Almond & Pear Cake

Choose a firm pear that keeps its shape when cooked, such as a William Bartlett, for this recipe.

Skill Level Easy
Cooking Time 1 h 15 mins
Servings 12


3 Pears
30g butter
¼ cup brown sugar
½ cup sultanas or dried cranberries
150g almond meal
200g roughly chopped almonds
1 cup self raising flour
3 teaspoons ground ginger
4 eggs
1 cup caster sugar
½ cup Capilano honey

2 Pears cored and thinly sliced
50g roughly chopped almonds
¼ cup brown sugar
30g melted butter


  • 1

    Preheat oven to 160°C. Butter a 26cm springform tin and line with baking paper.

  • 2

    Peel and core pears, quarter pears and cut each quarter into three pieces.

  • 3

    Heat a large non-stick frypan over medium heat, melt butter then sauté pears and sugar for 5 minutes or until apples start to brown.

  • 4

    Add sultanas and cook for another minute. Set aside until needed. Combine almond meal, almonds, flour, baking powder and ginger in a large bowl.

  • 5

    Whisk eggs, sugar and honey together until light and fluffy.

  • 6

    Add pear mixture and egg mixture to the flour mixture and stir until well combined.

  • 7

    Pour cake mixture into prepared pan.

  • 8

    To make the cake topping, arrange pear slices on top of the cake, sprinkle with almonds, sugar and melted butter.

  • 9

    Bake for 1 hour and 15 minutes or until a skewer inserted into the middle of the cake comes out clean.

  • 10

    Serve warm with cream.

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