Apple Almond Tart
A buttery biscuit-base tart layered with apple and almond frangipane, baked until golden and crisp at the edges.
Almond Orange Cake with Poached Pears
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.
Method
25m45m1h 10m
- 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.
Ingredients
- 1 tsp Vanilla extract
- 180 g Caster Sugar
- 2 oranges zest finely grated; juice of 1 orange reserved
- 1 Cinnamon Stick optional, for poaching syrup
- 2 tbsp Honey for poaching syrup
- 1 tsp Baking powder
- 4 Eggs room temperature
- 200 g unsalted butter, softened plus extra for greasing
- 400 ml Water for poaching syrup
- 3 ripe but firm pears peeled, halved and cored
- 120 g Self-raising flour sifted
- 200 g Ground almonds
- 2 tbsp Flaked Almonds for topping
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.
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