Italian Pear and Almond Cake
a perfectly sweet olive oil and almond cake filled with pears
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Italian desserts are incredible – they’re always super flavorful and never overly sweet. It’s all about balance. I like to think this also makes them totally acceptable to eat for breakfast, and I generally do. This Italian pear and almond cake is no exception. We were eating it for breakfast, then again for dessert, and maybe as a snack throughout the day too.
The bulk of this cake’s sweetness comes from the pears themselves. I was initially surprised by the almost bitter taste of the batter before baking, but once those pears cook into the cake, everything melds together perfectly. You get a totally balanced cake that isn’t overpoweringly sweet. Plus, the pears lend a fantastic texture to the cake. A cooked pear is incredibly decadent for what is essentially just heated fruit.
Almond flour forms the foundation of this cake, with a touch of all-purpose flour added to provide structure and absorb moisture from the pears as they cook. This combination binds everything together while the almond flour contributes a delightful texture. Some original recipes I looked at called for “ground almonds,” but I had trouble finding them. So, to make this recipe a little more accessible, I opted for almond flour, which is readily available in most stores. If you can find ground almonds, feel free to use those instead – they’ll give the cake an even more textured crumb.
Like many recipes on this site, this cake is versatile and can serve as a base for lots of variations. Feel free to swap in other fruits you enjoy, such as apples, plums, cherries, or peaches. Just stick to fruits with a similar water content to pears. Now, let’s get to the the recipe…
Special Equipment
This recipe uses an 8" springform pan, but a pie dish also works perfectly.
Ingredients
375 g pears about 4 pears, peeled and chopped (roughly 2.5 cups)
2 eggs
100 g sugar 1/2 cup, white granulated
1/2 tsp almond extract optional
1 tsp vanilla extract
3 oz olive oil 3/8 cup (90ml)
125 g almond flour 1 1/4 cups
60 g all-purpose flour 3/8 cup
1/2 tsp baking powder
1 pinch salt
50 g shaved almonds 1/2 cup
powdered sugar for finishing
Instructions
Set your oven to 375°F (190°C). Grease a springform pan with butter and line the bottom with parchment paper (optional, but helpful).
Peel and chop the pears into bite-sized chunks, yielding around 2.5 cups (375 grams). Set aside.
In a large bowl, beat the eggs and sugar together until pale and fluffy. Add the almond extract (if using), vanilla extract, and olive oil, then beat again until well combined.
In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and a pinch of salt.
Gently fold the flour mixture into the wet ingredients until just combined.
Carefully fold in the chopped pears, making sure they are evenly distributed throughout the batter.
Pour the batter into the prepared springform pan. Smooth the top, and sprinkle the shaved almonds evenly over the surface.
Place the cake in the preheated oven and bake for about 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly in the pan before removing. Finish with a dusting of powdered sugar.
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Yuuum definitely I’ll try it 🤩. Could I use apple instead of pears?