Recipe
Almond Orange Cake with Poached Pears
A moist almond and orange cake topped with tender poached pears and flaked almonds—perfect for sharing over tea.
Ingredients
Method
25 mins prep45 mins cook70 mins total
Heat the oven to 170°C fan (190°C conventional) and grease a 23 cm springform tin, lining the base with baking paper.
In a small saucepan, combine the water, honey and cinnamon stick. Bring to a gentle simmer, add the pear halves and poach for 8-10 minutes until just tender. Lift out and cool slightly.
Cream the butter and caster sugar together until pale and fluffy, then beat in the eggs one at a time.
Fold in the ground almonds, sifted flour, baking powder, orange zest, vanilla extract and a tablespoon of orange juice to make a soft batter.
Spoon the batter into the prepared tin and level the top. Arrange the poached pear halves cut-side down over the surface, pressing them in lightly.
Scatter with flaked almonds and bake for 40-45 minutes, until risen, golden and a skewer inserted into the cake (away from the pears) comes out clean.
Cool in the tin for 15 minutes, then transfer to a wire rack. Warm the remaining orange juice and brush over the top for shine.
Slice and serve warm or at room temperature, optionally with crème fraîche or lightly whipped cream.
Notes
Use firm pears so they keep their shape during poaching and baking.
If the top browns quickly, loosely cover with foil for the last 10 minutes.
The cake keeps well in an airtight container for up to 2 days.
About this recipe
This almond orange cake is soft, fragrant and naturally rich, with citrus zest running through every bite. Poached pears sink gently into the sponge as it bakes, giving the cake a tender, fruit-filled finish that feels a little special without being fussy.
It is a lovely bake for weekends or afternoon tea: simple mixing, no elaborate decoration, and ingredients that are easy to find. Serve it just warm with cream, or cool completely for neat slices with coffee.
