Pear and almond cake

Hugh Fearnley-Whittingstall recipes Pear and almond pudding cake recipe

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Hugh Fearnley-Whittingstall

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Date Published:
17/11/2009

Hugh Fearnley-Whittingstall rustles up a perfect pud with this pear and almond concoction

Watch the video of Hugh making his larger version of this pear and almond cake*

*This recipe version is half the size of Hugh's show version, as River Cottage feel this is more suitable for domestic baking

Serves 8

Ingredients

  • 150g unsalted butter, softened
  • 125g caster sugar
  • 2 medium eggs
  • 75g wholemeal self raising flour
  • 75g ground almonds
  • A good pinch of cinnamon

For the caramelised pears:

  • 3 pears (reasonably firm, but not rock hard)
  • 25g unsalted butter
  • 1 tbsp granulated sugar

Method: How to make pear and almond cake

1. Preheat oven to 170°C/gas 3. Grease a 20cm-diameter springform cake tin and line the base with baking parchment.

2. Peel, core and quarter the pears.

3. Melt the 25g butter in a frying pan big enough to take all the pear pieces, over a medium high heat. When it’s bubbling, add the sugar and stir gently until it has dissolved into the butter. Add the pears and cook gently, turning once or twice, until they have softened and are starting to colour – 5-10 minutes. Set aside to cool.

4. In a mixing bowl, beat the softened butter with the caster sugar until pale and fluffy. Beat in one egg at a time, adding a spoonful of the flour with each to stop the mix curdling.

5. Combine the remaining flour, the ground almonds and the cinnamon, and fold into the mixture. Scrape into the prepared tin. Arrange the pears on top and pour on any buttery juices left in the pan.

6. Bake for about 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean.

7. Stand the cake in its tin on a wire rack to cool for a few minutes, then release the tin. Serve the cake warm with clotted cream – or cold.

Not quite the cake you were looking for? Try these:

Chocolate cake with toffee sauce
Jamie's mega chocolate fudge cake
Cook Yourself Thin beetroot chocolate fudge cake
Easy coconut and chocolate cake
Rose petal chocolate cake

Most popular Hugh Fearnley-Whittingstall recipes:

Hugh's chicken kievs
Hugh's mum's shepherd's pie
Hugh's elderflower champagne
Hugh's wholemeal carrot and honey cake
Hugh's chocolate and beetroot brownies



