The pear and almond cake is a soft and very tasty dessert because the batter is enriched with almond flour. It can be made with either butter or oil, changing the procedure I’ve explained in the steps. Additionally, it is possible to prepare it 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 oil)
- 3.5 oz sugar
- 2 eggs
- 1.7 oz all-purpose flour (or gluten-free rice flour)
- 3.5 oz almond flour
- 1 tsp baking powder for gluten-free cakes
- 3 pears
- 1 lemon
- 1.7 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 slice them about 1/8 inch thick, drench them with lemon juice.
In a bowl, put the softened butter and sugar. For the softened butter, take it out of the fridge at least 2 hours before. Beat with an electric mixer until you get a smooth cream. 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 9-inch cake pan previously buttered. Decorate with pears and sliced almonds.
Bake in a preheated static oven at 356°F for 40 minutes. Remove and let cool. Remove from the cake pan and sprinkle with powdered sugar.
For the oil version, put the eggs with the sugar and oil in a tall container and blend until you get a mixture similar to mayonnaise. Pour the obtained mixture into a bowl, add the flours with the baking powder and the grated lemon zest. Stir with a whisk and pour into a 9-inch cake pan. Proceed with baking as described above.
WARNING: consult the Italian Celiac Association guidelines and carefully read the ingredients to ensure they are not contaminated with gluten
Tips
You can choose any variety of pears.
It keeps for 4-5 days in a closed container at room temperature.
If you don’t have almond flour, you can make it yourself by finely grinding blanched almonds. For a more rustic taste, use those with the skin on.
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