Recipe by Hill Family
One word describes this cake ... Divine!! Serve with ice cream or creme fraiche.
Top Review by Chef Kate
Divine is right! A very elegant cake, vey refined flavors. We loved the almond paste in this--such a great foil for the pears. And now I'm thinking apples and walnut paste? Figs and hazelnut? Many thanks, Hill Family!
- 2 lbs pears, firm but ripe
- 2 cups flour
- 3⁄4 cup sugar
- 2 tablespoons light brown sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 1 egg, lightly beaten
- 1⁄2 cup almond paste
- 2 tablespoons lemon juice, fresh
- 1 teaspoon cinnamon
- 2 tablespoons sugar
- 1 tablespoon flour
- 2 tablespoons unsalted butter, softened
- vanilla ice cream or creme fraiche
Directions See How It's Made
- Peel, core and slice pears.
- Preheat oven to 350 degrees Fahrenheit.
- Butter an 8 inch baking dish.
- In a food processor, pulse 2 cups of flour with 3/4 cup of sugar, light brown sugar, baking powder and salt.
- Add the butter and pulse until the mixture resembles coarse meal.
- Add the egg and pulse just until combined.
- Turn the dough out onto a work surface and knead several times.
- Divide the dough roughly in half; leave one piece slightly larger.
- Flatten into disks, wrap in plastic and refrigerate for 20 minutes.
- Wipe out the food processor; add the almond paste, lemon juice, cinnamon, 2 tablespoons sugar and 1 tablespoon flour.
- Process until smooth.
- Scrape into a bowl and gently stir in the pear slices.
- On an unfloured work surface, roll out the larger piece of dough to an 11" square.
- Put the dough into the baking dish, pressing it three quarters of the way up the side.
- Spoon the pear filling into the cake pan in an even layer.
- Roll out the remaining dough to an 8 1/2" square.
- Set the dough on top of the pears and press the rim to seal.
- Bake for 55 minutes or until golden brown.