Beurre Bosc Pear and Almond Butter Cake
Prep:  10 minutes
Cook:  1 hour 20 minutes
Serves:  8
Average: 3.5 (39 votes)
Difficulty:
Cuisine:
Saved:
Australian
124
Recipe by: Australian Pears
The rich batter of this mix swallows up the pears as it cooks, resulting in a crumbly, buttery cake that is full of vibrant sweet fruit.
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Beurre Bosc Pear and Almond Butter Cake
Ingredients:
Pears
Cake
Method:
Pears
  1. In a large non-stick frying pan add the butter and sugar and melt over a high heat
  2. Add the pears and brandy and toss to coat, reduce the heat and cook for 15-20 minutes or until the pears start to give off some juice and are just tender, set aside
  3. Pre-heat the oven to 170°C fan-forced or 190°C conventional. Grease and line a 24cm spring-form cake tin
Cake
  1. In a mixer with a paddle beater add the butter and caster sugar and beat until light and silky
  2. Add the eggs and mix until combined, then add the flour, ground almonds, bran and vanilla extract and mix until a smooth batter
  3. Pour the batter into the prepared tin, lay the pear halves over the top, reserving the juices to drizzle over the cooked cake. Scatter over the flaked almonds and bake for 60 minutes or until golden
  4. Leave the cake to cool slightly before unmoulding. Serve warm with the pear juices drizzled over the top and with cream on the side
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