Description
This Pear Almond Tea Cake is a moist, fragrant, and beautifully textured dessert that’s perfect for afternoon tea or a cozy gathering. Featuring the nutty richness of almond flour combined with tender sliced pears baked into a buttery cake, it’s topped with a glossy apricot jam glaze and a dusting of powdered sugar for an elegant finish.
Ingredients
Scale
Wet Ingredients
- 100 grams (1/2 cup) unsalted butter, softened
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
Dry Ingredients
- 1 cup (150 grams) all-purpose flour
- 1 cup (100 grams) almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Fruit & Toppings
- 2 ripe pears, peeled, cored, and thinly sliced
- 2 tablespoons apricot jam (for glaze)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper to ensure easy removal.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, approximately 3-5 minutes. This step incorporates air for a tender crumb.
- Add Eggs and Almond Extract: Beat in the eggs one at a time, mixing well after each addition to fully incorporate. Stir in the almond extract until the batter is smooth and fragrant.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, almond flour, baking powder, and salt thoroughly to distribute the leavening agent evenly.
- Mix Dry into Wet: Gradually fold the dry mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cake.
- Fold in Pears: Gently fold half of the sliced pears into the batter, reserving the rest for the topping. This distributes pear flavor throughout without sogginess.
- Assemble Cake: Pour the batter into the prepared cake pan and smooth the surface with a spatula. Arrange the remaining pear slices on top in a decorative pattern to create an attractive finish.
- Bake the Cake: Place the cake in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Prepare Glaze: While baking, warm the apricot jam in a small saucepan over low heat until melted and smooth. Remove from heat and keep warm.
- Cool and Glaze: When the cake is done, allow it to cool in the pan for 10 minutes before transferring it to a wire rack. Brush the melted apricot jam evenly over the top to give a shiny, flavorful glaze.
- Finish and Serve: Once the cake has cooled completely, optionally dust with powdered sugar for added sweetness and presentation. Slice and serve with your favorite tea or coffee.
Notes
- Ensure the butter is properly softened to room temperature for easy creaming with sugar.
- Overmixing the batter can make the cake dense; mix only until ingredients are combined.
- Use ripe pears for best flavor and tender texture. Bartlett or Bosc pears work well.
- The apricot glaze adds shine and subtle sweetness but can be omitted if preferred.
- Store leftovers wrapped at room temperature for up to 2 days or refrigerate for up to 4 days.
- This cake can be served slightly warm or at room temperature.