© River Cottage

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  1. Excellent,easy to make and very tasty.
    Posted by staray on 21/12/2009 14:27:06
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  2. I have previously made a clementine and almond cake which has no flour for a friend who is gluten intolerent. Can I omit the flour in your pear cake and use more almonds? Also, friend made your pear and almond cake and threw in a few chips of dark chocolate which was fab. Thanks, Jacqui
    Posted by Jacqui on 16/12/2009 13:46:16
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  3. Yes Chris, you can freeze the cake, I made a large cake and froze half of it and it was still delicious after de-frosting it.
    Posted by Ann Morgan on 11/12/2009 09:53:16
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  4. I'm about to make a second Almond and pear cake - the first was so unbelievably delicious, I want to take one to our daughter for Christmas. QUESTION IS...will it freeze successfully? Love your whole approach to living eating and animal husbandry - thanks for a truly entertaining and informative programme again! Cheers Chris
    Posted by Chris on 10/12/2009 14:12:45
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  5. Hi there - thanks again for all your comments regarding this delicious-looking River Cottage recipe. Please do note that River Cottage recommend this final 20cm cake version above, with a cooking time of 170 degrees and a 40-50 minute cooking time - this differs from the one Hugh baked on the show, which was double the size, which River Cottage feels is less suitable for domestic baking. Kind regards, 4Food Ed
    Posted by 4Food Ed on 09/12/2009 16:02:23
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  6. My partner loved the look of the cake when Hugh made it so i looked up the recipe online. Unfortunately, it was the 300g butter version. After 35 mins the cake was unbelievable wobbly so i cooked it for a further 20 mins and it was fine. It was so good i made a second one but this time it took an extra 30 mins and my third effort had to be cooked for a total of 85 mins, rather than the 35 mins stated in the recipe. The timings really baffled me...was it my oven, had i not made it correctly, were the ingredients at fault, was the temperature right?...so i thought i'd look at the recipe online again and, to my surprise,the version i had printed off had disappeared and a new ingredient list was there. I was heartened to read that other bakers had had the same problems Please take care when posting recipes that they are correct...thank you.
    Posted by Stefanie on 09/12/2009 09:24:09
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  7. Hi Jenni L, I've only just come across your comment and your request for a good mushroom book. The best, in my opinion, is Roger Phillips' "Mushrooms and other fungi of Great Britain & Europe" (Pan Books). It's invaluable to me even though I'm familiar with most edible species. I've collected mushrooms ever since I was a little girl but learned about a lot of new ones from this book. However, a word of caution. Please don't experiment before you've been out with somebody who is competent. For next year, find out whether there are any fungus forays in your area and go on one. Until then, have fun with the book.
    Posted by Sabine on 08/12/2009 12:36:13
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  8. it says to beat the sugar with the butter, but i made this cake last week and it was the nicest cake have ever had the caramelised pears were amazing !!
    Posted by Anna on 06/12/2009 19:44:05
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  9. I may be old fashioned but I still cook in lbs and ounces, and use feet and inches, could you not put the imperial weights in brackets to help old timers out like me!
    Posted by Chris on 30/11/2009 16:38:41
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  10. Hi Hugh, I've just taking my pear and almond cake out of the oven and it smells delicious. The printed out recipe ommited to tell me when to put the sugar in so I added it after everything else had gone in and it took much longer to cook than the recipe said. Having said that, I've just had a taster and it is absolutely wonderful, I'll be making another one for Christmas.
    Posted by Ann Morgan on 29/11/2009 13:18:16
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  11. I see the quantities of the ingredients for making the cake have been halved since the recipe was originally printed on the net. Also, the original recipe made no reference to what to do with the 250g of caster sugar! The size of the tin has also been reduced. I agree with Tracey Turner - 35 mins was inadequate for cooking time and the middle was soggy. However, I thought the flavour of the non-soggy bits was delicious and I will have a another go with the new recipe. Do try and get it right next time !
    Posted by David Barker on 23/11/2009 22:24:24
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  12. Be warned, the indgredient ammounts are completely different in the video and the text versions. I got much better results by following the video.
    Posted by vid on 23/11/2009 17:53:22
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  13. i tried hughs pear and almond cake. when i first printed off the recipe it stated i needed 300g of butter. has there been an error with whomever typed the recipe onto the website. the cake took over 45minutes to cook and was just melted butter in the middle. it was totally ruined and i had to throw it away.
    Posted by tracy turner on 23/11/2009 15:08:58
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  14. Absolutely lovely, one of the best cakes i every made will definitely recommend it
    Posted by sama on 23/11/2009 14:25:17
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  15. Many thanks for such an incredible recipe. I was pleasantly surprised how something so easy to make could look and taste divine. My guests raved about it for hours.
    Posted by Lisa Wilde on 22/11/2009 21:33:52
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  16. Hugh, I have never in my life baked anything other than a potatoe or pasta and said well lets give this pear and almond cake a lash. So with the recipe printed of and in hand I set out and scoured the shops for cooking tin and mixing bowl and then then to the supermarket for the ingredients. So on saturday morning I ask my friends mum how I grease and line a cake tin so once I had the lowdown on this I followed the recipe but as I didnt have a scale to measure 150g of flour I improvised by emptying the 200g packet of ground almonds into a measuring jug and reading what the line read and guesstimated what 150g would be and worked from there. So after the cake mixture began to take shape it was dropped into the cake tin and into the over. My over is old and I believe it does not hold the heat well as it took my cake 1hr 30min on gas mark 3.5 to fully bake the cake. So when I turned it out the grin on my face was priceless and when I took the plung and cut a warm slice and began eating it I was amazed with myself. So my interest in making bread or a fruit cake is now growing so if you are planning any of these in your future shows then I will be giving it a go. PS I used the recipe that appeared on this site and not the reduced recipe.
    Posted by Matthew Canning on 22/11/2009 19:43:17
