Ground almonds are a must for any store cupboard in any kitchen. Replacing some of the flour in a cake can make cakes so much more interesting, you should try it in other cakes too.
If you have an almond tree, you can use the dried almonds and grind them in your liquidiser, then save them for a rainy day.
- 4, firm pears, but not unripe
- 1oz, 25g, butter
- 1 ½ tbsp granulated sugar
- 6oz 175g unsalted butter
- 3 ½ oz, 75g caster sugar
- 2 eggs
- 3oz, 75g ground almonds
- 3oz, 75g self raising flour
- 1 tsp ground cinnamon
Cooking Time: 40-50 minutes Preparation time: 15 minutes Serves 6-8 for a pudding.
- Put the oven on to 170°C 325°F gas mark 3.
- Get a round baking tin and grease it well – about 20cm 8” in diameter.
- Peel, core and slice the pears in chunky slices.
- In a frying pan, not onionified, place the butter, let it melt then add the granulated sugar, let the sugar dissolve.
- Add the pears and cook gently for 5-7 minutes until brown and soft. Place somewhere to cool.
- In a mixing bowl beat the butter and sugar until light and fluffy.
- Add 1 egg at a time, if it curdles add a spoonful of flour.
- When that is smooth add the flour, almonds and cinnamon, beat until it has a gooey consistence and has mixed well in.
- Spoon the cake mix into your baking tin, add the pears prettily onto the top and pour in any remaining juices evenly over the cake.
- Put in the oven for 40-50 minutes.
Delicious served warm as a pudding with cream on the top or cold as a cake.