Italian pear and almond cake recipe
Pear cake (Torta di pere e mandorle) This delicious pear cake is an Italian classic and is lovely with a cuppa or served with cream as a dessert. Any ripe but firm pears will work. 200g/7oz self-raising flour200g/7oz caster sugar, plus 1 tbsp for the topping200g/7oz unsalted butter, softened, plus extra for greasing4 free-range eggs 1 tsp baking powder2 tbsp full-fat milk3 pears (we used Conference), peeled, cored and thinly sliced 3 tbsp flaked almonds icing sugar, for dusting 200g/7oz self-raising flour 200g/7oz caster sugar, plus 1 tbsp for the topping 200g/7oz unsalted butter, softened, plus extra for greasing 4 free-range eggs 1 tsp baking powder 2 tbsp full-fat milk 3 pears (we used Conference), peeled, cored and thinly sliced 3 tbsp flaked almonds icing sugar, for dusting 250ml/9fl oz double cream1 tbsp icing sugar, sifted1 vanilla pod, cut in half lengthways and seeds scraped 250ml/9fl oz double cream 1 tbsp icing sugar, sifted 1 vanilla pod, cut in half lengthways and seeds scraped Method Grease and line the base of a 20cm/8in springform tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4.Put the flour, sugar, butter, eggs, baking powder and milk in a large bowl and whisk until creamy and smooth. Transfer to the prepared cake tin and arrange the sliced pears on top in a circular design, arranging them snugly to fit. Sprinkle the flaked almonds and a tablespoon of caster sugar on top.Bake for 55 minutes–1 hour. The cake is ready when it is golden-brown on top and a skewer inserted into the middle comes out clean. Leave to cool in the tin for around 30 minutes. For the Chantilly cream (if making), whisk together the cream, icing sugar and vanilla seeds in a large bowl using an electric hand whisk until thickened and soft peaks form when the whisk is removed. Remove the cake from the tin, transfer to serving plate and dust with a little icing sugar. Cut into wedges and serve with a dollop of Chantilly cream (if using). Grease and line the base of a 20cm/8in springform tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 20cm/8in springform tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Put the flour, sugar, butter, eggs, baking powder and milk in a large bowl and whisk until creamy and smooth. Transfer to the prepared cake tin and arrange the sliced pears on top in a circular design, arranging them snugly to fit. Sprinkle the flaked almonds and a tablespoon of caster sugar on top. Put the flour, sugar, butter, eggs, baking powder and milk in a large bowl and whisk until creamy and smooth. Transfer to the prepared cake tin and arrange the sliced pears on top in a circular design, arranging them snugly to fit. Sprinkle the flaked almonds and a tablespoon of caster sugar on top. Bake for 55 minutes–1 hour. The cake is ready when it is golden-brown on top and a skewer inserted into the middle comes out clean. Leave to cool in the tin for around 30 minutes. Bake for 55 minutes–1 hour. The cake is ready when it is golden-brown on top and a skewer inserted into the middle comes out clean. Leave to cool in the tin for around 30 minutes. For the Chantilly cream (if making), whisk together the cream, icing sugar and vanilla seeds in a large bowl using an electric hand whisk until thickened and soft peaks form when the whisk is removed. For the Chantilly cream (if making), whisk together the cream, icing sugar and vanilla seeds in a large bowl using an electric hand whisk until thickened and soft peaks form when the whisk is removed. Remove the cake from the tin, transfer to serving plate and dust with a little icing sugar. Cut into wedges and serve with a dollop of Chantilly cream (if using). Remove the cake from the tin, transfer to serving plate and dust with a little icing sugar. Cut into wedges and serve with a dollop of Chantilly cream (if using). Recipe tips The pears often sink into the cake during cooking but the lighter the pieces are the less likely this is to happen – and it will taste delicious either way!