Spiced pear and almond cake is a lovely cake to serve for afternoon tea, warm out of the oven with a dollop of cream or Greek yoghurt.
Prep Time15 minutesmins
Cook Time50 minutesmins
Course: Dessert
Servings: 8slices
Author: Amanda Lawson
Ingredients
120gunsalted butter, softened and cut into cubes
120gbrown sugar
2eggs, room temperature
100gwholemeal spelt flour
100graw almondsplus a handful extra to decorate
30grolled oats
3pears, any kind, washed, cored and cut into chunks
1 1/2tsp baking powder
1tspground cloves
1tsp ground mixed spice
Instructions
Pear Puree
Place the chopped pears, ground cloves and 1/4 cup water in a small saucepan, bring to a simmer and cook for about 10 minutes until the pears are soft.
Allow to cool for 10 minutes, then puree in a blender or with a handheld mixer.
Store in an airtight continer in the fridge for up to 3 days. Bring to room temperatrue before adding it to the cake mixture.
Spiced Pear and Almond Cake
Preheat the oven to 180°C (160°C fan-forced). Grease and line a 20cm diameter springform tin.
Grind the almonds and rolled oats together in a blender or food processor. Set aside.
Cream butter and sugar together in an electric mixer.
Add the eggs and beat until incorporated.
Add flour, baking powder, mixed spice, ground almonds and oats and blend together.
Fold in 1 cup of the pear puree.
Pour the mixture into the cake tin, then decorate around the edge with raw almonds.
Bake in the oven for 45 to 50 minutes until an inserted skewer comes out clean.
Leave the cake to cool in the tin for about 30 minutes, then turn it out onto a wire rack. If not eating the cake immediately, wait until it's completely cool before storing it in an airtight container.
Serve the cake warm with a dollop of double cream or Greek yoghurt.
Notes
The cake tastes best the day it is made, but it will keep in an airtight container for up to three days. Simply reheat in a 150°C oven for 10 minutes before serving.