This Cake of pears and almonds will be our faithful companion these days: they love the mornings that come now before the festivities in which we get up and put the tree, prepare the gifts for the teachers of the school and write the letter to the Magi.

Not if it's going to happen to you anyway, but this year I'm more looking forward to Christmas than ever. I am very Christmasy, and this is days before the holidays I enjoy them almost as much as Christmas preparing little things and surprises and planning my menus.

So this cake of pears and almonds will be a perfect companion this days that remain before celebrating that this year is finally going away and that the most beautiful days of the year are already next door.


  • 3 large eggs at room temperature
  • 200 g brown sugar
  • 125 ml AOVE (extra virgin olive oil)
  • 75 g almond flour (I crushed the marcona almonds into a food processor)
  • 80g milk
  • zest of 1 lemon
  • 2 teaspoons lemon juice
  • 2 teaspoons of vanilla extract
  • 180g spelt or white wheat flour
  • 1 teaspoon and a half of baking powder
  • a pinch of salt
  • 2 pears
  • 60g laminated almonds
  • 1 tablespoon icing sugar to garnish


We preheat the oven to 180 degrees. Grease a 20 cm pan and put on the bottom of the pan with baking paper.

If it is not a detachable mold, then we will put a paper along the mold so that it excels on both sides and then be able to pull the paper and remove the cake.

In the bowl of an electric mixer beat the eggs at high speed until they have a uniform and sparkling color (1-2 minutes).

Stop the blender and add the sugar. Whisk again at high speed for 3 minutes until the mixture changes color. we lower what has been stuck on the edges of the bowl.

Gradually lower the oil and when integrated, add the almond flour, milk, lemon zest and beat at medium speed until well combined.

In a bowl mix the flour the yeast and salt. and gradually add to the big bowl at low speed.

When there are no flour strokes left, turn the mixture into the pan.

We cut a pear into two pieces in half. We remove the heart and every half in thin slices.

We form fans of 4 or 5 slices of pear, and place them on the dough putting one in the center and then 5 around

Cover with the filleted almonds the dough hollows that have been left uncovered with pear and bake about 50-55 minutes until when you prick the center with a toothpick, it comes out clean

Let cool in the pan for 15 minutes and then unmould. Let cool completely on a rack.

Cut a circle of baking paper about 16 cm, so that the paper does not cover the entire pear cake and free the almond-covered part. With the help of a strainer, we sprinkle the icing sugar over the edges of the Pear Cake and serve with caramel sauce.

Tips and Tricks

  • You can serve the pear cake with hot choclolate or just the cake accompanied by a glass of milk
  • Difficulty: easy
  • Preparation time 70 minutes
  • Servings: 10

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