Sliced Almond & Pear Cake Recipe

Name: Sliced Almond & Pear Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 grams Sliced almonds; 200 grams Pear compote (https://cookpad.com/en/recipe/1272146); 1 tbsp Granulated sugar; 1 Whipped cream (without sugar); 1 dash Mint leaves; 50 grams Unsalted butter; 1/2 tbsp Milk; 1 Egg; 1 dash Vanilla oil (a small amount); 50 grams Granulated sugar; 65 grams Cake flour; 15 grams Corn starch; 1 tsp Baking powder; 40 grams Sliced almond

Servings: persons

20 grams Sliced almonds
200 grams Pear compote (https://cookpad.com/en/recipe/1272146)
1 tbsp Granulated sugar
1 Whipped cream (without sugar)
1 dash Mint leaves
50 grams Unsalted butter
1/2 tbsp Milk
1 Egg
1 dash Vanilla oil (a small amount)
50 grams Granulated sugar
65 grams Cake flour
15 grams Corn starch
1 tsp Baking powder
40 grams Sliced almond

1
Bring the egg to room temperature.
2
Melt the ingredients marked with over a bain-marie.
3
Sift the ingredients together.
4
Line the cake tin with baking parchment.
5
Drain, pat dry and slice the pear compote.
6
You can use tinned ones.
7
Pre-heat the oven to 170C.
8
Break the egg into a bowl, placed over a bain-marie.
9
Whisk the egg with your hand mixer and add the sugar in two batches.
10
Remove the bowl from the bain-marie after the egg mixture is warm to the touch.
11
Continue to beat until pale in colour and add vanilla oil.
12
Change to a spatula and add the ingredients in two batches, mixing after each addition.
13
Add the sliced almond just before the mixture is well combined and fold gently.
14
Pour the melted butter and milk from 1 onto your spatula and distribute into the mixture evenly.
15
Fold in until the mixture is glossy.
16
Pour the batter into the prepared tin from 1 and flatten the surface.
17
Arrange the pear prepared in 2 evenly.
18
Scatter the sliced almond (for decoration) evenly over the cake and sprinkle with granulated sugar (for a better finish).
19
Bake in the preheated oven for 40 to 45 minutes until the surface is golden brown.
20
After cooling slightly, remove the cake from the tin.
21
Serve the cake with loosely whipped cream without sugar to your taste.

509

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 20 grams Sliced almonds, 200 grams Pear compote (https://cookpad.com/en/recipe/1272146), 1 tbsp Granulated sugar, 1 Whipped cream (without sugar), and more.

Yes, Sliced Almond & Pear 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!

Sliced Almond & Pear Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions