Serves 8

180g unsalted butter, softened at room temperature

100g caster sugar

80g soft brown sugar

Seeds from 1/2 vanilla pod, or 1tsp vanilla essence

4 medium eggs, at room temperature

1 pear, cored and grated (I didn’t bother peeling it, but you can if you want to)

50g ground almonds

180g self-raising flour

1tsp baking powder

Icing sugar, to dust (optional)

1 Heat the oven to gas mark 4 (180ºC). Lightly grease a 20cm (8in) cake tin and line the base with baking paper.

2 Put the softened butter, caster and soft brown sugar, and vanilla seeds into a large mixing bowl, and beat with a handheld electric mixer until pale and creamy. Add the eggs, one by one, and beat until well combined and smooth.

3 Add the grated pear and ground almonds, and gently mix in with a wooden spoon.

4 Sift in the flour and baking powder, and fold it in, making sure everything is well combined.

5 Scrape the batter into the cake tin and bake for about 45-50 minutes. Cool in the tin for about 10 minutes, then turn it out onto a rack to cool completely. Dust a little icing sugar over the top before serving, if you like.

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One Response to “RECIPE pear, almond and vanilla cake”

  1. Zoe Says:

    Just tasted a piece of this cake as lucky me I sit next to the chef extraordinaire and so I had a thin slice with a cup of camomile tea – great combination.

    I am going home to bake this cake!

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