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.

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
15 mins
total:
55 mins
Servings:
6
Yield:
1 small cake
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Butter a small tart pan or a 9-inch cake pan.

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  • 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.

Cook's Note:

If you use a cake pan, it will result in a thinner tart-like cake.

Nutrition Facts

377 calories; protein 7.1g; carbohydrates 28.4g; fat 26.3g; cholesterol 102.7mg; sodium 79.8mg. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/11/2014
Simple, sweet and delicious cake. I made this in a gluten free version (subbing 1/3 cup of all purpose GF flour and 1 Tbsp sweet rice flour for the wheat flour). Didn't have any amaretto so I used 2 Tbsp of Vin Santo and a few drops of bitter almond extract. It has a delicate texture and sweet taste. I baked it in a 9-inch porcelain tart dish and it was baked throughout in 23 minutes. The lack of baking powder doesn't make it heavy by any means. This recipe renders a light and delicate cake perfect for a mid-afternoon snack with light tea. Thank you for sharing. Read More
(12)

Most helpful critical review

Rating: 1 stars
10/01/2017
Took too much time. Dirtied too many dishes/utensils. Cake was gritty not cake-like. Way too long to make and certainly not worth my time or gathering the ingredients. Sorry. Read More
22 Ratings
  • 5 star values: 17
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/11/2014
Simple, sweet and delicious cake. I made this in a gluten free version (subbing 1/3 cup of all purpose GF flour and 1 Tbsp sweet rice flour for the wheat flour). Didn't have any amaretto so I used 2 Tbsp of Vin Santo and a few drops of bitter almond extract. It has a delicate texture and sweet taste. I baked it in a 9-inch porcelain tart dish and it was baked throughout in 23 minutes. The lack of baking powder doesn't make it heavy by any means. This recipe renders a light and delicate cake perfect for a mid-afternoon snack with light tea. Thank you for sharing. Read More
(12)
Rating: 5 stars
10/24/2014
Mmmm so good! I can't wait to try it with berries next time. I replace the amaretto for Grand Marnier. The other reviewer is right this is a very light delicious little cake. Thanks for sharing your recipe eatcookdream! Read More
(6)
Rating: 5 stars
10/10/2014
Happy to be the first reviewer of this recipe, and even happier to be able to give it the 5 stars that it deserves! What a fabulous cake! I made it exactly as the recipe states, no need to make any adjustments. I love the ground almonds and amaretto in here. My husband is not a big dessert eater, but I know he is going to like this, as it is not overly sweet. Thanks for sharing your recipe eatcookdream! Read More
(6)
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Rating: 5 stars
10/29/2017
So I was the dumb head that doubled the recipe and put it into a Springform Pan. And then...... baked it and baked it and sweated bullets and baked it. I THINK it was an hour total between the peaking, sweating, and praying to the kitchen gods. Moist, delicious ,rich, pleasantly textured cake that melts on your tongue. Only thing I did different was to use whole almonds and blanch them myself. Well that and the tempting of the ratio fates. Gorgeous recipe! Thank You eatcookdream and the kitchen gods!!!!! Read More
(5)
Rating: 5 stars
10/22/2017
BAKING Time is too Long! Check at 15 amd 20 mins burns easily. I didn't have amaretto but needed a quick elegant dessert so I used merlot wine. Worked nicely although a but pink!:) added almond slivers and half a diced pear to batter as well. Of you add use parchment paper fuit tends to stick on bottom. Tasty outcome even though almost burned. Read More
(2)
Rating: 5 stars
11/19/2017
I used Frangelica in place of Amaretto and coconut sugar. Delicious!!! Read More
(1)
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Rating: 5 stars
10/06/2017
This was really good; great delicate almond and pear. flavors. My pear was ripe a little past firm but worked out very well. I did not have amaretto so used anisette which worked very well. My husband would have actually liked a little stronger almond or pear flavor and I wonder if a little almond extract or pear liqueur would work. Or maybe two pears? Read More
(1)
Rating: 4 stars
10/31/2017
This is good but I think it will be better the second day. I will make this again and use a second pear. I also want to try this with other fruits.r Read More
(1)
Rating: 5 stars
12/27/2015
Very simple and tasted great! Will definitely make this again. Tasted great with some whipped cream on top. Read More
(1)
Rating: 1 stars
10/01/2017
Took too much time. Dirtied too many dishes/utensils. Cake was gritty not cake-like. Way too long to make and certainly not worth my time or gathering the ingredients. Sorry. Read More
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