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Pear-Almond Cake

David Scott Allen, Cocoa & Lavender
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Ingredients
  

  • 8 tablespoons melted unsalted butter
  • 4 large eggs beaten until lightly foamy
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 3/4 cups almond flour
  • 3/4 cup sugar plus 1 tablespoon
  • 1/2 teaspoon baking powder
  • 2 large firm-ripe pears peeled, cored, cut in 1/2-inch wedges
  • 1/4 cup sliced almonds
  • confectioners sugar for dusting

Instructions
 

  • Heat oven to 350°F. Generously butter and flour a 9-inch springform pan.
  • Melt the butter; let cool slightly. Whisk together the eggs, melted butter, and extracts. In a separate bowl, whisk together almond flour, sugar, and baking powder. Whisk the dry ingredients onto the wet ingredients, then pour batter into the prepared pan distributing evenly. Arrange pear slices over the top in a pinwheel pattern around the perimeter with extra pieces in the middle. Sprinkle the remaining 1 tablespoon granulated sugar over pears, then top with the sliced almonds.
  • Bake for 1 hour, covering after 40 minutes; Remove from the oven, take off the covering (it should be a beautiful golden-brown), and cool on a rack until you can handle the pan. Remove the sides of the springform pan using a thin spatula to help release the cake, then let cool completely on the cake pan base.
  • Using a large offset spatula, release the cake from the springform base and slide it onto a platter. Lightly dust the cake with confectioners sugar.

Notes

Serves 8.
Adapted from the recipe by David Tanis.