Bake
Pear and Almond Cake
Popular on Food52
97 Reviews
holly D.
April 24, 2021
One of my all- time favorites! Simple, classy, beautiful, unique, and easy!!
Carol
October 10, 2020
I followed the recipe as written, including all the sugar and almond extract. The flavor was delicious.
I didn't care for the texture which is a little rubbery. I don't know know if I did something wrong or if that's just the way it's supposed to be. It's not cakey and it's not custardy. Won't beaking this one again.
I didn't care for the texture which is a little rubbery. I don't know know if I did something wrong or if that's just the way it's supposed to be. It's not cakey and it's not custardy. Won't beaking this one again.
Debra E.
January 8, 2019
I made the cake today, it is beautiful, my only issue was telling when it was done
Susan B.
December 27, 2018
Anyone intending to serve this “cake” to others should do a practice run ahead of time with their ingredients, their equipment, and their skill set. I made it Christmas Eve day for dinner that evening and it was a failure. Only the outer edge was edible; the rest was a gelatinous mess—the most generous description would be the texture of a dense old-fashioned steamed pudding.
I had to buy 3 ingredients not usually in my kitchen cabinets: almond paste, cake flour, and superfine sugar. My food processor does not have buttons and the lid must be twisted back and forth for each “pulse”, so the process was beyond tedious. And I, who was not afraid to make a highly recommended recipe the first time for guests, have had my confidence shattered.
I had to buy 3 ingredients not usually in my kitchen cabinets: almond paste, cake flour, and superfine sugar. My food processor does not have buttons and the lid must be twisted back and forth for each “pulse”, so the process was beyond tedious. And I, who was not afraid to make a highly recommended recipe the first time for guests, have had my confidence shattered.
Mandy
September 15, 2018
This is one of our go to desserts. My Italian husband LOVES it because it isn't overly sweet like many desserts.
zoomorphic
December 16, 2017
I have made this cake every year since it came up on this site, and each time it's a hit! Except this time the cake deflated in the middle :( the ingredients were at room temp and I don't think I overmixed the batter. Any thoughts? I'm not terribly worried, mainly curious. It'll still taste great!
creamtea
October 11, 2017
Can I use (blanched) almond flour in place of almond paste? I don't usually have the latter.
Jennifer
October 11, 2017
Unfortunately, almond flour is not a substitute for almond paste. I usually purchase several cans at various on-line retailers so that I always have it on hand during the fall/winter baking season. I did find this recipe on-line for almond paste: https://www.thespruce.com/easy-almond-paste-521145?utm_term=almond+paste+substitute&utm_content=p1-main-3-title&utm_medium=sem&utm_source=gemini_s&utm_campaign=adid-19263efb-7f78-4df6-8266-5a1753e83e44-0-ab_tse_ocode-603498&ad=semD&an=gemini_s&am=exact&q=almond+paste+substitute&o=603498&qsrc=999&l=sem&askid=19263efb-7f78-4df6-8266-5a1753e83e44-0-ab_tse. Happy baking!
ihaventpoisonedyouyet
March 12, 2016
I've made this a few times now and we all just stand silently around the plate and eat furtively while glancing furtively at each other. It is so good! Four of us polish off this puppy in no time at all. Marzipan is not always easy to find in this backwater town and I have used almond pie filling once (quite runny) and even that could not destroy this paean to deliciousness.
Jeannine D.
November 21, 2015
I would bake it the day before and serve on the next day. Holding it will lose the lift of the eggs
Anyoota
November 20, 2015
Thank you for the answers everyone!
I made the cake today, and it tastes good, my only problem is that the almond taste seems to overpower everything (I didn't even use the almond extract) and I can't feel the pear taste. I used two medium pears and the bottom of the pan was covered with them. I read the recipe 10 times and made sure to do everything (except I skipped the almond extract). Maybe my pears weren't ripe enough?
I made the cake today, and it tastes good, my only problem is that the almond taste seems to overpower everything (I didn't even use the almond extract) and I can't feel the pear taste. I used two medium pears and the bottom of the pan was covered with them. I read the recipe 10 times and made sure to do everything (except I skipped the almond extract). Maybe my pears weren't ripe enough?
Jennifer
November 19, 2015
I couldn't find any paste myself. I used more almonds and also put in some almond extract. It was great - I have made this cake several times and it always comes through.
Johanna T.
October 12, 2019
Almond paste isn’t difficult to make , it just takes a little time . Good luck
Jeannine D.
