Almond Pear Cake
A Taste of Autumn to Come!

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Almond Pear Cake

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Ingredients

Adjust Servings:
150 g Plain flour
250 g Almond flour
180 g Powder sugar
50 g Vanilla sugar
200 g Butter softened to room temperature
5 Eggs
50 ml Milk
2 Vanilla pod
a pinch Salt
3 Pear(s)
125 g Sugar
100 ml Cold water
25 ml Amaretto
Sliced almonds roasted
Cuisine:

Ingredients

Directions

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This is the recipe for a cake with two flavours: almond and pears. But pay attention! A fresh cake like this works like a magnet on all family members. Before you realize it, every passerby cuts off a slice and the cake is gone in no time.

At the end of the summer most pears have already fallen prey because they are so deliciously sweet and juicy, but still you better keep a few aside to bake this almond pear cake!

I do say almond cake, but the pear take center stage in the cake. In the end it is a fresh pear cake, which darkens nicely because of the almond flour than a cake of only flour. If you want to bake a gluten-free one, replace the little flour with a gluten-free variant.

Almond Pear Cake
Almond Pear Cake

Remove the butter from the refrigerator beforehand so that it becomes soft. Then cut them into cubes. Use a kitchen scale to weigh the ingredients. Take the mixing bowl of the food processor and add the almond powder, the sugar and the butter. Also add the egg yolks of the eggs. Keep the egg whites aside in a different bowl.

Put the milk in a pan. Cut the vanilla sticks lengthwise and scrape out the seeds with a knife tip. Add the seeds and the empty pods to the pan. Heat the vanilla milk and bring it to the boiling point. Make sure that this small amount of milk does not burn.

Place the mixing bowl with almond powder, sugar and butter in the food processor and mix at moderate speed. Add the vanilla milk (without the vanilla pods) after a few minutes. Mix everything into an even cake batter.

Pour the batter into a bowl and set it aside. Clean the mixing bowl of the machine and put in the egg whites. Beat the egg whites to a light white and firm foam. Add the vanilla sugar during the beating. Fold the egg whites under the cake batter.

Add the flour and a pinch of salt. You can sift the flower in advance to make sure that there are no lumps in it. Put half of the batter in a piping bag and put aside.

Preheat the oven to 160°C.

Prepare the inside of the baking tin with a little butter and powder it with some flour. This way you can easily remove the cake after baking. Put part of the batter in the baking tin and smooth the surface. Peel the pears and gently press them into the dough. Cut the tip of the plastic piping bag and fill the baking tin further. Pipe in a smooth motion and smooth the surface.

Bake the cake in the oven at 160°C for 60 to 70 minutes. Remove the cake and allow to cool on a grid.

In the meantime, prepare the sugar syrup by boiling the water, sugar and amaretto in a pan and letting it simmer for 4-5 minutes. Allow to cool down. Drizzle the syrup over the cake and finish with roasted almond flakes.

Preferably use a bread knife to cut the cake into thick slices afterwards.

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