A wonderful cake with aromatic almonds, soft pears and beautiful chocolate.
Almond cake with pears and chocolate
10 servings
2 pears, pealed and cut into small dices
1/2 lemon, juice of
3 tbsp vanilla sugar (homemade)
125 g almond flour (or extremely finely chopped almonds)
125 g sugar
3 eggs
70 g plain flour
115 g butter, melted to beurre noisette
2 handfulds of almonds, roughly chopped
50 g dark chocolate, Caraïbe 66% from Valrhona, chopped
For the pear filling: In a small casserolle add the dices of pear, vanilla sugar and lemon juice and let it all simmer until the pears start to get a transparent look. Strain them through a sieve. Keep the pear syrup! Prepare the batter by heating the almond flour, sugar and eggs slightly over a bain-marie (water-bath). Remove from the heat and add the flour and butter. Mix to combine. Pour the batter into a round cake tin (22 cm) lined with parchment paper. Put the pears, chocolate and almonds on top. Bake the cake at 180 degrees Celsius for about 25-30 minutes. In the meanwhile, reduce the pear syrup and add it on the baked cake. Serve the cake warm or chilled with whipped cream or vanilla ice cream.
