I had a basket of pears in the fruit bowl which I had forgotten to bring to work for breakfast, so it was fitting that they would end up in the office anyway, as part of a cake. Almonds are the perfect match for pears and I was thinking about a Frangipane all morning but I wasn't in the humour to make pastry. A bottle of Pear Liqueur in the drinks cabinet caught my eye and a plan was hatched. This was going to be a grown-up cake but it can easily be adapted to suit a family by replacing the liqueur with milk.
So, tell me, do almonds float your boat? If not, what would you use instead?
Double Pear and Almond Cake
100g Ground Almonds
140g Self-Raising Flour
175g Butter, cubed, at room temperature
140g Caster Sugar
2 Eggs, at room temperature1 tbsp Pear Liqueur
2 Pears, peeled and sliced
Preheat your oven to 160c/Gas Mark 4. Grease and line an 8-inch cake tin.
Mix the ground almonds, flour and butter in a mixer until well combined. Add the sugar, eggs and pear liqueur and mix briefly. Peel and slice the pears thinly.
Spoon the mixture into the prepared tin and arrange the pear slices over the top of the cake. Bake for 40-45 minutes or until a skewer comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Dust with icing sugar and serve. I mixed a teaspoon of pear liqueur with some creme fraiche for a grown up dessert accompaniment.