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- 180 g of butter
- 2/3 cup brown sugar
- 2 large pears peeled in quarters
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon of ground ginger
- 1 teaspoon ground nutmeg
- 3/4 cup almond flour
- 1 cup of yeast flour
- 1/3 cup milk
Preheat oven to 180 ° C and grease and line 23 cm cake pan.
Melt 60 g of the butter in a saucepan and add the brown sugar.
Stir over low heat until well combined.
Pour into the base of the baking dish.
Arrange the pears, curved down, fan-shaped around the tin.
Butter cream and sugar, then add the rest of the ingredients.
Mix until combined.
Pour the mixture over the pears and bake for 50-60 minutes.
Let stand for 10 minutes before leaving.
Serve with whipped cream.
This cake can be baked the day before it's needed, but I'd leave it in the can until it's ready to serve. I made a caramel sauce in case the cake was a little dry but it wasn't.