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  17. I just made this cake with a few alterations [i have a tendency to start baking before checking i have the correct ingredients]. I used white flour, two tsp of cinnamon and oriental pears as well as swapping the cane sugar for 75g of frutose. Absolutely gorgeous!! Thanks
    Posted by Janice on 22/11/2009 17:51:42
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  18. I have got a 23cm tin - what quantities for the pear/almond cake should I use? Can somebody tell me please? I didnt realise the amounts had been reduced. Thanks Robyn
    Posted by Robyn on 22/11/2009 17:15:01
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  19. This was devine. We found that it was better if you cooked it, and kept in a tin for a day - the butter had a chance to do its magic then. Easy to make as well. Thanks.
    Posted by Sharon Robinson on 21/11/2009 11:09:20
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  20. Hugh, When i saw you make this cake i thought i've got to have a go at this it looked so easy low and behold it turned out great thanks Hugh.
    Posted by Roy Payne on 19/11/2009 13:06:48
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  21. The quantities for the pastry are from the 2007 recipe. I discovered it after making notes during the programme and decided to compromise by using 2/3 of the original quantities (3 eggs, 200g butter, 100g each flour and almonds, plus sugar to taste). Seeing the new measures I thought this might fit my 23cm cake tin, but it's in fact just enough for my 17cm tin. There is some confusion here, I think!
    Posted by Denni on 18/11/2009 19:21:07
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  22. Why have you halved the unit measures for the ingrediants of the pear/almond cake? Last week it was double the quantities in a 23 cm tin and came out perfectly. Last night, my daughter followed your reduced measures on this weeks web page and the cake was a disappointment. That aside, I've only just discovered the pleasures of baking through watching last week's tv programme for the first time and also found your brilliant website -I've gone out and bought a load of baking gear having found a new hobby! I'll probably be writing in again in a few months time to comment about my increased girth. Seriously, its a very well constructed site and thoroughly entertaining - WELL DONE! Regards Stephen Levy http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/pear-and-almond-pudding-cake-recipe_p_1.html
    Posted by stephen levy on 18/11/2009 15:28:13
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  23. Could I substitute the wheat flour for the Doves wheat free flour to make a wheat-free version? I'm guessing it would work given that it's a moist cake with the fruit and almonds.
    Posted by wheatfree on 18/11/2009 14:14:59
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  24. I love your programme and I am going to make this with gluton free flour and brown sugar ,may try it with apples as well, will test it on my friends and will let you know the outcome ,looking forward to the end result ,thanks for the recipe Celia
    Posted by Celia Walker on 18/11/2009 14:01:45
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  25. Great great programe! Am going to try the pear and almond pudding cake as my husband loves almond. I was interested in the collecting of mushrooms. We have loads here and I tried to look them up on the www but it was too difficult to decide if they might not be the edible kind so dare not risk it. Can anyone recommend a good mushroom book please.
    Posted by jennie lummis on 18/11/2009 11:54:12
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  26. I'm about to try this recipe out with my 3 year old daughter in anticipation to use next week with my Sticky Fingers group (cooking and eating with families with children under 5 years)to encourage them to try new and tasty recipes with fruit and vegetable that are in season! Looking forward to tasting this one!
    Posted by Becky and Poppy on 18/11/2009 10:03:17
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  27. Best Cake I have ever tasted made by Sam and Tim xx
    Posted by Sarah on 18/11/2009 06:46:06
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  28. Hi Hugh tasted your pear and almond cake at a friends house this morning it was fantastic so have just printed off the recipe. Will be on your website regular,I live in France but you cant beat an English recipe.
    Posted by val nixon on 17/11/2009 19:25:29
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  29. Hi there - there have been a number of comments regarding this delicious-looking River Cottage recipe. River Cottage have now sent us this final 20cm cake version above, with a cooking time of 170 degrees and a 40-50 minute cooking time. We hope you enjoy it! Kind regards, 4Food Ed
    Posted by 4Food Ed on 17/11/2009 14:46:17
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  30. Made the pear and almond cake yesterday for friends. Fantastic! Served it with home made warm butterscotch sauce and watched it disappear.Definitely one to make again and again. Would be good with vanilla ice cream too. It took longer to cook than recipe stated but worth the wait.
    Posted by Anne Black on 16/11/2009 19:12:29
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  31. Great cake. Easy to follow instructions. Loved the caramel flavour of the outside edges. I willbe making it again I think!!
    Posted by Roz on 16/11/2009 08:01:29
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  32. Hi Hugh, just writing to say that i tried your cake recipe, but with a twist, i used apples instead, it was a great success, thanks for the insperation. Cant wait for the next episode.
    Posted by Matt Wilkins on 15/11/2009 20:40:57
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  33. Lovely Jubbly.... all the family liked it, and they said they didn't like pears..!
    Posted by stef on 15/11/2009 18:17:07
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  34. Only one word: SUPERB!
    Posted by French fancy on 15/11/2009 16:35:07
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  35. Hugh, It's 8.30pm on Friday night and after a couple of beers we've had a go at this recipe....it's in the oven now...can't wait... stand by for the Conosseur verdict !!!!
    Posted by Howdys on 13/11/2009 20:39:30
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  36. Just made the pear and almond cake - as you say, why wait for it to cool? Absolutely delicious. have to make another now to share!! So simple a recipe and yet so delightful a result. Thank-you and best wishes Jayne x
    Posted by jayne on 13/11/2009 15:29:25
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  37. my husband and me just loved the program last night . brought back memories of our mothers cooking tongue and skirting etc... bought a ham hough and split peas today also ground almonds for that pear and almond cake . going to try them both ..
    Posted by poppy on 13/11/2009 15:08:27
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  38. HI HUGH JUST WANTED TO SAY ANOTHER GREAT SERIES ON THE WAY LOVED THE FIRST EPISODE TONIGHT, FOR WINTER AT RIVER COTTAGE, MY HUSBAND AND SON GET ALL FIRED UP WANTING TO GET OUT THERE AND COLLECT FOR COOKING GREAT THURSDAY NIGHTS VIEWING. WE WOULD BE VISITING OFTEN IT YOU HAD A RESTAURANT ETC UP OUR WAY THANK YOU ELIZABETH CLYDEBANK,SCOTLAND
    Posted by ELIZABETH on 12/11/2009 21:50:32
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