Hamdi Saidani Italian Pear and Almond Cake Recipe made of ripe pears, almond flour, and a hint of citrus zest it serves 8-10 people and takes about 1 hour and 15 minutes to prepare. A rich and aromatic cake that combines the sweetness of pears with the delicate flavor of almonds.
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🤎 Why You’ll Love This Italian Pear and Almond Cake Recipe :
- Moist and Flavorful: The combination of almond flour and pears creates a moist, dense cake with an irresistible flavor profile.
- Perfectly Balanced: The sweet pears and subtle almond taste are beautifully balanced with the lemon zest, adding a refreshing twist.
- Easy to Make: Despite its elegant appearance, this cake is simple to prepare with just a few steps and basic ingredients.
- Gluten-Friendly: Made with almond flour, this cake is naturally gluten-free, making it a great option for those with dietary restrictions.
❓ What Is Italian Pear and Almond Cake Recipe?
Italian Pear and Almond Cake Recipe is a traditional dessert that combines fresh pears with almond flour and a touch of citrus. It is baked into a moist, tender cake that is flavored with almond and vanilla, perfect for any occasion.
🍐 Ingredient
- 3 ripe pears, peeled, cored, and sliced
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup whole milk or heavy cream
- 1/4 cup slivered almonds for topping (optional)
- Powdered sugar for dusting (optional)
🥮 How To Make
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
- Gently fold in the pear slices. Pour the batter into the prepared cake pan and spread it evenly.
- If using, sprinkle slivered almonds on top for added texture and flavor.
- Bake for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
💭 Recipe Tips:
- Use Ripe but Firm Pears: Choose pears that are ripe but still firm, such as Bosc or Anjou, for the best texture in the cake. Avoid overly ripe pears as they can become mushy during baking.
- Almond Flour: The almond flour adds a rich, moist texture to the cake. If you don’t have almond flour, you can substitute with finely ground almonds or use all-purpose flour, though the texture will differ.
- Check for Doneness: Always check the cake with a toothpick or cake tester before removing from the oven to ensure it’s cooked through. The top should be golden, and the inside should be moist but set.
🍨 What To Serve With Pear and Almond Cake?
Pear and Almond Cake pairs beautifully with Lemon Frosting, a scoop of Apple Pie Ice Cream, or a Sweet Baked Pears With Honey for a more sophisticated touch, serve it with a glass of Spicy Pear Cocktail or a cup of herbal tea.
🎚 How To Store Leftovers Pear and Almond Cake?
- Room Temperature: Store leftovers pear and almond cake at room temperature for up to 2-3 days. Keep it covered with a cloth or plastic wrap to prevent it from drying out.
- Refrigerate: For longer storage refrigerate leftovers pear and almond cake for up to 1 week. Wrap it tightly in plastic wrap or store it in an airtight container to keep it fresh.
🥵 How To Reheat Leftover Pear and Almond Cake?
- In The Oven: Preheat the oven to 350°F (175°C) place leftovers pear and almond cake in the oven for about 3-4 minutes to warm it through, or until the top is slightly golden and the center is warm.
- In The Microwave: Microwave individual slices of leftovers pear and almond cake for about 30 seconds to 1 minute, depending on your microwave’s strength, until heated through.
FAQ’S
Can I use other types of fruit in Pear and Almond Cake?
Yes, you can substitute pears with other fruits such as apples, peaches, or even berries. Just be sure to adjust the sweetness depending on the fruit’s natural sugar content.
How do I prevent my Pear and Almond Cake from being too dry?
To prevent dryness, make sure not to overmix the batter and ensure the pears you use are ripe and juicy. Also, adding yogurt or sour cream can help maintain moisture in the cake.
How can I add more texture to Pear and Almond Cake?
Add a streusel topping made from flour, butter, sugar, and cinnamon, or sprinkle some chopped nuts on top of the batter before baking for extra crunch.
Can I make a vegan version of Pear and Almond Cake?
Yes, to make a vegan Pear and Almond Cake, substitute the eggs with flax eggs and the butter with a dairy-free alternative. Use non-dairy milk like almond or oat milk in place of regular milk.
How can I enhance the flavor of Pear and Almond Cake?
Add a pinch of cinnamon, nutmeg, or ginger to the batter for extra warmth. Lemon zest or vanilla extract also pairs wonderfully with the pears and almonds for a more fragrant, well-rounded flavor.
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Pear and Almond Cake Nutrition Facts
Serving Size: 1 slice (based on 10 servings)
- Calories: 220
- Carbohydrates: 30g
- Sugars: 20g
- Protein: 3g
- Fat: 10g
- Sodium: 100mg
Italian Pear and Almond Cake
Description
Italian Pear and Almond Cake Recipe made of ripe pears, almond flour, and a hint of citrus zest it serves 8-10 people and takes about 1 hour and 15 minutes to prepare. A rich and aromatic cake that combines the sweetness of pears with the delicate flavor of almonds.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan
- In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
- Gently fold in the pear slices. Pour the batter into the prepared cake pan and spread it evenly.
- If using, sprinkle slivered almonds on top for added texture and flavor.
- Bake for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Notes
- Use Ripe but Firm Pears: Choose pears that are ripe but still firm, such as Bosc or Anjou, for the best texture in the cake. Avoid overly ripe pears as they can become mushy during baking.
Almond Flour: The almond flour adds a rich, moist texture to the cake. If you don’t have almond flour, you can substitute with finely ground almonds or use all-purpose flour, though the texture will differ.
Check for Doneness: Always check the cake with a toothpick or cake tester before removing from the oven to ensure it’s cooked through. The top should be golden, and the inside should be moist but set.
