This flourless Pear and Almond Cake is light, fluffy and full of flavour. Naturally gluten-free, it’s a cosy dessert or afternoon-tea cake for autumn and winter.
Why we love this recipe
Looking for a satisfying gluten-free pear dessert or a light cake for Passover? This almond and pear cake delivers both. Pears bake beautifully in a tender batter and become melt-in-your-mouth soft, while almond meal gives the crumb a delicate, moist texture.
The pairing of pear and almond is timeless — the cake’s simple almond base is versatile and pairs as well with pears as it does with other fruits such as apples, oranges or raspberries. A scattering of flaked almonds on top adds a pleasant crunch and makes this cake a comforting treat for chilly days.
Cake Ingredients
The cake is flourless and relies on almond meal as its main dry ingredient. Essential elements include eggs (with whipped egg whites for lift), sugar, a neutral oil and cream for richness, and pears as the fruit component.
To make this recipe you will need: (quantities appear in the recipe card below)
- Pears: choose a baking-friendly variety (see FAQs).
- Eggs: whites whipped to stiff peaks provide the cake’s structure and light crumb.
- Sugar: caster or fine granulated sugar works well.
- Vanilla extract: optional, to boost flavor.
- Neutral oil: canola or another neutral-flavoured oil.
- Heavy/thickened cream: adds moisture and richness.
- Almond meal: store-bought or homemade; coarseness affects texture.
- Salt: a pinch of fine table salt.
- Flaked or sliced almonds (optional) for topping.
Optional: almond extract for extra almond aroma, or warm spices such as cinnamon, cardamom or ginger for a spiced variation.
Ingredient Substitution
This cake is naturally gluten-free and can be adapted to be dairy-free. A few suitable substitutions:
- Pears: fresh pears work best, but canned pears may be used in a pinch.
- Vanilla: vanilla paste or omitting it are both fine.
- Neutral oil: any neutral oil or melted unsalted butter can be used (but butter may shorten shelf life).
- Cream: swap for a plant-based cream (soy, oat or other neutral-tasting alternatives).
- Almond meal: almond flour is an acceptable substitute; if making your own, dry the ground almonds briefly in the oven to avoid excess moisture.
How to make Almond and Pear Cake
The method has four main steps: prepare the pears, whisk the wet ingredients with the yolks, add the dry ingredients, then fold in whipped egg whites for lift. Keep the folding gentle so you don’t deflate the whites.
- Prepare the pears: peel, core and slice each pear into segments (about 8 slices per pear). Set aside.
- Separate the eggs: place the whites in a clean bowl for whipping and the yolks in another bowl.
- Whisk yolks and sugar: whisk the egg yolks with caster sugar until pale and slightly aerated, about a minute.
- Add wet ingredients: mix in vanilla, oil and cream until combined.
- Add almond meal: stir in the almond meal until evenly incorporated — the batter will thicken.
- Whip egg whites: add a pinch of salt and whip the whites to stiff peaks (about 5 minutes on medium-high).
- Fold whites into batter: gently fold a quarter to a third of the whipped whites into the yolk-almond mixture to loosen it, then fold in the remaining whites in two or three additions until no large streaks remain. Avoid overmixing.
- Assemble: pour the batter into a greased and lined 9-inch (22 cm) springform pan. Arrange the pear slices on top, sliced side down, in any pattern you prefer. Sprinkle flaked almonds if using.
- Bake: bake at 160°C (325°F) for 40–50 minutes, until golden and a skewer inserted into the center comes out clean. Cool completely in the pan before removing.
Recipe FAQs
Use pears that are slightly soft but not overripe so they hold their shape during baking. Recommended varieties include Bosc (used here), Bartlett/Williams, Anjou and Concorde. Avoid overly ripe pears that may disintegrate when baked.
Poaching is optional. Fresh pears work perfectly in this cake, but poaching adds flavour and spice if you want a more aromatic result. A lightly spiced syrup or red-wine poached pears would be delicious.
The cake is lovely on its own or served with whipped cream, vanilla ice cream, stewed pears or a simple pear compote.
Tips for Success
- Be gentle when folding in whipped egg whites — they provide the cake’s lift and light texture.
- Experiment with almond flour versus coarser almond meal for texture differences; both blanched and unblanched almond meal work.
- Let the cake cool fully before removing it from the pan. It’s delicate when hot and can break if handled too soon.
Storing & Freezing a Flourless Cake
Storage: Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 2 additional days — gently reheat slices to restore moisture.
Freezing: Freezing is not recommended because the cake is delicate and the texture will degrade; thawed pears can release moisture and make the cake soggy.
More Pear Desserts
- Apple and Pear Crumble
- Fresh Pear Pie
- Pear Crumble Cake
- Chocolate and Pear Cake
- Pear Tarte Tatin
- 25 Delicious Pear Dessert Recipes
- Puff Pastry Pear Tartlets
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Recipe
Almond and Pear Cake
Ingredients
- 2 large Pears
- 3 large Eggs, at room temperature
- 60 g Caster Sugar
- 1 teaspoon Vanilla Extract
- 90 ml Canola or neutral oil
- 90 ml Heavy / Thickened Cream (or dairy-free alternative)
- 200 g Almond Meal or Almond Flour
- Pinch of Salt
- Flaked Almonds, to taste (optional)
Instructions
- Preheat oven to 160°C (325°F). Grease a 9-inch (22 cm) springform pan and line the bottom with baking paper.
- Peel, core and slice each pear into 8 segments. Set aside.
- Separate eggs. Place the whites in a clean bowl for whipping and the yolks in another bowl.
- Add caster sugar to the yolks and whisk about 1 minute until the mixture lightens and becomes slightly bubbly.
- Whisk in vanilla, oil and cream until combined.
- Stir in almond meal until fully incorporated; the batter will thicken.
- Add a pinch of salt to the egg whites and whip to stiff peaks (≈5 minutes on medium-high).
- Gently fold one-quarter to one-third of the whipped whites into the batter to loosen it, then fold in the remaining whites in 2–3 additions until homogenous. Avoid overmixing.
- Pour batter into the prepared pan and arrange pear slices on top. Sprinkle with flaked almonds if desired.
- Bake for 40–50 minutes, until golden and a skewer comes out clean. Cool completely in the pan before removing. Optionally dust with icing sugar before serving.
Notes
- Use a stand mixer or a hand mixer (large bowl) to whip the egg whites.
- After adding almond meal the batter becomes thicker — this is normal.
- When folding the whites, keep folding gently until no large streaks remain; small streaks are fine.
Nutrition (per serving)
Calories: 283 kcal | Carbs: 15 g | Protein: 6 g | Fat: 24 g | Saturated Fat: 4 g | Cholesterol: 61 mg | Sodium: 26 mg | Fiber: 3 g | Sugar: 9 g