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Pear and almond traybake

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Quartered pears baked in an almond sponge topped with flaked almonds for delicious dessert.
Serves
12
Prep
15 minutes
Cook
20-22 minutes
Each 54g serving contains (excludes serving suggestion)
KCal
147
Carbs
14.10g
Fibre
1.60g
Protein
2.80g
Fat
8.30g
Saturates
0.80g
Sugars
9.10g
Salt
0.10g
Portion Fruit & Veg
0
Ingredients
Ingredients
3 pears, peeled and quartered
2 medium eggs
75g caster sugar (reserve 1 tsp to top)
100ml rapeseed oil (use 1 tsp for greasing)
1 tsp almond essence
100g wholemeal flour
1 tsp baking powder
20g flaked almonds
Method
  1. Preheat the oven to 180°C/gas 4 and lightly grease a baking tray (approx 20cm x 25cm) with 1 tsp of the rapeseed oil.
  2. In a bowl, beat the eggs, sugar, rapeseed oil and almond essence together.
  3. Add the flour and baking powder, mix well and add to the baking tray.
  4. Arrange the pears on top, sprinkle with the almonds and the reserved tsp of sugar. Bake for 20-22 minutes. The cake is cooked when a knife inserted into the centre comes out clean.
Chefs tips
  • Tinned pears also work well in this recipe.
  • You could use other fruit such as apples, peaches, nectarines, cherries or plums in this traybake.
  • Try using a different essences, such as vanilla or lemon or add some grated lemon or orange zest.
  • Freeze wrapped in foil or greaseproof in labelled freezer bags for up to three months.
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