Nigella Pear And Almond Cake

This delicious Pear and Almond Cake by Nigella Lawson is a simple, moist dessert perfect for any occasion. With the rich flavor of almonds and the natural sweetness of pears, it’s quick to make and full of comforting, wholesome ingredients. Top with sliced almonds for an added crunch!

Ingredients Needed

• ¾ cup granulated sugar (144g)
• 4 oz unsalted butter (room temperature, 113g)
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure almond extract
• 2 ½ cups almond flour (280g, packed)
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 2 medium pears (cored & sliced)
• 1–2 tablespoons sliced almonds (for topping, optional)

How To Make Pear and Almond Cake

1. Preheat the oven to 350°F (175°C). Butter and line an 8” round cake pan with two long strips of parchment paper in a cross pattern, allowing the excess to hang over the sides. Place a round piece of parchment paper on the bottom. Set aside.
2. Mix dry ingredients: In a medium bowl, whisk together almond flour, salt, and baking powder until well distributed. Set aside.
3. Cream butter and sugar: Beat softened butter and sugar in the bowl of a stand mixer with the paddle attachment until fluffy.
4. Add eggs: Lightly beat eggs with vanilla and almond extracts in a small bowl. Slowly add eggs to the butter mixture while mixing on low speed. Increase speed and continue to beat until fully incorporated.
5. Combine wet and dry ingredients: Add the almond flour mixture to the wet ingredients and mix until smooth.
6. Assemble the cake: Pour batter into the prepared cake pan. Add sliced pears, pressing them halfway into the batter. Sprinkle sliced almonds on top.
7. Bake: Bake for 55–60 minutes, or until the center is set and a toothpick inserted comes out clean. Around the 45-minute mark, check the cake and tent it with foil if the top is browning too quickly.
8. Cool and serve: Let the cake cool completely in the pan on a wire rack before removing. Serve with a dusting of powdered sugar.

Recipe Tips

• Use room temperature butter: Make sure the butter is softened to room temperature before beating with sugar to ensure a smooth, fluffy texture in the batter.
• Check cake around 45 minutes: If the top is browning too quickly, cover it loosely with foil to prevent burning while the center cooks through.
• Press pears gently into the batter: Don’t press the pear slices too deep into the batter; place them halfway in so they stay evenly distributed.
• Cool the cake completely in the pan: Let the cake cool in the pan to avoid it breaking when you remove it.

How To Store Leftovers?

• Refrigerate: Let the leftover Pear and Almond Cake cool to room temperature. Once cooled, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh in the fridge for up to 4 days.
• Freeze: Allow the cake to cool completely before wrapping it tightly in plastic wrap and then foil. You can freeze it for up to 3 months. To serve, thaw it in the fridge overnight before enjoying it.

Nutrition Facts

Serving Size: 1 slice (1/10 of the cake)

• Calories: 339
• Total Fat: 14.3g
• Cholesterol: 84.2mg
• Sodium: 91mg
• Total Carbohydrate: 48g
• Sugars: 29.4g
• Protein: 5.6g

Try More Nigella Recipes:

• Nigella Pavlova Recipe
• Nigella Tiramisu Recipe
• Nigella White Chocolate Cheesecake
• Nigella Meatballs