Gluten free pear & almond cake

Gluten Free Recipe: Pear & Almond Cake

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Subtle, sweet pear and unctuous almond make this gluten free cake moist, luxurious and incredibly more-ish (Don’t say you weren’t warned…)

It’s a funny thing, having a food blog.  People assume that you’re suddenly an expert in all things cooking and baking.  

Gluten Free Pear & Almond Cake

Pssst! I’ve got a little secret for you… I’m really not! Don’t get me wrong, I love to cook and to tinker in the kitchen, trying this and that. Generally, I’m pretty happy with the results…when I’m cooking. Baking is, and always has been, a bit hit and miss.  Sure, I can follow a recipe, but the whole science behind it is a bit hazy.

For further proof of this, take a look at one of my first ever posts last year!

Gluten Free Pear & Almond Cake

‘Come on Colette, what do I want, your autobiography?? Make with the recipe already!’

Wow – a bit grumpy today?  I guess you definitely need some of this cake then.  The point that I was TRYING to make, before you got all impatient, was that making this gluten free cake barely qualifies as baking. It’s really just dumping a load of ingredients in a bowl, mixing them up and shoving them in the oven.

Gluten Free Pear & Almond Cake

The results are a bit of a miracle.  I claim no (or very little) responsibility.  The recipe is inspired by one of Nigella’s (Apple & Almond Cake) and is unbelievably moist and buttery (especially considering the complete lack of butter in the recipe…)

No raising agents make it a dense cake, but it doesn’t feel too heavy, and a big slice can be gobbled down with no effort at all (quite un-befitting of the delicate tea service you see pictured above I’m afraid).

Pear & Almond Cake
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  1. 3 pears
  2. 2 tbs sugar
  3. 1 tbs lemon juice
  4. 8 eggs
  5. 325 g ground almonds
  6. 275 g caster sugar
  7. 1 tbs lemon juice
  8. 1 tbs ground cinnamon
  1. Peel, core and roughly chop the pears
  2. Put them in a pan with the sugar and lemon juice, and bring to a simmer
  3. Cover and simmer for 10 minutes
  4. Leave to cool
  5. Pre-heat the oven to 180 C and grease a 10 inch, loose bottomed cake tin, and line with grease proof paper
  6. Use a food processor to blitz the pears with the eggs, almonds, sugar, cinnamon and lemon juice
  7. Pour into your tin
  8. Bake for 45 minutes, until golden brown.
  1. The cake in the picture is decorated with edible flowers - fun, if you want to make pretty for guests but certainly not needed for the taste!
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 Enjoyed this recipe? Then I’d be ever so pleased if you’d share it with your chums! 🙂

Colette Broomhead

I am a mum of 2 boys and I live in Nottingham. When I'm not cooking, I run my own business as a business coach. My passions are my boys, gaming and of course, all things food and drink!

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