Everyone loves this cake. It’s a spin on the traditional (scrumptious) French pear pie (“tarte amandine”).

I usually prepare a huuuge dish (40×30 cm), to have leftovers.
For 4 to 6 people, here are the ingredients for a 20cm square dish (8 inches).

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If you’re a beginner, you can still make this recipe, especially if you own a stand mixer. Check detailed pictures after the recipe card!

Looking for a nut-free cake instead? Try the lemon cake! It’s so good that nobody will guess it’s grain-free.

Pear cake – even better than traditional pear pie.

15' hands-on and a handful of simple ingredients. And the result will make you feel like the new French Pastry Chef 🙂

Prep Time15

Cook Time30

Course: Dessert

Cuisine: French

Servings: 6

200 g almond flour
140 g butter (vegan or regular), at room temperature (or 70g butter and 70g olive oil)
4 eggs (large)
125 g honey
1 tbsp vanilla extract
4-5 pears, ripe
1 handful sliced almonds (for decoration)

Whisk together eggs, butter, vanilla and honey, on high speed, until homogeneous.
Add almond flour and whisk again on high speed. Dough should be very smooth and fluffy.
Put aside.
Peel and cut each pear in quarters. Put them on their thinner side in the baking pan (see picture). You want to put as many as possible.
When the baking pan is full of pears, pour the dough on top. Add sliced almonds to decorate, if you like.
Bake at 180°C (350°F) for 30'. A knife inserted in the middle should come out clean.
If it's not ready, reduce the heat to 160°C (315°F) and bake for 5-10' more minutes until cooked through.
It's exceptional eaten warm – and it's also more than delicious cold.
If you have guests, I'd suggest making it ahead of time, and reheating it when it's time for dessert (12-15' à 280°F/140°C).