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–+ servings

French Almond Cake with Vanilla Poached Pears

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wedges
Prep 14 minutes
Cook 1 hour
Resting Time 1 day
Total 1 day 1 hour 14 minutes
A French almond cake with vanilla-poached pears standing upright in the batter. Golden on top, tender almond crumb inside, and a pear half in every slice.
Servings 8 wedges
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Ingredients

For the poached pears
  • 4 small firm pears we used Conference pears
  • 3 cups water 750 ml
  • ¾ cup granulated sugar 150 g
  • 1 vanilla bean
  • 1 tablespoon lemon juice
  • For the almond cake
  • ¾ cup unsalted butter room temperature 175 g (1½ sticks)
  • ¾ cup fine granulated sugar 150 g
  • 3 large eggs room temperature
  • 1¾ cups almond flour 175 g
  • ¾ cup plus 1 tablespoon all-purpose flour 100 g
  • 2 teaspoons baking powder 8 g
  • ¼ cup full-fat Greek yogurt 50 g
  • 1 teaspoon vanilla extract
  • finely grated zest of ½ organic lemon
  • 1 pinch salt
To finish
  • powdered sugar for dusting

Method

  1. Poach the pears
  2. Peel the pears, cut them in half lengthwise and scoop out the cores with a small spoon.
  3. In a saucepan, combine the water, sugar, lemon juice and the vanilla bean (split lengthwise, seeds scraped in). Bring to a gentle simmer, stirring until the sugar dissolves.
  4. Add the pear halves and poach gently for 15 to 20 minutes, until just tender but still firm enough to hold their shape.
  5. Lift out the pears with a slotted spoon, drain them cut side down on paper towels and let them cool. Keep the syrup.
  6. Make the cake
  7. Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
  8. In a large bowl, beat the butter and sugar for 3 to 4 minutes, until pale and fluffy. Add the eggs one at a time, beating well after each.
  9. Stir in the yogurt, vanilla extract and lemon zest.
  10. In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder and salt. Fold into the butter mixture until just combined.
  11. Spread the batter in the pan and smooth the top.
  12. Gently press the pear halves into the batter, standing them upright in a ring, evenly spaced, so each slice will get one half. The tops of the pears should stand above the batter.
  13. Bake and rest
  14. Bake for 45 to 50 minutes, until the cake is golden brown and a skewer inserted into the cake (not the pear) comes out clean. If the top browns too quickly, cover it loosely with foil.
  15. Let the cake cool in the pan for 15 minutes, then release the springform and cool completely on a wire rack.
  16. Cover the cake and let it rest overnight. The almond flavor is even better the next day.
  17. Take the cake out of the fridge about 30 minutes before serving. Dust with powdered sugar and serve with whipped cream.
  18. Simmer the leftover syrup until it thickens slightly and serve a small spoonful alongside.

Notes

Which pears should I use? Choose small, firm pears, such as Conference pears. Large pears take up too much room in the cake and can make the batter too wet.
Why poach the pears first? Briefly poaching the pears in vanilla syrup gives them extra flavor and softens them evenly. They finish cooking in the oven.
What do I do with the leftover vanilla syrup? Simmer it until it thickens slightly, and serve a small spoonful with the cake. Don't pour it over the whole cake, because it will soften the crust.
How do I store the cake? Store it covered in the fridge for up to 2 to 3 days. Take it out about 30 minutes before serving so the butter in the cake softens again.
Make it ahead: let the cake cool completely and rest overnight. The almond flavor is even better the next day.

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