November 19, 2015
Almond Paste is totally different from Almond butter. It is available at most supermarkets.
Anyoota
November 19, 2015
Hello,
can someone please tell me what is almond paste? Is it the same as almond butter? can I use almond butter? or do I take blanched almonds and just grind them in a food processor with some water? if yes, then how much water exactly?
Sorry, I am just starting to experiment with baking, so this might be a stupid question.
can someone please tell me what is almond paste? Is it the same as almond butter? can I use almond butter? or do I take blanched almonds and just grind them in a food processor with some water? if yes, then how much water exactly?
Sorry, I am just starting to experiment with baking, so this might be a stupid question.
Windischgirl
November 19, 2015
Almond paste is similar to marzipan (marzipan is sweeter). Almond paste is a blend of peeled almonds, egg white, and sugar syrup. In can be found at the supermarket in the baking section, either in a can or in a plastic tube.
No silly questions! We are all here learning from each other.
No silly questions! We are all here learning from each other.
Laura415
November 19, 2015
I used this food52 recipe for the almond paste. https://food52.com/recipes/28464-almond-paste I used already ground almonds from Trader Joe's.
I only used 1 cup of powdered sugar and it was more than sweet enough. I froze half of the almond paste to make the cake again sometime. If you make this recipe for almond paste and do the cake you can use one egg white for the almonds and then for the cake 5 whole eggs and the one egg yolk left over from the almond paste recipe. Cake comes out fine with 5 1/2 eggs instead of 6:)
I only used 1 cup of powdered sugar and it was more than sweet enough. I froze half of the almond paste to make the cake again sometime. If you make this recipe for almond paste and do the cake you can use one egg white for the almonds and then for the cake 5 whole eggs and the one egg yolk left over from the almond paste recipe. Cake comes out fine with 5 1/2 eggs instead of 6:)
Julie P.
November 16, 2015
I made this last night and thought it was very good. The cake itself was moist and delicious with a nice almond flavor. I used 1 cup of sugar and could have cut it down even more.
The only thought is that I really did not taste the pear at all (not a bit) and wonder if a stronger flavored fruit might suit this cake better? Like plum or apple or even peach? The only other issue I had is that my food processor was too small and I had to blend it in batches and then by hand. Overall, a great flavor and texture to this cake. I'd make it again using a different fruit.
The only thought is that I really did not taste the pear at all (not a bit) and wonder if a stronger flavored fruit might suit this cake better? Like plum or apple or even peach? The only other issue I had is that my food processor was too small and I had to blend it in batches and then by hand. Overall, a great flavor and texture to this cake. I'd make it again using a different fruit.
alison
November 8, 2015
I would love to know specifically what GF flours people used or what brand of GF flour mix - thanks so much!!!!!!!!!
Laura415
November 9, 2015
I use Cup4Cup. It has no bean flours in it and is mostly starches. It's expensive per cup but it has few ingredients so I looked at the amounts of different flours from another recipe so I could closely duplicate C4C with bulk GF flours I buy at the coop.
Hope you can use this recipe. It's in grams so you'll need a scale.
Cornstarch 275 grams
White rice flour 250 grams
Brown rice flour 200 grams
Milk Powder 175 grams
Oat flour or other GF flour of your choice 125 grams
Potato starch 125 grams
Xantan gum 69 grams or about 1/8th cup
Makes 9 2/3 cups (C4C comes in a 10 cup bag)
If you have other allergies you will have to experiment. C4C is mostly starch so pick starches over GF grains for most of it. No known substitute for milk powder or xanthan gum although you can leave out he xanthan gum and use other thickeners in your actual recipe. Xanthan gum is convenient because it is a dry ingredient so goes into the mix easily. Good luck.
Hope you can use this recipe. It's in grams so you'll need a scale.
Cornstarch 275 grams
White rice flour 250 grams
Brown rice flour 200 grams
Milk Powder 175 grams
Oat flour or other GF flour of your choice 125 grams
Potato starch 125 grams
Xantan gum 69 grams or about 1/8th cup
Makes 9 2/3 cups (C4C comes in a 10 cup bag)
If you have other allergies you will have to experiment. C4C is mostly starch so pick starches over GF grains for most of it. No known substitute for milk powder or xanthan gum although you can leave out he xanthan gum and use other thickeners in your actual recipe. Xanthan gum is convenient because it is a dry ingredient so goes into the mix easily. Good luck.
alison
November 7, 2015
Has anyone successfully made this recipe gluten free? Thanks!
