I’m sharing my Italian Pear Almond Cake, a lightly sweet, moist almond cake studded with fresh pears that looks sophisticated but comes together with surprising ease.

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I’ve always been the kind who pokes at cakes while they cool, and this Italian Pear Almond Cake kept stealing my attention. Ripe pears nestle into a softly nutty bed of ground almonds so each slice is a little mystery, juicy where the pear is and drier where the almond is, in a way that makes you want another piece.

It’s not trying too hard, yet somehow it surprises you, like a quiet trick. I kept thinking about serving it for breakfast or later, but then I ate most of it myself, oops.

Ingredients

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Pears: juicy, adds natural sweetness and fiber, keeps cake moist, subtle floral flavor.
Ground almonds: gives protein and healthy fats, it’s nutty and keeps cake moist.
All purpose flour: provides structure with mostly carbs, is simple and neutral.
Sugar: sweetens, helps tenderize batter and brown the top, it’s pure carbs.
Butter: rich fats for flavor and tenderness, helps browning, makes it richer.
Eggs: add protein, bind ingredients, give structure and lift to the cake.
Lemon zest: bright citrus aroma and a lil acidity, cuts the sweetness.

Ingredient Quantities

3 medium ripe pears (about 450 g)

140 g (1 1/4 cups) ground almonds (almond flour)

65 g (1/2 cup) all purpose flour

150 g (3/4 cup) granulated sugar

115 g (1/2 cup) unsalted butter

3 large eggs

1 teaspoon baking powder

1/4 teaspoon fine salt

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional)

zest of 1 lemon (about 1 tablespoon)

2 tablespoons milk (optional)

30 g (1/4 cup) sliced almonds for topping

powdered sugar for dusting 1 to 2 tablespoons (optional)

How to Make this

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1. Preheat oven to 175C (350F). Grease and line a 9 inch (23 cm) springform or round cake pan with parchment, and dust the sides lightly with flour or ground almonds so the cake wont stick.

2. Peel, core and slice the 3 pears into thin wedges (about 6 to 8 slices per pear) and set aside. You can reserve a few nicer looking slices for the top.

3. In a bowl whisk together 140 g ground almonds, 65 g all purpose flour, 1 teaspoon baking powder, 1/4 teaspoon fine salt and the zest of 1 lemon until evenly combined.

4. In a separate large bowl cream 115 g softened unsalted butter with 150 g granulated sugar until light and slightly fluffy, then beat in 3 large eggs one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract if using.

5. Fold the dry mix into the butter mixture gently until just combined; if the batter seems very thick add up to 2 tablespoons milk to loosen it to a thick dropping consistency. Dont overmix.

6. Gently fold about two thirds of the pear slices into the batter so pieces are nestled through the cake, then scrape batter into the prepared pan and arrange the reserved pear slices on top in a pretty pattern.

7. Sprinkle 30 g sliced almonds evenly over the top; for extra flavor you can toast them in a dry pan for 1 to 2 minutes before sprinkling, but watch them so they dont burn.

8. Bake for 35 to 45 minutes at 175C (350F) until the top is golden and a skewer inserted into the center comes out with only a few moist crumbs attached. Ovens vary so start checking at 35 minutes.

9. Cool the cake in the pan on a wire rack for about 15 minutes, then remove the springform or turn out the cake to cool completely. This helps it set and keeps the pears from sliding.

10. Dust lightly with 1 to 2 tablespoons powdered sugar before serving, slice and enjoy warm or at room temp. The flavor improves if you let it sit a few hours, but its great right away too.

Equipment Needed

1. Oven (preheat to 175C / 350F)
2. 9-inch (23 cm) springform or round cake pan, plus parchment paper to line it
3. Digital kitchen scale (or measuring cups) and measuring spoons
4. 2 mixing bowls (one large for creaming, one medium for dry ingredients)
5. Electric mixer or a sturdy whisk and wooden spoon if you dont have one
6. Rubber spatula for folding and scraping the batter
7. Chef’s knife, peeler and corer, plus a cutting board for the pears
8. Fine grater or zester for the lemon zest
9. Small non-stick frying pan (optional, to toast sliced almonds)
10. Wire cooling rack and a skewer or toothpick to check doneness

FAQ

Can I use any kind of pear? Yes, but pick pears that are ripe but still firm, like Bosc or Anjou. Bartletts can get mushy faster so watch the bake time. If theyre very ripe, slice them gently to keep the cake from getting too wet.

Is this cake gluten free already? Not as written because it has 65 g all purpose flour. To make it gluten free swap that 65 g for a 1-to-1 gluten free baking blend (make sure it has xanthan gum) or use an extra 65 g almond flour but expect a denser, moister cake.

Can I make it dairy free or use oil instead of butter? Yes, replace the butter with an equal weight plant based butter. Melted coconut oil also works but will change the flavor and texture a bit, you might need a splash more milk if the batter seems too thick.

How do I know when the cake is done? Insert a toothpick in the center, it should come out clean or with a few moist crumbs but not wet batter. The top should be golden and the pears tender when poked with a knife.

How should I store leftovers and can I freeze it? Keep the cake covered at room temp for up to 2 days, or in the fridge up to 4 or 5 days. You can freeze tightly wrapped slices or the whole cake for up to 2 months, thaw at room temp before serving.

Can I swap or skip the sliced almonds on top? Sure, you can use chopped hazelnuts, pistachios, or skip nuts entirely. Toasted almonds give a nice crunch, but the cake is lovely without them too.

