This Heavenly Italian Pear & Almond Cake is a light, moist, and delicately sweet dessert that celebrates the natural flavor of pears paired with nutty almond. Perfect for a cozy afternoon tea or an elegant dinner finale!
Italian Pear & Almond Cake (Torta di Pere e Mandorle)
Servings: 8-10
Prep Time: 20 mins | Cook Time: 45-50 mins
Ingredients:
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2-3 ripe but firm pears (Bartlett or Anjou work well)
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1 cup (100g) almond flour (or finely ground almonds)
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¾ cup (90g) all-purpose flour (or gluten-free 1:1 blend)
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½ cup (100g) granulated sugar (or coconut sugar for less refined option)
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½ cup (115g) unsalted butter, softened (or olive oil for a lighter version)
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2 large eggs, room temperature
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1 tsp vanilla extract
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½ tsp almond extract (optional but heavenly!)
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1 tsp baking powder
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¼ tsp salt
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Powdered sugar & sliced almonds for garnish
Instructions:
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Prep the pears:
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Peel, core, and slice 1 pear into thin wedges (for topping).
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Dice the remaining pear(s) into small cubes (for the batter).
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Make the batter:
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In a bowl, cream butter and sugar until fluffy. Add eggs, vanilla, and almond extract, mixing well.
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Fold in almond flour, all-purpose flour, baking powder, and salt until just combined.
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Gently stir in the diced pears.
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Bake:
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Pour batter into a greased 9-inch (23cm) springform pan.
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Arrange pear slices on top in a circular pattern. Sprinkle with sliced almonds.
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Bake at 350°F (175°C) for 45-50 minutes, until golden and a toothpick comes out clean.
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Serve:
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Cool for 15 minutes before removing from the pan.
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Dust with powdered sugar and serve warm or at room temperature.
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Tips for Perfection:
✔ Extra moist: Add 2 tbsp Greek yogurt to the batter.
✔ Gluten-free: Use all almond flour (1 ¾ cups total) for a denser, nuttier cake.
✔ Elegant twist: Drizzle with honey or serve with whipped mascarpone.
This cake is naturally fragrant, tender, and not overly sweet—ideal for pear lovers! Would you like a variation with citrus or chocolate? 😊
