Pear, Almond and Semolina Cake Recipe

Name: Pear, Almond and Semolina Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 small ripe, juicy pears; 3/4 cup margarine or softened butter; 2/3 cup soft light brown sugar, any lumps squashed; 1 cup self-raising flour (or all purpose flour + 1/2 tsp baking powder); 1 cup semolina; 1/2 tsp baking soda; 3 large eggs; 1 tsp almond essence; 1/2 cup flaked almonds; 1 squeeze of lemon juice

Servings: persons

1
Heat oven to 180 C.
2
Grease and line a 9*9 inch square cake tin with baking paper
3
Peel, quarter, core and place pears into a bowl half filled with water with a squeeze of lemon juice in it.
4
Beat together the margarine and sugar, until the graininess of the sugar is gone.
5
Beat in eggs one at a time
6
Mix in flour, baking soda and semolina
7
Drain and dry the pears.
8
Mix in the almond essence and the pears
9
Scrape all the batter into the cake pan and spread it out to the edges and flatten it out as best you can.
10
Sprinkle over the flaked almonds
11
Bake for 30-35 minutes
12
Allow to cool in the tin for five minutes at least.
13
Can be eaten warm or cold.

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 small ripe, juicy pears, 3/4 cup margarine or softened butter, 2/3 cup soft light brown sugar, any lumps squashed, 1 cup self-raising flour (or all purpose flour + 1/2 tsp baking powder), and more.

Yes, Pear, Almond and Semolina Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pear, Almond and Semolina Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions