Cardamom And Cinnamon Spiced Pear Cake

Cardamom And Cinnamon Spiced Pear Cake

Recipe by Farm to Fork


  • 250g caster sugar
  • 250g butter
  • 250g almond meal
  • 4 eggs
  • 4 pears
  • 6 cardamom pod
  • 1/2 tablespoons ground cinnamon
  • 4 tablespoons brown sugar

Serve with double cream



  1. Crack the cardamom pods and remove the seeds. Discard the skin.
  2. Crush the seeds in a mortar and pestle until they're a fine powder. Add the cardamom powder to the cinnamon and brown sugar and mix well. Peel and halve and quarter the pears. For there, remove the core and cut each quarter into half again.
  3. Toss the pears through the spiced sugar to that they're well coated. Set aside.
  4. Preheat your oven to 180 degrees.
  5. Cream the butter and sugar in a stand up mixer. Once pale and fluffy, add the eggs to the mixture one by one until each egg is incorporated.
  6. Remove the mixer bowl from the mixer and fold in the almond meal. Line a small baking tray with baking paper and grease with butter.
  7. Arrange the pears in a single layer on the bottom of the tray.
  8. Pour over the cake batter, foil the top of the tray and bake in the oven at 180 degree for 45 minutes to 1 hour.
  9. The cake is ready when it's firm to touch and a skewer can be inserted and comes out clean.

For best results, we recommend using RACO Aerolift Springform Cake Tin or RACO Aerolift Rectangular Cake Tin.

Back to blog