond Cake
- 1 ⅔ cup all purpose flour (215 gr)
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (minus 1 tbsp used for the pears) (211 gr)
- ¾ cup brown sugar (120 gr), packed
- ¾ cup granulated sugar (150 gr)
- 3 eggs , room temperature
- 1 tsp almond extract
- ½ cup buttermilk (125 ml)
- ¾ cup ground almond (75 gr)
- ⅓ cup coconut flakes (25 gr)
The Topping
- 2 tbsp clementine juice
- ¼ cup honey
- ¼ cup almond flakes (22 gr)
Instructions
The Pears
- In a bowl, add in 1 tbsp from the 1 cup butter and the sugar. Heat for a few seconds in the microwave until the butter is melted. Stir for a few times to mix in the sugar. Pour the mixture into an 8 inch (20 cm) springform pan that has been buttered beforehand. Spread evenly. Remove the skin and cut the pears into 18 slices, more or less. Arrange the slices all around the base of the pan. Set aside.
The Almond Cake
- In a bowl, add in flour, baking powder and salt. Sift and set aside.
- In another bowl, add in the remaining butter, brown sugar, granulated sugar and whisk for a few minutes until fluffy. Add in the eggs one at a time while you continue mixing. Mix well after each addition. Add the almond extract and buttermilk, mix well to combine. Add in the previously sifted flour mixture, ground almonds and coconut flakes. Mix well with a spatula but don't over mix to avoid hard texture.
- Spoon the batter into the previously prepared pan and spread evenly. Bake in a preheated oven at 340ºF (170ºC) for 1 hour or until fully cooked. Cover it loosely with aluminium foil if it browns too fast.
- When you take the cake out of the oven, leave it in the pan for 5 minutes. Then place a plate on top and carefully flip the pan. Then carefully open and remove the springform pan. Let the cake cool.
The Topping
- Add the clementine juice and honey in a saucepan and cook for a few minutes until it slightly thickens. Stir occasionally. Then pour on top of the cooled cake. Finish off by sprinkling almond flakes on top. Serve and enjoy!
Tried this recipe?Mention @elmundoeats and tag #elmundoeats!
Hi, what can I substitute eggs with in this recipe to make it vegetarian?
Hi Dhara, sorry I haven't tried this recipe without eggs.
What is buttermilk in this recipe ? Thank you very much for your answer.
You can read all about it and how to make it here https://www.elmundoeats.com/how-to-make-homemade-buttermilk/
A very light, moist and delicious cake.
As I didn't have clementine juice, I used the juice of a freshly squeezed orange and used maple syrup instead of honey.
Thank you for sharing your recipe
Great substitutions there, Jade. I'm happy to know that you loved it, thank you so much!