Italian Pear Almond Cake Recipe Substitutions and Variations

Ground almonds (140 g): swap 1:1 with hazelnut meal for almost the same texture and toasty flavor. If you need nut-free, use 140 g all-purpose flour plus about 30 g extra butter and 1 tbsp milk to keep it moist, expect a slightly denser crumb.
All purpose flour (65 g): use cake flour 1:1 for a lighter, softer cake, or whole wheat pastry flour 1:1 for a nuttier, heartier result — it will be a bit denser though.
Unsalted butter (115 g): replace with 115 g neutral oil (canola, light olive) for a moister cake, or use the same amount of salted butter but omit the 1/4 tsp fine salt in the recipe.
3 large eggs: for egg-free try flax “eggs” (per egg: 1 tbsp ground flaxseed + 3 tbsp water, stir and rest 5 min; triple that for 3 eggs), or use about 3/4 cup applesauce (milder) or 3/4 cup mashed banana (adds banana flavor).

Pro Tips

1) Pick pears that are ripe but still a little firm, not mushy. If some are very ripe soak the slices in a quick lemon water bath for 2 to 3 minutes to stop browning, then pat them dry so they dont flood the batter.

2) Toast the ground almonds briefly in a dry pan until they smell nutty, then cool them completely before mixing so they dont make the butter greasy. If you like a bit more texture pulse a few almonds coarsely and fold them in.

3) To stop pear pieces from sinking toss them in a tablespoon of the flour or almond flour before folding into the batter, or chill the batter for 10 to 15 minutes so it firms up a bit. Another trick is to freeze the top slices for 10 minutes then arrange them on top, theyll hold shape better while baking.

4) Keep an eye on the top near the end of baking and cover loosely with foil if it’s getting too dark, and rotate the pan halfway through for even color. Let the cake cool in the pan for about 15 minutes, then run a knife around the edges before removing so it comes out clean and doesnt tear.

Italian Pear Almond Cake Recipe

Recipe by Filip Tappenela

0.0 from 0 votes

I’m sharing my Italian Pear Almond Cake, a lightly sweet, moist almond cake studded with fresh pears that looks sophisticated but comes together with surprising ease.

Servings

servings

Calories

390

kcal

Equipment: 1. Oven (preheat to 175C / 350F)
2. 9-inch (23 cm) springform or round cake pan, plus parchment paper to line it
3. Digital kitchen scale (or measuring cups) and measuring spoons
4. 2 mixing bowls (one large for creaming, one medium for dry ingredients)
5. Electric mixer or a sturdy whisk and wooden spoon if you dont have one
6. Rubber spatula for folding and scraping the batter
7. Chef’s knife, peeler and corer, plus a cutting board for the pears
8. Fine grater or zester for the lemon zest
9. Small non-stick frying pan (optional, to toast sliced almonds)
10. Wire cooling rack and a skewer or toothpick to check doneness

Ingredients

3 medium ripe pears (about 450 g)
140 g (1 1/4 cups) ground almonds (almond flour)
65 g (1/2 cup) all purpose flour
150 g (3/4 cup) granulated sugar
115 g (1/2 cup) unsalted butter
3 large eggs
1 teaspoon baking powder
1/4 teaspoon fine salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
zest of 1 lemon (about 1 tablespoon)
2 tablespoons milk (optional)
30 g (1/4 cup) sliced almonds for topping
powdered sugar for dusting 1 to 2 tablespoons (optional)

Directions

Preheat oven to 175C (350F). Grease and line a 9 inch (23 cm) springform or round cake pan with parchment, and dust the sides lightly with flour or ground almonds so the cake wont stick.
Peel, core and slice the 3 pears into thin wedges (about 6 to 8 slices per pear) and set aside. You can reserve a few nicer looking slices for the top.
In a bowl whisk together 140 g ground almonds, 65 g all purpose flour, 1 teaspoon baking powder, 1/4 teaspoon fine salt and the zest of 1 lemon until evenly combined.
In a separate large bowl cream 115 g softened unsalted butter with 150 g granulated sugar until light and slightly fluffy, then beat in 3 large eggs one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract if using.
Fold the dry mix into the butter mixture gently until just combined; if the batter seems very thick add up to 2 tablespoons milk to loosen it to a thick dropping consistency. Dont overmix.
Gently fold about two thirds of the pear slices into the batter so pieces are nestled through the cake, then scrape batter into the prepared pan and arrange the reserved pear slices on top in a pretty pattern.
Sprinkle 30 g sliced almonds evenly over the top; for extra flavor you can toast them in a dry pan for 1 to 2 minutes before sprinkling, but watch them so they dont burn.
Bake for 35 to 45 minutes at 175C (350F) until the top is golden and a skewer inserted into the center comes out with only a few moist crumbs attached. Ovens vary so start checking at 35 minutes.
Cool the cake in the pan on a wire rack for about 15 minutes, then remove the springform or turn out the cake to cool completely. This helps it set and keeps the pears from sliding.
Dust lightly with 1 to 2 tablespoons powdered sugar before serving, slice and enjoy warm or at room temp. The flavor improves if you let it sit a few hours, but its great right away too.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 151g
Total number of serves: 8
Calories: 390kcal
Fat: 24.33g
Saturated Fat: 8.71g
Trans Fat: 0.09g
Polyunsaturated: 3.35g
Monounsaturated: 10.51g
Cholesterol: 100.84mg
Sodium: 159mg
Potassium: 251mg
Carbohydrates: 36.14g
Fiber: 4.52g
Sugar: 24.54g
Protein: 7.94g
Vitamin A: 200IU
Vitamin C: 3.38mg
Calcium: 70.38mg
Iron: 1.22mg

Italian Pear Almond Cake Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Italian Pear Almond Cake Recipe Substitutions and Variations

Pro Tips