A versatile cake that accommodates all seasons. It's also good made with plums and would work with apple too.
Set the oven at 175C/gas mark 4. Line the base of a large cake tin with baking paper.
Beat the butter and sugar until the mixture is pale and fluffy.
Beat the eggs lightly, then add them a bit at a time to the butter and sugar.
Sift the four and baking powder together and fold them into the mixture then fold in the ground almonds and the chopped walnuts.
Put the mixture into the cake tin. Roughly scatter the pear pieces on top (they'll sink in as the cake cooks).
Bake for 40 minutes, then test with a skewer. If it comes out clean, the cake is ready. Remove from the oven and leave to cool in the tin for 10 minutes or so.
It's at its best when eaten still warm - with a dollop of ice-cream if you like.
150g butter
150g caster sugar
2 pears, cored (if necessary) and chopped (leaving the skin on is fine)
3 large eggs
75g plain flour
1 tsp baking powder
100g ground almonds
50g shelled walnuts, chopped or broken up a bit