Almond Paste Cake with Pears in Red Wine

Name: Almond Paste Cake with Pears in Red Wine
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 12 slices
Cuisine: French
Ingredients: 200 g almond paste (softened); 150 g unsalted butter (softened); 150 g granulated sugar; 4 large eggs; 1 tsp vanilla extract; 175 g all-purpose flour (sifted); 1 tsp baking powder; 1/4 tsp salt; 4 medium pears (Bosc or Bartlett, peeled, halved and cored); 750 ml red wine; 150 g granulated sugar; 1 stick cinnamon; 2 cloves; 1 vanilla bean (split and seeds scraped)

100 min 12 slices Medium

All Recipes

A delightful almond cake topped with pears poached in red wine, perfect for a refined dessert.

Prep

40 min

Cook

60 min

Total

100 min

Servings

Difficulty

Medium

This Almond Paste Cake with Pears in Red Wine is a sophisticated dessert that combines the nutty richness of almonds with the fruity elegance of poached pears. The almond paste adds a moist, dense texture to the cake, while the red wine-infused pears provide a luxurious and aromatic topping. Perfect for dinner parties or special occasions, this cake not only tastes divine but also makes a stunning centrepiece. The deep ruby hue of the wine-poached pears contrasts beautifully with the golden almond cake, inviting guests to indulge in its delightful flavours.

Instructions

Prepare the poached pears

In a medium saucepan, combine red wine, sugar, cinnamon stick, cloves, and vanilla bean. Bring to a simmer over medium heat, stirring to dissolve the sugar.

Pro tip: Make sure the pears are fully submerged in the wine for even poaching.

Poach the pears

Add the pear halves to the saucepan and simmer gently for 20-25 minutes, or until just tender. Remove pears from the liquid and let them cool completely.

Pro tip: Use a slotted spoon to carefully handle the pears without breaking them.

Preheat the oven

Preheat your oven to 350°F (175°C). Grease and flour a 23 cm (9-inch) springform pan.

Make the almond cake batter

In a large bowl, beat the almond paste and butter until smooth. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Pro tip: Ensure the almond paste is fully softened to avoid lumps.

Combine dry ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.

Pro tip: Do not overmix to keep the cake texture light.

Bake the cake

Pour the batter into the prepared pan and smooth the top. Arrange the cooled pear halves on top, cut side down. Bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the cake halfway through baking for even cooking.

Cool and serve

Let the cake cool in the pan for 10 minutes, then remove the sides of the springform pan. Cool completely before serving.

Pro tip: Garnish with a light dusting of icing sugar for a professional finish.

💡

Tips & Tricks

Use ripe but firm pears for the best texture.
Ensure your almond paste is soft for easy mixing.
Chill the poached pears before placing them on the cake for better slicing.

Frequently Asked Questions

What type of pears are best for this cake?

Bosc or Bartlett pears are ideal due to their firm texture, which holds up well during poaching.

How long should the pears be poached?

Poach the pears for 20-25 minutes until they are just tender.

Can I make this cake ahead of time?

Yes, the cake can be made a day ahead and stored in the refrigerator, covered, for up to 3 days.

What wine should I use for poaching?

Use a dry red wine like Merlot or Cabernet Sauvignon for a robust flavour.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I substitute almond paste with marzipan?

Yes, but adjust the sugar as marzipan is sweeter than almond paste.

Serving Suggestions

Serve this cake slightly chilled or at room temperature for the best flavour. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to enhance its richness. This cake can be made a day in advance and stored in the refrigerator, covered, for up to 3 days. The flavours develop beautifully over time, making it even more delicious.