Pear & Almond Cake with Zesty Whipped Cream
Moist almond cake studded with sweet, tender pears, served with a cloud of zesty whipped cream for an elegant balance of richness and freshness.
Kcal 457 · Prot 11 · Carbs 33 · Fat 33
Family Friendly
60 min
Moist almond cake studded with sweet, tender pears, served with a cloud of zesty whipped cream for an elegant balance of richness and freshness.
Kcal 457 · Prot 11 · Carbs 33 · Fat 33
Family Friendly
Ingredients
Cake
Pear
1 Piece
Lemon
1 Piece
Butter
4*
100 Grams
Caster sugar
150 Grams
Organic Eggs
5*
3 Pieces
Vanilla essence
5 ML
Almond flour
2*
240 Grams
Baking powder
8 Grams
Almond flakes
1*2*
30 Grams
To serve
Icing sugar
25 Grams
Whipping cream
4*
100 ML
Allergens
*4 Milk, *5 Eggs, *2 Tree Nuts, *1 Peanuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1911 / 457 |
| Fats (g) | 33.4 |
| of which saturated (g) | 11.7 |
| Carbohydrates (g) | 33 |
| of which sugars (g) | 25.9 |
| Fibers (g) | 4.3 |
| Proteins (g) | 10.5 |
| Salt (g) | 0.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat the oven to 180°C/160°C fan.
- Peel the pear and cut into thin slices.
- Use a grater or microplane to zest the lemon, taking care not to cut the white pith.
- Grease and line a 22cm round baking tin.
2 Mix wet ingredients
- In a large bowl, melt the butter in the microwave or over a double boiler on the stove.
- Once melted, add the caster sugar, eggs and vanilla essence.
- Use an electric beater to beat the mixture for 2-3 min until pale in colour and lighter in texture.
3 Add dry ingredients
- Gently fold in the almond flour, baking powder, a pinch of salt and half the lemon zest (reserving the rest for the topping), until a smooth, thick batter forms.
4 Bake
- Pour the batter into the prepared baking tin and spread evenly.
- Arrange the sliced pears over the top in a fan or overlapping pattern, lightly pressing them into the batter.
- Scatter the flaked almonds over the pears.
- Bake for 45-50 min until a toothpick in the centre comes out clean.
- Allow the cake to cool in the cake pan slightly before removing.
5 Mix topping
- Reserve 1 Tbsp icing sugar for dusting.
- When ready to serve, in a large bowl, whip the cream and remaining icing sugar for 3-4 min until soft peaks form.
- Add the reserved lemon zest and stir through.
- Keep cold until ready to serve.
6 Serve
- Remove the cake from the baking tin.
- Use a small sieve to generously dust with the reserved 1 Tbsp icing sugar.
- Serve the Pear and Almond Cake with a dollop of zesty whipped cream.
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