Food & Wine
Flourless pear and almond cake
This delicious pear and almond cake is flourless and free from butter too. What a healthy treat for afternoon tea.
Serves: 12
Ingredients:
For the pear puree
- 3 pears
- 2 tbsp. caster sugar
- 1 tbsp. lemon juice
For the cake
- 1 splash of vegetable oil to grease tin
- 8 large eggs
- 1 tablespoon lemon juice
- 50 grams flaked almonds
- 275 grams caster sugar
- 325 grams ground almonds
- 1 teaspoon icing sugar
Method:
- Peel, core and quarter each pear. Cut each of the quarters into 3 smaller pieces. Put the pieces in a saucepan with the lemon juice and sugar and bring the pan to a bubble over a medium heat. Cover the pan and cook over a low heat for about 10 minutes or until you can mash the pear to a rough puree with a wooden spoon or fork. Leave to cool.
- Preheat the oven to 180 degrees Celsius. Oil a 25cm spring form tin with almond or a flavourless vegetable oil and line the bottom with baking parchment.
- Put the mixture puree in the processor with the eggs, ground almonds, caster sugar and 1 tablespoon lemon juice and blitz to a puree.
- Pour and scrape the puree into the prepared tin, sprinkle the flaked almonds on top, and bake for 45 minutes. Check it as you go.
- Put on a wire rack to cool slightly, then spring open. Serve warm with a dusting of icing sugar.
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