Pear and Almond Cake with Streusel Topping

45 minutes

Scroll to the bottom to see questions Lindsey has answered on this recipe.

This recipe is from Delia's Cakes.

This would be my choice for autumn when there are lots of lovely ripe pears around.

We like to eat it served in slices with pools of Jersey pouring cream.

The Delia Online Cookery School: You can watch how to make Delia's classic Coffee and Walnut Cake in our Other Kinds of Sponge Cakes video lesson on this page.

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Tinned pears in the Pear and Almond Cake!

Asked by: jax

Hi Lindsey Can I use tinned pears in the pear and almond cake ? Kind regards Jackie

Answered by Lindsey: Hello, Yes you could use well drained tinned pears in place of the fresh ripe pears. Best wishes Lindsey

Freezing Pear and Almond Cake

Asked by: Adeebee

Hi Lindsay Can you freeze the PEAR AND ALMOND CAKE WITH STREUSEL TOPPING cake? Many thanks Adrian

Answered by Lindsey: Hello Adrian, The Pear and Almond Cake with Streusel Topping can be frozen. Bake it and let it cool, then freeze on a circle of baking parchment until it’s frozen solid and then wrap well in freezer film or put it in a freezer bag and freeze for up to 3 months. When you want to defrost it. Unwrap it and put it on a plate then cover it with cling film and leave it at room temperature for a couple of hours before you dust with icing sugar and serve. Best wishes Lindsey

Keeping the Pear and Almond Cake

Asked by: kristin.vansanten

I would like to make the Pear and Almond Cake with Streusel Topping. How long in advance can I make it without freezing it? Thanks

Answered by Lindsey: Hello, This cake is best eaten on the day that it’s baked. Kind regards Lindsey

Method

All you do is sift the flour and baking powder into a roomy bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then simply add all the other ingredients (except the pears).

Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency. Next spoon the mixture into the prepared tin, and level off using the back of a tablespoon. Now arrange the pears in a circle on top (a few can go in the middle).

To make the topping, mix the flour and sugar in a bowl then add the melted butter and lightly crumble it with a fork. After that stir in the nuts, sprinkle the mixture all over the pears and bake near the centre of the oven for 45 minutes. Leave it to cool in the tin for 20 minutes before loosening the edge with a palette knife. Then place the tin on an upturned bowl and carefully slide the tin downwards. After that use the palette knife to slide the cake off its liner onto a wire cooling rack.

Just before serving, dust the surface with icing sugar.

Ingredients

110g self-raising flour

1 level teaspoon baking powder

50g spreadable butter

50g golden caster sugar

50g ground almonds

1 large egg

A few drops of pure almond extract

Pinch of salt

3 tablespoons milk

2 ripe pears, peeled, cored and quartered, each quarter sliced into three

For the topping:

50g butter, melted

75g self-raising flour

50g Demerara sugar

40g flaked almonds

A dusting of icing sugar

Equipment

You will need a 20cm by 4cm sponge tin, lightly buttered and base lined.

The Delia Online bakeware range is now available online, and you can buy our 20cm Round Sponge Tin with loose base and washable and reusable liner direct from Silverwood.

Click here for the tins
Click here for the liners