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4.5 from 4 votes

Pear and Almond Cake

Accidentally gluten-free, oil-free, and dairy-free, but intentionally delicious.
Prep Time2 hrs
Cook Time1 hr
Total Time3 hrs
Course: Cake, Dairy Free, Dessert, Gluten Free
Cuisine: American, French
Servings: 14 slices
Author: Basil and Bubbly


  • 4 ripe but firm USA Pears
  • 1 ¾ cups plus 2 teaspoons granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 3 ¼ cups finely ground blanched almond meal
  • 8 large eggs
  • 1 ¼ teaspoons vanilla bean paste or vanilla extract
  • ½ teaspoon almond extract
  • 1 tablespoon honey
  • 1 tablespoon water
  • ½ cup sliced almonds


  • Preheat the oven to 350 degrees. Grease a 9 inch springform pan, and line the bottom of the pan with a circle of parchment.
  • Peel and core the pears.
  • Chop three of the pears roughly and cook in a covered saucepan over medium heat for 10 minutes with the lemon juice and 2 teaspoons of sugar.
  • Remove from the heat, and roughly mash the pears in to a puree. Let cool. You will want to end up with 2 cups of mashed pears to add to the cake.
  • Put the almond meal and 1 ¾ cups of sugar in a food processor and pulse 4 or 5 times for approximately 3 seconds per pulse.
  • Add the eggs, 1 teaspoon of the vanilla, and the cooked pears and puree the mixture. Pour into the prepared pan.
  • In a small saucepan, heat the honey, ¼ teaspoon vanilla, ½ teaspoon almond extract, and the water until the mixture bubbles.
  • Slice the last remaining pear into ¼" slices and add the slices to the hot honey mixture. Remove from the pan from the heat and toss gently to coat.
  • Sprinkle the sliced almonds over the top of the cake. Top with the sliced pears and spoon any remaining honey sauce over the top of the cake.
  • Bake for 1 hour or until the cake is browned and a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for about 30 minutes, then run the dull side of a knife around the sides of the pan to loosen the cake, remove the sides of the pan, and serve.