Nigella Pear Cake

There’s something about pears in cake that brings me right back to rainy afternoons in my grandmother’s kitchen — the kind of grey British weather that demands a kettle on and something sweet in the oven. She never measured a thing properly (don’t get me started), but the smell of pears softening into sugar and spice was unmistakable. That’s what this Nigella Pear Cake reminds me of: something cozy, simple, and full of heart.

It’s fragrant with lemon zest, nutty from ground almonds, and moist enough to hold its own even a day or two later — if it lasts that long. It’s the sort of thing you’d expect to find cooling on a windowsill in some storybook cottage, and frankly, it’s earned that right.

Ingredients List

• 3 ripe pears — sweet and tender, but not mushy. Bartlett or Anjou work beautifully.
• 1 cup all-purpose flour — the sturdy base, but don’t pack it in tightly.
• 2 teaspoons baking powder — helps the cake rise nice and light.
• ½ cup unsalted butter, softened — room temperature, always.
• ½ cup granulated sugar — feel free to dial it up or down depending on your pears.
• 2 large eggs
• 1 teaspoon vanilla extract — brings warmth and depth.
• ½ cup ground almonds — adds moisture and a gentle nuttiness.
• Zest of 1 lemon — brightens the entire cake.

Optional add-in: A pinch of cinnamon or nutmeg never hurt anyone.

How to Make It

1. Preheat your oven to 350°F (175°C). Grease and line a round cake tin with parchment paper.
2. Peel, core, and slice your pears thinly. Not paper-thin, just even and elegant.
3. In a small bowl, whisk together the flour and baking powder.
4. In a separate large bowl, cream the butter and sugar until fluffy and pale — a good 3 minutes with a hand mixer.
5. Crack in the eggs, one at a time, beating after each. Add vanilla and mix gently.
6. Fold in the flour mixture a little at a time. Don’t rush this — you want it smooth but not overworked.
7. Add the ground almonds and lemon zest. The smell here is already divine, isn’t it?
8. Pour the batter into the prepared tin and smooth the top.
9. Arrange the pear slices on top. Go rustic or make a fan — either way, it’s going to be pretty.
10. Bake for 40–45 minutes, or until golden and a skewer comes out clean. Don’t trust your nose alone — I’ve pulled this one out too early before. Twice.
11. Cool in the tin for 10 minutes, then lift it out and cool fully on a wire rack. Or sneak a warm slice — I won’t tell.

Common Mistakes

Why is my cake dense and heavy?
You might have overmixed the batter or packed your flour too tightly. Go gentle when folding in.

Why did my pears sink to the bottom?
If the batter’s too loose, they can drop. Lightly coating the slices in flour helps them stay put.

Can I use canned pears?
You can, but drain them very well — and don’t expect the same firm texture.

I forgot to zest the lemon until the end — what now?
Add it anyway! It’ll still bring brightness, even if it’s not baked in fully.

Storage and Reheating Tips

• Room Temp: Wrapped or in a container, it’ll last 2–3 days on the counter.
• Fridge: Store up to 5 days, but let it come to room temp before serving.
• Freezer: Wrap tightly and freeze for up to 3 months. Slice it first for easy portioning.

Reheat Options:

• Microwave: 20–30 seconds for a quick warm-up.
• Oven: Wrap in foil and heat at 325°F (160°C) for 10–15 minutes.
• Air Fryer: 5 minutes at 320°F (160°C) — surprisingly effective.

What to Serve With It

• Vanilla Ice Cream — Classic contrast: hot meets cold, fruity meets creamy.
• Whipped Cream with a splash of amaretto — trust me.
• Strong black tea — Assam or Darjeeling, ideally. Pairs with the nutty notes like a dream.

FAQ Section

Can I make this cake gluten-free?
Yes — swap the flour for a 1:1 gluten-free blend. It still turns out beautifully moist thanks to the almonds.

Can I use almond flour instead of ground almonds?
Yes, though almond flour is often finer. Texture will be slightly different but still delicious.

How do I keep the top from browning too quickly?
Loosely tent with foil halfway through if it’s getting too golden before it’s fully baked.

Can I make this in a loaf tin?
Absolutely. Just keep an eye on baking time — it might need 5–10 minutes longer.

Try More Nigella Recipes:

• Nigella Bruschetta Recipe
• Nigella Carrot Cake Recipe
• Nigella Moist Apple Cake