Dawna
November 8, 2015
Yes! I used gluten free flours! I've used all different kinds! It's wonderful!
Laura415
November 8, 2015
Absolutely! Use a basic GF flour mix or make your own and use it. Watch out for a lot of bean flours though. In my opinion they do flavor the cake with a slight bean flavor. Cakes in general can be easily made GF. Cake does not require the gluten that something like bread or pizza dough does. Cake is supposed to be tender.
hchambers86
October 27, 2015
Just have to say - this is so, so good, even without proper equipment/being too lazy to peel my pears. Made it for colleagues and they could not believe I didn't source it directly from the french bakery around the corner.
Deb W.
August 3, 2015
Jean, I over lined the bottom with 3 pears, it was too much in my opinion because the pears I bought were big and 2 was sufficient. Next I took Sarah's advice & used only the 7 oz. of almond paste. This time I really made sure that the butter & eggs were room temperature & not just cool. I did however use only 1 cup of sugar instead of the 1 & 1/3 cup & had to bake it for 70 minutes. All in all, it came out perfect & right at this moment I'm enjoying a nice (big) piece of it. So happy I didn't give up on this.
Jess
October 17, 2015
Thank you for your notes about your experiences with this cake, Deb! I'm going to make it soon, and it's helpful to hear about an attempt that didn't work out and another try that worked out so well.
Deb W.
August 3, 2015
Yes! I tried this again & it was a big success. I know what I did wrong the 1st time in my haste. This cake tastes so unbelievably good. It will be a favorite now. My hubby is not a cake fan but he took to this quick. Thanks for the recipe Sarah!
Jeannine D.
July 30, 2015
Deb, I know how disappointing this is. Did you process the almond paste sugar and the 1/4 cup flour? I almost missed that the first time I made it. I'm not sure if the extra almond past made the difference. Hopefully, Sarah can answer. I routinely check my oven temperature with an oven thermometer. Again! So sorry this happened, I have made it three times and it was wonderful. It usually takes min about 60 minutes
Deb W.
July 31, 2015
Yes I followed the recipe to the letter, but I did use 3 Bosc Pears & the additional 1 oz. of almond paste. I grind all with the low setting on the processor. When all was combined, the mix was very light & creamy. I'm not going to give up as I can almost taste this now but I just don't want to be wasting food or money over & over. So any suggestions would be appreciated.
Sarah J.
July 31, 2015
Hi Deb! Sorry for the disappointment. I wouldn't think that the food processor speed should make a difference—my food processor only has one setting anyway! I wouldn't add an extra ounce of almond paste however. I worry that this would contribute to the extra moisture in the cake.
Deb W.
July 31, 2015
Great thanks for help. I will make this again this weekend & will let you know how it turned out. I'm determined as I see in most of the comments this was a success so I must be doing something wrong. :)
Deb W.
July 30, 2015
I was super excited when I found this recipe. I followed this recipe to the letter with the exception that I used 8 oz. of almond paste instead of 7 oz. because it came 8 oz. I have a good food processor & oven. My home smelled like a bakery smelling of sweet almond. I kept it in the oven for about 70 minutes because it was jiggling a little in the middle so I added some time. However to my disappointment, when I thoroughly let the cake cool off & went to invert it so the pears would be on top, the middle oozed out onto my cake rack. I was devastated! Before I try & make this again I wanted to ask the following. Should I keep the speed on the processor on high all the time? Since you didn't say I kept it on low & did the pulse when required. Maybe that was my mistake but I'm a novice when it comes to baking so I need to know. And do you think adding the extra 1 oz. of almond paste made the difference?
Morgan
June 11, 2015
This cake is now in high demand for all special occasions in my family. When visiting relatives in very small towns I often can't find almond paste, so I have to make my own (blanching and peeling the almonds and everything). But it is so worth it. This cake turns out silky smooth and decadent, yet light, every single time.
saucy S.
April 24, 2015
Well, all went well till I had to pout the batter over the pears. I had more than a 1/3 left over. Any thoughts about what happened? Did I beat it too much and get too much air in it? Also, it started to brown almost immediately, so it was hard to tell when it was done.
Dawna
February 7, 2015
I have now made this twice and think it's heavenly! Big hit for dinner parties! Very European bakery! I've made it with almond paste and almond filling (it's what I had)-I actually like the almond filling best (happy accident) I used gluten free flour, no one knew. I have turned it pears side up and pears side down. Pears on the top is my fav: the pears stay pretty and the cake stays moist. Pears on the bottom got musher and cake drier. I crave this cake!
