Pear-Almond Cake
Ingredients
- 8 tablespoons/113 grams melted unsalted butter, plus more for the pan
- 4 large eggs, beaten until lightly foamy
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 2/3 cups/180 grams almond flour
- 1 cup/200 grams granulated sugar, plus about 2 tablespoons more for sprinkling
- 1/4 teaspoon kosher salt (such as Diamond Crystal)
- 1/2 teaspoon baking powder
- 2 large firm-ripe pears, peeled, in ¼-inch slices
- 1/4 cup/25 grams sliced almonds
- Powdered sugar, for dusting
Directions
Heat oven to 375 degrees. Generously butter a 9-inch springform cake pan.
In a mixing bowl, whisk together eggs, melted butter, vanilla extract and almond extract. In a separate bowl, whisk together almond flour, granulated sugar, salt and baking powder. Combine both mixtures, beating briefly, until smooth.
Pour batter into the prepared pan and smooth with a spatula. Arrange pear slices over the top in a random pattern. Sprinkle about 2 tablespoons granulated sugar over pears, then scatter sliced almonds lightly over the surface. Place the dish on a baking sheet.
Bake for about 1 hour, or until nicely browned on top and an inserted cake tester emerges clean. Cool until you can handle the pan. Remove springform, using a butter knife to help release the cake, and let cool completely. (The cake will taste better after several hours and up to 1 day.)
Dust cake very lightly with powdered sugar. Cut wedges and serve directly from the base of the springform (or straight from the pie pan).
Source: https://cooking.nytimes.com/recipes/1026571-pear-almond-cake?smid=ck-recipe-iOS-share&cgs=c