A wondrous dessert cake (best eaten warm) using firm, slightly under ripe pears and an almond butter cake. YUM! The recipe is available at


  • 300g unsalted butter, softened

  • 250g caster sugar

  • 4 medium eggs

  • 150g wholemeal self raising flour

  • 150g ground almonds

  • A good pinch of cinnamon - I used about 1 tsp

  • For the caramelized pears:

  • 6 pears (reasonably firm, but not rock hard)

  • 50g unsalted butter

  • 2 tbsp granulated sugar - I used dark brown sugar


  • 1.

    Preheat oven to 170°C/gas 3. Grease a 20cm-diameter springform cake tin and line the base with baking parchment.

  • 2.

    Peel, core and quarter the pears.

  • 3.

    Melt the 25g butter in a frying pan big enough to take all the pear pieces, over a medium high heat. When it’s bubbling, add the sugar and stir gently until it has dissolved into the butter. Add the pears and cook gently, turning once or twice, until they have softened and are starting to colour – 5-10 minutes. Set aside to cool.

  • 4.

    In a mixing bowl, beat the softened butter with the caster sugar until pale and fluffy. Beat in one egg at a time, adding a spoonful of the flour with each to stop the mix curdling.

  • 5.

    Combine the remaining flour, the ground almonds and the cinnamon, and fold into the mixture. Scrape into the prepared tin. Arrange the pears on top and pour on any buttery juices left in the pan.

  • 6.

    Bake for about 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean - it actually took around 1 hour 5 minutes, but keep checking after 50 minutes, every 5 minutes or so.

  • 7.

    Stand the cake in its tin on a wire rack to cool for about 5-10 minutes, use a spatula to run around the rim of the cake, then release the tin. Serve the cake warm with clotted cream or double King Island cream (nom nom nom)– or cold.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 731kj
  • Fat Total 47g
  • Saturated Fat 23g
  • Protein 9g
  • Carbohydrate 73g
  • Sugar 48g
  • Sodium 39mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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I watched Hugh in Winter Recipes from River Cottage last night, saw this recipe and just HAD to give it a try today especially as pears are at their peak around about end of April early May. The recipe on Channel 4 reduces the original recipe by half. I don't do halves. I went with Hugh's original quantities and it was SUBLIME! We had DESSERT before dinner because I wanted to try it while it was still warm.... it did NOT disappoint!

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Posted by Wendy487Report
Best cake ever. My children ask for this every time they come for dinner. (which is often). Have used apples as well. Yum yum