OLD-FASHIONED ALMOND PEAR CAKE
Pear lovers will find it hard to resist going back for seconds (and maybe even thirds) of this old-fashioned cake. Almond extract beautifully complements the pears and tender cake.-Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the pears, ginger and lemon juice; set aside., In another bowl, beat the eggs, confectioners' sugar, butter and extract until blended. Combine flour and baking powder; gradually beat into egg mixture until blended. Stir in pear mixture., Transfer to a greased 9-in. springform pan; sprinkle with almonds. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before cutting. Serve warm.
Nutrition Facts : Calories 343 calories, Fat 16g fat (8g saturated fat), Cholesterol 136mg cholesterol, Sodium 171mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 3g fiber), Protein 6g protein.
GLUTEN-FREE PEAR AND ALMOND CAKE
Here's a cake worth adding to your repertoire: It's super fast to put together, it's gluten- and dairy-free and it can be dressed up or down. The almond meal and pureed pears give the cake a frangipane-like texture. Vanilla, maple syrup and coconut oil add to the irresistible flavor. For dessert, top the cake with some soft-whipped cream, ice cream or warm chocolate sauce. For afternoon or morning tea, the cake is delicious plain, served warm or straight from the fridge.
Provided by Amy Chaplin
Categories dessert
Time 1h5m
Yield One 9-inch cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Lightly oil a 12-inch square piece of parchment paper, and press it into a 9-inch round cake pan. (Don't worry about the sides overlapping-this is what creates a rustic edge.) Set aside.
- Process the almond meal, oats, oat flour, rice flour and baking powder in a food processor until the oats are ground. Transfer the mixture to a medium bowl; set aside.
- Beat the egg in another medium bowl; set aside. Peel and roughly chop 1 of the pears. Process the chopped pears, coconut oil, maple syrup, maple sugar, vanilla, almond extract and salt in a food processor until smooth; add the mixture to the bowl with the egg, and whisk to combine. Pour the pear-egg mixture into the flour mixture, and stir to combine. Transfer the batter to the prepared cake pan, and lightly spread it out.
- Working quickly, peel, quarter and core the remaining pear. Cut each quarter into 4 long slices, arrange them in a circle on top of the batter and sprinkle with chopped almonds. Bake the cake until the edges are deep golden and a toothpick comes out clean, 50 minutes. Set aside to cool.
- Drizzle the cake with maple syrup, and serve warm or cool. Leftover cake can be stored in an airtight container in the fridge for up to 3 days.
Nutrition Facts : Calories 206 calorie, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 16 milligrams, Sodium 57 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 5 grams, Sugar 12 grams
ALMOND AND PEAR CAKE
This moist cake is a perfect winter dessert when pears are in season. Change it up for other seasons using raspberries, peaches, or apples instead of the pears. Optional garnish: sift confectioners' sugar on top and/or serve with a dollop of whipped cream.
Provided by eatcookdream
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a small tart pan or a 9-inch cake pan.
- Mix pear slices and amaretto liqueur together in a bowl.
- Process almonds and 2 tablespoons sugar together in a food processor until the mixture is a fine almond meal.
- Beat 1/4 cup sugar and butter together in a bowl using an electric mixer until light and fluffy; add eggs and vanilla extract and beat until well combined. Mix almond meal mixture, flour, and salt into creamed butter mixture to make a smooth batter.
- Drain pears, reserving the amaretto liqueur. Stir drained liqueur into batter just until incorporated.
- Pour batter into the prepared pan, smoothing batter if uneven. Arrange pear slices in a decorative pattern atop batter.
- Bake in the preheated oven until cake is starting to pull away from the edges, about 25 minutes. Allow cake to cool in pan for at least 15 minutes before serving.
