One Bowl Pear & Almond Cake
A one bowl, soft delicious buttery cake with the sweetness of chopped pears & almonds, with a lovely almond crunch on top! Easy
Servings 10
Calories 392kcal
Equipment
- 9 inch / 23cm spring form tin
Ingredients
- 200 g Butter Softened - salted or unsalted
- 200 g Caster Sugar I use golden
- 200 g Self-Raising Flour
- 3 Eggs Large & Free Range
- 3 Pears Peeled & cored & cut into 1.5cm cubes
- 50 g Ground Almonds
- 2 tbsp Milk
- 15 g Caster sugar For the topping (again I use golden)
- 25 g Flaked Almonds
Instructions
- Preheat your oven t0 180C (fan) 200C / 400F / Gas 6
- Grease & lined your springform tin with butter
- In a stand mixer or with a hand whisk, or by hand, cream your butter & caster sugar until light and airy
- Next add one egg at a time and beat well after each addition (if it looks like it is curdling add a tablespoon of your flour)
- Add your flour & ground almonds and 2 tablespoons and mix well utill you have a smooth batter.
- When the batter is made, peel core and chop your pairs into chunks (approx 1.5cm cubes)
- Add your pears to your batter and mix well
- Tip your batter into your prepared tin, smooth to the edges with a spoon and sprinkle over your caster sugar and flaked almonds
- Pop your tin on a baking tray and bake in the centre of your preheated oven for 40-45 minutes. You cake should be golden and firm to the touch
- Leave in the tin to cool slightly and then remove (if you do this too early it may break)
- Dust with icing sugar and serve!
Notes
**** Nutritional Information is approximate and thus intended as a guide
Nutrition
Calories: 392kcal | Carbohydrates: 46g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 150mg | Potassium: 128mg | Fiber: 3g | Sugar: 27g | Vitamin A: 588IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg