Nigella Pear And Almond Cake

There’s a kind of magic in baking that doesn’t come from precision or piping bags — it comes from moments like this: when your kitchen smells like butter and warm almonds, and pears soften into jammy pools across a golden crust. This pear and almond cake? It’s not showy. It’s the sort of cake that whispers, “Put the kettle on,” and makes a grey afternoon feel like a soft blanket around your shoulders.

I first made this on a Sunday when I was feeling out of sorts — nothing dramatic, just one of those weirdly restless days. I had a few pears turning wrinkly on the counter and a half-open bag of almond meal begging for purpose. I didn’t even follow a plan. But somehow, as it baked, the scent wrapped itself around me and I thought: Ahh, this is why we bake. It’s rich but light, cozy but elegant — the kind of cake you can serve to guests or eat barefoot on the couch at 10am. I’ve done both. No regrets.

Why You’ll Love It

• Super moist and tender — thanks to the almond meal and juicy pears.
• Gluten-free without even trying — no need to track down strange flours.
• Works warm or cold — lovely with tea, lovely with cream, lovely on its own.
• Elegant enough for guests, easy enough for Tuesdays.
• Smells like a French patisserie met a cottage kitchen.
• Lasts well for days — if you can resist it that long.

Ingredients

• 3–4 ripe but firm pears
• 200g almond meal
• 200g unsalted butter, softened
• 200g caster sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• A pinch of salt
• 1 tbsp amaretto liqueur (optional — but yes, please)
• 25g flaked almonds
• Powdered sugar, for dusting

How to Make It

Preheat and prep the tin:

Warm your oven to 180°C (350°F). Butter a 9-inch round cake tin and line the base with parchment if you’ve had cakes betray you in the past.

Slice those pears:

Peel, halve, and core the pears. Set them aside. If they’re super juicy, pat them a bit with paper towel so they don’t water down the batter later.

Cream it like you mean it:

Beat the butter and caster sugar together until pale and fluffy — like whipped clouds. This bit’s important. Don’t rush it, even if the dog’s barking and someone’s knocking.

Eggs and extras:

Add the eggs one at a time, mixing well after each. Then stir in the vanilla and that dreamy splash of amaretto (if using — it brings a hint of marzipan warmth that’s just… yes).

Combine the dry stuff:

In another bowl, mix the almond meal, baking powder, and salt. Fold it gently into your wet mix. The batter will be thick, a bit rustic — that’s what we want.

Assemble the masterpiece:

Spoon the batter into the tin and level the top. Arrange the pear halves however you fancy — face up, face down, fanned or whole. Press them in slightly. Scatter flaked almonds on top like you’re casually elegant.

Bake and breathe:

Bake for 50–60 minutes until the top is golden and a skewer comes out mostly clean — a few moist crumbs are okay. Let it sit in the tin for 10 minutes, then cool completely on a rack.

Dust and serve:

Once cool, give it a little snow of powdered sugar. Serve with cream, yogurt, or straight from the hand. No one’s judging.

Common Mistakes and How to Dodge Them

Why did my pears sink?
They’re just a bit heavy — coat them lightly in flour next time or press them gently on top instead of burying them.

Cake too wet?
You may have used overripe pears or underbaked it. Check with a skewer — and trust your nose. When it smells done, it’s close.

Crumbly texture?
Almond meal lacks gluten, so it can be a bit delicate. Make sure it’s finely ground, and don’t skip the eggs — they hold everything together.

Too sweet?
Try using only 180g sugar next time or add a squeeze of lemon to the batter to balance the richness.

Storage and Reheating

• Room Temp: Wrap and keep for up to 3 days — it actually gets moister with time.
• Fridge: Keeps for 4–5 days in a sealed container. Bring to room temp before serving.
• Freezer: Freeze whole or in slices, well-wrapped. Thaws beautifully.
• To Reheat: Pop a slice in the oven at 160°C (320°F) for 5–8 mins. Or microwave for 20 seconds — just enough to warm the edges.

Frequently Asked Questions

Can I make it ahead of time?
Definitely — it’s even better the next day. The almond flavour deepens and the texture settles.

Do I have to use almond meal?
Yes, for this one. It’s the heart of the cake. Ground almonds will work too, just make sure they’re not too coarse.

What else can I top it with?
Try a drizzle of honey, a scoop of mascarpone, or even a tiny splash of warm brandy sauce. It’s very flexible (unlike me after cake).

Can I make it alcohol-free?
Absolutely. Just skip the amaretto — you’ll still get a lovely nutty cake.

Nutrition Facts (Per Serving):

• Calories: 300
• Fat: 18g
• Carbs: 30g
• Protein: 6g
• Sodium: 150mg
• Sugar: 20g

Try More Recipes:

• Nigella Whole Orange Cake
• Nigella Apple And Cinnamon Cake
• Nigellas Chocolate Fudge Cake