Nutrition Facts : Calories 376.5 calories, Carbohydrate 28.4 g, Cholesterol 102.7 mg, Fat 26.3 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 11 g, Sodium 79.8 mg, Sugar 18.6 g
ALMOND AND PEAR CAKE
An Italian style cake. Regular all-purpose flour or a gluten-free flour blend can be used. If using gluten-free flour use a good quality blended flour that includes a gum or add in 1 teaspoon of xanthan or guar gum with the flour. USe either a flan tin or a pie plate suitable to serve from. You can make your own almond meal by grinding blanched almonds in a coffee mill or food processor until finely ground. Tinned pears can be used if fresh are not available but fresh fruit give a preferable result.
Provided by Jubes
Categories Dessert
Time 50m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 30cm flan tin or a pie plate that you can directly slice and serve from. Preheat oven to 18OC.
- Using electric beaters, beat butter, sugar and lemon zest until creamy and pale in colour.
- Continu beating and add the eggs, one at a time.
- Fold in the flour, baking powder and almond meal. Fold in the xanthan or guar gum at this point if you are using gluten-free flour that does not already contain a gum.
- Spoon half of this mixture into the flan tin. Spread to cover. Reserve the remaining half of the mixture. Arrange the pear slices over the base. Spread the pears out evenly. They usually need to be slightly overlapped. Sprinkle the cinnamon over the pears.
- Spread the remaining cake batter over the top of the pear layer and then scatter over the flaked almonds.
- Bake in the pre-heated oven for around 30 minutes or until tested as cooked with a skewer.
- Allow the cooked cake to stand for at least 10 minutes prior to serving. Serve warm with fresh cream, warm custard or ice-cream.
Nutrition Facts : Calories 428, Fat 22.4, SaturatedFat 10.4, Cholesterol 86.6, Sodium 288.6, Carbohydrate 53.2, Fiber 4.8, Sugar 27.8, Protein 7
PEAR-ALMOND UPSIDE-DOWN CAKE
Provided by Molly O'Neill
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Place the butter and brown sugar in a 10-inch cast-iron skillet set over medium heat. Cook, stirring, until the mixture is melted and smooth. Remove the pan from the heat. Peel, halve and core the pears. Set one of the halves aside and cut the other three lengthwise into 1/4-inch-thick slices. Fan the slices out over the perimeter of the sugared skillet. Slice the remaining half crosswise into 1/4-inch-thick slices, place it rounded-side down in the center of the pan and fan out the slices. Set the pan aside.
- To make the cake, beat together the butter and sugar until light and fluffy. Add the vanilla and almond extracts. Beat in eggs one at a time. Stir in nuts and then the remaining ingredients. Spoon batter over the fruit; spread it gently with a spatula.
- Bake the cake in the center of the oven until the top is golden and springs back when pressed lightly, about 35 to 40 minutes. Remove and allow to cool in the pan for a few minutes. Set a cake plate upside down over the pan. Using potholders, tightly grasp both the plate and the pan and invert. Ease the pan off the cake and replace any fruit that sticks to the pan. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 451, UnsaturatedFat 11 grams, Carbohydrate 54 grams, Fat 24 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 154 milligrams, Sugar 37 grams, TransFat 1 gram
PEAR ALMOND CAKE
Provided by Florence Fabricant
Categories dessert
Time 1h15m
Yield 6 - 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Butter and flour 9-inch springform cake pan.
- Toss pears with juice of half a lemon and set aside.
- Cream 8 tablespoons of butter with 3/4 cup of sugar. Beat in eggs, 1 at a time. Sift flour, baking powder and salt together and add to batter, stirring lightly. Add remaining lemon juice and almond extract.
- Spread batter in prepared pan and cover with sliced pears, arranging decoratively if you wish. Dot with 1 tablespoon of remaining butter. Sprinkle with 1 tablespoon sugar and scatter almonds on top. Sprinkle with remaining sugar and dot with remaining butter. Bake for 1 hour. Allow to cool slightly before removing sides of pan. Serve at room temperature with whipped cream.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 9 grams, Carbohydrate 57 grams, Fat 24 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 193 milligrams, Sugar 37 grams, TransFat 1 gram
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