The pear and almond cake is a soft and very tasty dessert because the dough is enriched with almond flour. It can be made either with butter or oil, changing the procedure I explained in the steps. Additionally, it can also be prepared in a gluten-free version with rice flour.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4.4 oz butter (or 3.5 oz of oil)
- 3.5 oz sugar
- 2 eggs
- 1.75 oz all-purpose flour (or gluten-free rice flour)
- 3.5 oz almond flour
- 1 tsp gluten-free baking powder
- 3 pears
- 1 lemon
- 1.75 oz almonds (sliced)
- 1 tbsp gluten-free powdered sugar
Tools
- 2 Bowls
- 1 Knife
- 1 Mixer
- 1 Cake pan
- 1 Mixer
Steps
Grate the lemon zest after washing and drying it, set aside. Peel the pears and cut them into slices about 1/8 inch (3-4 mm) thick, drizzle with lemon juice.
In a bowl, put the softened butter and sugar. For softened butter, remove it from the refrigerator at least 2 hours in advance. Beat with an electric mixer until smooth. Add one egg at a time, waiting for the first to be absorbed before adding the second.
When the mixture is well combined, add the flours with the baking powder and the grated lemon zest. Mix and pour into a greased 9-inch (22 cm) cake pan. Decorate with pears and almond slices.
Bake in a preheated static oven at 356°F (180°C) for 40 minutes. Remove from oven and let cool. Remove from the pan and dust with powdered sugar.
For the version with oil, put the eggs with sugar and oil in a tall container and blend until a mayonnaise-like mixture is obtained. Pour the mixture into a bowl, add the flours with the baking powder and the grated lemon zest. Mix with a whisk and pour into a 9-inch (22 cm) cake pan. Continue baking as indicated above.
ATTENTION: consult the Italian Celiac Association guide and read the ingredients carefully to ensure they are free from gluten contamination.
Advice
You can choose any variety of pears.
It keeps for 4-5 days in a closed container at room temperature.
It keeps for 4-5 days in a closed container at room temperature.
It keeps for 4-5 days in a closed container at room temperature.
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