Perfect pear and almond cake

This is the perfect recipe! It’s straightforward, looks wonderful and tastes incredible. It’s a great dish to serve family and friends and is well-matched with a cup of tea or coffee. Another thing that makes this recipe so good is that it’s super versatile — you can use whatever fruit is in season, so blueberries, strawberries, raspberries and even apricots or peaches can work a treat!

Serves 6-8

Ingredients

• 90g butter, softened
• 1/2 cup brown sugar
• 2 eggs
• 1 cup almond meal
• 1/4 cup plain flour
• 1/4 tsp baking powder
• 2 tsp finely grated lemon rind
• 2 pears, peeled, cored and quartered (I used Packham pears)
• 1/2 cup brown sugar (extra)
• Raw sugar for sprinkling
• Thick double cream to serve

Method

1. Preheat oven to 160C. Place butter and sugar in the bowl of a food processor and process until just combined. Add eggs, almond meal, flour, baking powder and lemon rind and process until just combined.
2. Spoon mixture into a lightly greased 9.5cm x 33cm loose-bottom fluted tart tin.
3. Place pears and extra brown sugar in a bowl and toss to coat. Press pears into tart mixture and bake for 35–40 minutes or until cooked when tested with a skewer.
4. Sprinkle with raw sugar and allow to cool in the tin. Serve with double cream.