Fadi
March 20, 2015
When you say that you tried the pears side up and side down, are you referring to when you finally turn the cake upside down after baking or to where you place the pear while baking? Thanks.
Dawna
March 21, 2015
Pears are placed on the bottom before the batter goes on. But I like flipping it over (pears on the top) after its cooked and cooled! It looks pretty if I lay them in fanned out!
Avery
February 4, 2015
I made this cake and used a generous cup of sugar and only a 1/4 teaspoon of almond extract.
Even my dad (who is happy with just a jello pudding cup for desert) complimented the cake and when my mom discovered there was only one piece left, she bought some more almond paste and pears from the store so I could make it again. Just lovely!
Even my dad (who is happy with just a jello pudding cup for desert) complimented the cake and when my mom discovered there was only one piece left, she bought some more almond paste and pears from the store so I could make it again. Just lovely!
Ashley M.
December 5, 2014
After reading a few of the comments reduced the sugar to 1 cup and omitted the almond extract. This was a huge hit with the family! Hubby and the kiddos all requested seconds. Thank you for the wonderful and simple recipe.
AntoniaJames
November 30, 2014
Well, things didn't go quite as planned with this one . . . I grew up testing cakes for the most part by using an index finger to see if the cake springs back. This one did, after 60+ minutes - no jiggly center and a nice brown top. I didn't think much about it until the next morning, by which time the cake had fallen quite dramatically, but right in the middle. The cake was seriously uncooked in the center - I mean, gooey not-done.
I kept my wits about me and did the following. Realizing that the rest of the cake was salvageable, I first removed all the pears and set them aside (more about that later). I cut the cooked portions of the cake into strips and made a Devonshire pudding: https://food52.com/recipes/31847-devonshire-pudding It was delicious! I did not need all of the cake for that, so I froze the rest, to use in the future, most likely for another Devonshire pudding. I set aside a slice to use with the pears as follows: I made a topping for crisp, which I baked briefly on a cookie sheet in the oven; at the same time, I baked the slice of cake, broken into bits, to make toasted cake crumbs. I buttered a small gratin dish, sprinkled the cake crumbs on the bottom, added the pears from the cake and topped with the baked crisp topping. I popped it back in the oven for about 5 minutes. Topped with amontillado (sherry) dessert sauce https://food52.com/recipes/32024-amontillado-dessert-sauce All in all, a bit more work than if I'd been able to slice the cake and serve, but people enjoyed both options!
As for the cake itself, I agree with those who would dial back the almond extract. I used premium extract in both my homemade almond paste and the cake; it overwhelmed the other flavors, making it rather one-dimensional. Next time I'll use no almond extract, and will most likely add some nutmeg. ;o)
I kept my wits about me and did the following. Realizing that the rest of the cake was salvageable, I first removed all the pears and set them aside (more about that later). I cut the cooked portions of the cake into strips and made a Devonshire pudding: https://food52.com/recipes/31847-devonshire-pudding It was delicious! I did not need all of the cake for that, so I froze the rest, to use in the future, most likely for another Devonshire pudding. I set aside a slice to use with the pears as follows: I made a topping for crisp, which I baked briefly on a cookie sheet in the oven; at the same time, I baked the slice of cake, broken into bits, to make toasted cake crumbs. I buttered a small gratin dish, sprinkled the cake crumbs on the bottom, added the pears from the cake and topped with the baked crisp topping. I popped it back in the oven for about 5 minutes. Topped with amontillado (sherry) dessert sauce https://food52.com/recipes/32024-amontillado-dessert-sauce All in all, a bit more work than if I'd been able to slice the cake and serve, but people enjoyed both options!
As for the cake itself, I agree with those who would dial back the almond extract. I used premium extract in both my homemade almond paste and the cake; it overwhelmed the other flavors, making it rather one-dimensional. Next time I'll use no almond extract, and will most likely add some nutmeg. ;o)
Mary S.
November 2, 2014
Followed the recipe to a T and it was ok. Worth trying again but I'd skip the almond extract and reduce the sugar to 1 cup next time for my taste. Also found that using firm pears made it easier to cut into thin slices!
Pat E.
November 1, 2014
I wanted to make this without going to the store for almond paste so tried this one last night using an 8oz bag of slivered almonds ground up with the sugar, an egg white, an extra shot of almond extract and a tablespoon of coconut butter (because I happended to have some and it sounded like a good idea) I added the extra yolk from the egg white with the other six eggs and the result was excellent. I'll make this again but, as previously said, I think I will use even more fruit in the bottom. It has a classic, old fashion quality about it. My 92 year old ML kept saying she hadn't tasted a cake like this in years...so that was nice!
