Description
With almond extract in the batter and a topping of hazelnuts, pine nuts and whipped cream, this pear cake is simple, but simply stunning.
Ingredients
Units
Scale
- 6 tablespoons unsalted butter, room temperature, plus more for greasing
- 1 cup + 2 tablespoons (4.5 oz) cake flour, plus more for dusting
- 1/2 cup whole milk, room temperature
- 3 large egg whites, room temperature
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 3/4 cup + 2 tablespoons (6.1 oz) sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 ripe Clapp pears (or Anjou or Bartlett), halved and cored
For the topping:
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup hazelnuts, toasted and roughly chopped
- 1/4 cup pine nuts, toasted
- 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 350°F. Grease an 8-inch springform cake pan with butter and line the bottom with parchment paper. Butter the paper and dust the inside of the pan with cake flour, tapping out any excess.
- In a small bowl, whisk together the milk, egg whites, and extracts until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, and salt. Add the butter and beat on medium, scraping down the bowl as needed, until the mixture resembles moist crumbs with no powdery streaks of flour. Add all but ¼ cup of the milk mixture and beat on medium for 1–2 minutes. Scrape down the bowl, add the remaining milk mixture, and beat for another 30 seconds.
- Pour the batter into the prepared pan and arrange the halved pears on top, cut sides down, evenly spaced. Bake until a toothpick inserted in the centre (finding a spot without pear) comes out clean, about 45 minutes. Cool in the pan for 10–15 minutes, then release the spring and remove. Let cool completely.
- Make the topping: combine the toasted hazelnuts, pine nuts, and granulated sugar in a small bowl and toss together. In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
- Serve slices of cake with a dollop of whipped cream and a generous spoonful of the nut-and-sugar topping.
Notes
Use very ripe, soft pears — Clapp, Anjou, or Bartlett all work well. Avoid firmer varieties like Bosc or Forelle, as they won’t melt into the cake the same way. The topping is flexible: swap in walnuts or pecans if hazelnuts or pine nuts aren’t available.
- Category: Baking, Cake, Dessert