Tuesday, October 13, 2020


Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star


SOME recipes are so tried and tested that you can simply never fail when making them. Like this delicious pear and almond cake… It is surprisingly simple for a cake that turns out so delicious. You could also substitute the pears for apples and the almonds for walnuts, and voila, another delicious cake with a new twist. Just toast and ground your walnuts down in a food processor.


Serves 6

250g fresh pears

180g ground almonds

25g toasted flaked almonds

120g plain flour

20g extra flour

180g soft butter

150g caster sugar

30g honey

Juice and zest of 1 lemon

3 eggs

Half sachet instant yeast


Peel and core the pears, then cut into large dice.

In the bowl of an electric mixer cream the butter and the sugar then add the honey, juice and zest and mix again before adding the eggs, one at a time, until all incorporated.

Mix the flour and yeast together and then add it to the mix. Using a spatula, fold in the ground almonds and make sure that there are no lumps in the mix.

Lightly butter a loaf tin then dust it with a little of the extra flour. Toss the pears in any remaining extra flour, and lightly fold them into the batter before tipping the batter into the prepared loaf tin. Scatter the flaked almonds over the top.

Place in a preheated oven for 45 minutes at 180oC. Allow to cool for a few minutes before removing from the tin and then cool completely on a wire rack.

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By Dario Cavaliere
Contact Newsdesk: 051 874951

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