Laura415
November 2, 2014
So glad the homemade almond paste worked for you. My 96 y/o Grandma loved the cake too:))
PS I only had 6 eggs so used the white in the almond paste and used the leftover yolk as the 6th egg. This recipe can stand a bit of shaking up if you are short an egg or whatever.
PS I only had 6 eggs so used the white in the almond paste and used the leftover yolk as the 6th egg. This recipe can stand a bit of shaking up if you are short an egg or whatever.
Laura415
October 29, 2014
Just wanted to say I finally made this cake and it looked just like the one pictured. My food processor is small so I changed the method a bit and it still came out light and delicious. I made the recipe in a kitchen aid mixer like you might normally make a cake. Cream softened butter and sugar that you mixed with the flour and almond paste. (I made mine from almond meal, almond extract, egg white and powdered sugar) Then add the eggs one at a time until you achieve the light and fluffy batter. I also use home canned quince slices on the bottom of my cake since I had them. Everyone raved. Tasted great refrigerated the next day.
Lil
October 28, 2014
My 22 year old son and his friends LOVED this cake! I make something with almond paste about every 10 years. I like it, but I find the flavor a little overwhelming. So, I left out the almond flavoring. And I reduced the sugar to one cup since I find almond paste very sweet. And I am making it again right now! Something with almond paste for the second time in less than a week! Love this cake!
Anya
October 26, 2014
This cake looks lovely. Could I substitute almond butter in for the almond paste?
Laura415
October 27, 2014
That would not work well unless you were experienced in substitutions b/c almond butter has a lot of oil in it and is liquid which would possibly throw off the liquid to dry ratios as well as the fat ratios. It might work but be a very solid cake. If you don't have almond paste but keep almond flour or almond meal in your freezer (trader joe's has almond meal) put 1 cup almond meal, 1/2 cup powdered sugar (regular sugar will do but make it 1/4 Cup) 1 tsp almond extract and one egg white. Process mixture until it comes together. Then proceed. This amount made just about enough almond paste for the recipe.
Jeannine D.
October 24, 2014
This is a wonderful, moist, not too sweet cake. I should have used more pears, but I only had two. Again, make this cake, you won't be disappointed!
jeanne_marie
October 23, 2014
Made this last night for a dinner party turned costume planning session. Everyone made their way back into the kitchen to continue nibbling on this cake....big success! Perfect delicate crumb!
Few things I would do differently - More pears in bottom of cake pan, possibly another layer....
Also, I added some lemon zest and I would add more next time. A good tempter to the sweetness of almond paste. Thanks for a great recipe I will go back to?
Few things I would do differently - More pears in bottom of cake pan, possibly another layer....
Also, I added some lemon zest and I would add more next time. A good tempter to the sweetness of almond paste. Thanks for a great recipe I will go back to?
devendra
October 21, 2014
I'm would assume that this cake uses unsalted butter since it has a quite a bit included in the recipe, but most specify when that is called for. Anyone try with both salted and unsalted?
Jennifer
October 21, 2014
Unsalted. I don't keep salted in the house anymore. You can always add more:-)
Jennifer
October 20, 2014
What a wonderful cake! The flavor was very nostalgic for me. It reminded me of the filling for strudel I used to eat growing up. I agree with the reviewer who said that it is a very elegant cake. The cakes that I make tend to scew more towards dense chocolate. This was a wonderful change. I love to bake often but try not to eat everything that I make. I sent this cake, minus one slice, to work with my husband. It was a huge hit. I just received a text saying that requests for the recipe were pouring in. Thank you for the recipe!
Jennifer
October 20, 2014
Made this over the weekend and it is wonderful. Didn't have any almond paste, so I ground up almonds with the flour mixture and tripled the almond flavoring. For some reason I thought the count for eggs was ten, so that was what I used. The cake was moist like a pudding and really good.
Janet
October 20, 2014
I am currently gluten free and this recipe looks like it would be pretty easy to sub out cake flour with almond flour or maybe a combination of almond with another flour - do you have thoughts on this?
vivanat
October 20, 2014
I have made David Lebovitz's almond cake with Cup4Cup successfully. The recipe doesn't rely on the flour for structure, but I probably would not do all almond flour as a sub because of the protein/fat content.
Alexandra S.
