This easy Pear Cake by Mary Berry is a delicious dessert that’s both simple and satisfying. Made with fresh pears and topped with flaked almonds, it offers a lovely, moist texture. You can easily adapt it using whatever fruit you have on hand, making it a versatile treat for any occasion.
Ingredients Needed
For the cake:
- 200g/7oz self-raising flour (1 ½ cups)
- 200g/7oz caster sugar (1 cup), plus 1 tbsp (15g) for the topping
- 200g/7oz unsalted butter softened (¾ cup), plus extra for greasing
- 4 free-range eggs
- 1 tsp baking powder
- 2 tbsp full-fat milk (2 tbsp)
- 3 pears (e.g., Conference), peeled, cored, and thinly sliced
- 3 tbsp flaked almonds (¼ cup)
- Icing sugar, for dusting
For the Chantilly cream (optional):
- 250ml/9fl oz double cream (1 cup)
- 1 tbsp icing sugar, sifted (15g)
- 1 vanilla pod, cut in half lengthways, seeds scraped
How To Make Pear Cake
- Prepare the tin: Grease and line the base of a 20cm/8in springform tin with baking paper. Preheat the oven to 180°C/160°C Fan/Gas 4 (350°F).
- Mix the batter: In a large bowl, whisk together the flour, sugar, butter, eggs, baking powder, and milk until creamy and smooth.
- Assemble the cake: Pour the mixture into the prepared tin and arrange the sliced pears on top in a circular design, fitting them snugly. Sprinkle with flaked almonds and 1 tbsp of caster sugar.
- Bake: Bake for 55 minutes to 1 hour, or until golden brown and a skewer inserted into the middle comes out clean. Leave to cool in the tin for about 30 minutes.
- Make the Chantilly cream (if using): In a large bowl, whisk the cream, icing sugar, and vanilla seeds with an electric hand whisk until thickened and soft peaks form.
- Serve: Remove the cake from the tin, transfer it to a serving plate, and dust it with icing sugar. Cut into wedges and serve with a dollop of Chantilly cream, if desired.
Recipe Tips
- Choose ripe pears: Use ripe but firm pears for the best flavor and texture. Overripe pears can turn mushy in the cake.
- Check for doneness: Insert a skewer into the center of the cake; it should come out clean. If it’s not done, bake for an additional 5–10 minutes and check again.
- Cool in the tin: Let the cake cool in the tin for about 30 minutes before removing. This helps it set and reduces the risk of breaking.
- Serve with whipped cream: For added richness, serve slices of the cake with freshly whipped Chantilly cream or a scoop of vanilla ice cream. It enhances the flavors beautifully.
How To Store Leftovers?
- Refrigerate: First, let the leftover Pear Cake cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. The cake can be stored in the fridge for up to 3 days.
- Freeze: To freeze, slice the cake and wrap each piece in plastic wrap, then place them in a freezer-safe bag or container. It will be kept in the freezer for up to 2 months. To serve, thaw the slices in the fridge for a few hours before enjoying.
Nutrition Facts
Serving Size: 1 slice (approx. 57g)
- Calories: 215
- Total Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 45mg
- Sodium: 154mg
- Potassium: 151mg
- Total Carbohydrate: 32g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Christmas Red Cabbage
- Mary Berry Christmas Log Recipe
- Mary Berry Christmas Trifle
- Mary Berry Christmas Pavlova
Mary Berry Pear Cake
Description
This easy Pear Cake by Mary Berry is a delicious dessert that’s both simple and satisfying. Made with fresh pears and topped with flaked almonds, it offers a lovely, moist texture. You can easily adapt it using whatever fruit you have on hand, making it a versatile treat for any occasion.
Ingredients
For the cake:
For the Chantilly cream (optional):
Instructions
- Prepare the tin: Grease and line the base of a 20cm/8in springform tin with baking paper. Preheat the oven to 180°C/160°C Fan/Gas 4 (350°F).
- Mix the batter: In a large bowl, whisk together the flour, sugar, butter, eggs, baking powder, and milk until creamy and smooth.
- Assemble the cake: Pour the mixture into the prepared tin and arrange the sliced pears on top in a circular design, fitting them snugly. Sprinkle with flaked almonds and 1 tbsp of caster sugar.
- Bake: Bake for 55 minutes to 1 hour, or until golden brown and a skewer inserted into the middle comes out clean. Leave to cool in the tin for about 30 minutes.
- Make the Chantilly cream (if using): In a large bowl, whisk the cream, icing sugar, and vanilla seeds with an electric hand whisk until thickened and soft peaks form.
- Serve: Remove the cake from the tin, transfer it to a serving plate, and dust it with icing sugar. Cut into wedges and serve with a dollop of Chantilly cream, if desired.
Notes
- Choose ripe pears: Use ripe but firm pears for the best flavor and texture. Overripe pears can turn mushy in the cake.
- Check for doneness: Insert a skewer into the center of the cake; it should come out clean. If it’s not done, bake for an additional 5–10 minutes and check again.
- Cool in the tin: Let the cake cool in the tin for about 30 minutes before removing. This helps it set and reduces the risk of breaking.
- Serve with whipped cream: For added richness, serve slices of the cake with freshly whipped Chantilly cream or a scoop of vanilla ice cream. It enhances the flavors beautifully.
Mary Berry Pear Cake