Pear and walnut cake
Monday, 18th December 2017 by Chen

A versatile cake that accommodates all seasons. It's also good made with plums and would work with apple too.


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


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.