October 19, 2014
This is one of the most delicious cakes I have ever made. The pears are such a nice complement to the almond flavor, and the whole thing is so elegant — I will be having this cake around throughout the holiday season. It is good at all times of day, breakfast, tea, dessert. Yum. Thanks, Sarah!
Shradha
October 19, 2014
Thank u laura.one more query,to make 7 oz of almond paste,what would be the quantity of the ingredients be which are needed to make the paste?dont want to go wrong.
Laura415
November 23, 2014
Sorry this comment didn't get to my email. Making the cake again today for a potluck:) Used 1 egg white, about 1 C almond meal, 1/4 C powdered sugar and a splash of almond extract. I didn't weigh it but it looked like about a cup to me which is plenty of almond paste for this cake. You can weigh that amount if you want to know if it's exactly 7 oz. It's a pretty forgiving recipe. Next time I'm going to add some chestnut paste to the recipe to see if it works for a chestnut flavored cake.
romanolikethecheese
October 19, 2014
Light, delectable, delicious! I added a few drops of orange extract. Highly recommend this cake for any occasion.
Windischgirl
October 18, 2014
Made this today for my sister-in-law's birthday. However, I had only half the amount of almond paste so made half the batter, but still used a 9 inch springform. She was delighted because she's going low carb. Batter just covered the pears, which made for a light dessert. I think full batter would have been too much, but I wanted a little more...maybe I will try three-quarters of a recipe next time. I also cut the almond extract to 1/4 tsp, since I think it can be overpowering. The flavors were lovely and the texture was creamy but not overly rich. Perfect!
oie L.
October 15, 2014
Is it possible to make this cake without the pears? If not, would I need to substitute another fruit, to keep up the moisture content?
Sarah J.
October 15, 2014
I think you can leave out the pears if you don't want them there. Apples would be nice in their place, or omit the fruit altogether.
Julie A.
October 15, 2014
How would you describe the texture of this cake - I'm looking to make a dessert that isn't too "heavy" or "dense" after a more substantial meal - totally intrigued by the recipe...it looks lovely and on the lighter side, perhaps?
Sarah J.
October 15, 2014
This is definitely a light cake. And it's very easily sliced into thin pieces!
Sarah J.
October 15, 2014
So I thought about it a bit more and I can give you a better answer: It's not that light (not like chiffon cake or angel food cake) -- it's more custardy. It tastes very light to eat though! It's like an airy pudding.
Julie A.
October 15, 2014
Thanks so much! With fine cake flour all those eggs, that's what I was imagining, but I wanted to be sure - can't wait to try it!!!
Shradha
October 15, 2014
We don't get almond paste here,could v omit or substitute it with something else,
Laura415
October 16, 2014
You can soak some almonds overnight (or use dry almonds ground up or almond flour) Grind up the soaked almonds, add sugar, honey or what ever type of sweetener you like. Grind them up in the food processor or blender. If you use dry almonds or almond flour you will need to add liquid to process them. I personally make a rough paste with soaked almonds, sugar, a little honey, almond extract, and sometimes a bit of cardamom. If you want it a creamy white, use blanched almonds or blanched almond flour. It also freezes very well. I keep some in my freezer for anytime i need it. Almond paste goes well on the bottom of a pie. It goes in cakes, in frostings, rolled up in bread dough for an almond swirl bread and more... great versatile ingredient. Worth making and having around if you cook.
Laura415
October 15, 2014
I may try this cake for a dinner party tomorrow. I will use some beautiful pears I canned over the summer. I will also use homemade almond paste and spelt flour, which is low protein like cake flour.
karahelena
October 14, 2014
Do you think it would be ok to make this cake a day before serving? If so, how would you recommend storing--covered in the fridge?
Sarah J.
October 14, 2014
I think it should be fine! Make it, let it cool completely, and then store it covered in the fridge (or wrapped in aluminum foil). You might want to let it come back to room temperature before eating (though it's also great cold).
karahelena
October 29, 2014
Thanks, Sarah! I made it a night before and left it out before serving, and it was fabulous! Everyone in my family loved it, and were still talking about it the next time I saw them. I sprinkled shaved almonds on top, which I think added a nice crunch.
BUT--one weird thing, it came out raised in the middle, so it kind of looked like a mountain. I didn't particularly mind, but just out of curiosity--any thoughts on what went wrong?
BUT--one weird thing, it came out raised in the middle, so it kind of looked like a mountain. I didn't particularly mind, but just out of curiosity--any thoughts on what went wrong?
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