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    Pear and Almond Cakes

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    Pear and Almond Cakes

    Pure heaven, especially with a sip of chilli hot chocolate or served with Waitrose Vanilla Custard. You can make these the day before and store in an airtight container.

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 8


    • 125g butter, at room temperature
    • 125g golden caster sugar, plus extra for the tops
    • 3 medium eggs
    • 150g self-raising flour
    • 1 tsp baking powder
    • 25g ground almonds
    • 2 small pears, about 200g
    • 25g flaked almonds


    1. Heat the oven to 180°C, gas mark 4. Line a muffin or bun tray with 8 paper muffin cases.
    2. Using an electric whisk or wooden spoon, cream the butter and sugar together until smooth and pale in colour, then add the eggs one at a time, beating well until incorporated.
    3. Add the flour, baking powder and ground almonds to the cake mixture and fold in until smooth. Peel the pears, cut into quarters, core and chop into 1cm pieces. Stir into the cake mixture, then spoon into the muffin cases. Sprinkle the tops with the flaked almonds and a little extra sugar and place in the oven for 20 minutes, or until the cakes are well risen and thoroughly cooked.

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    Cook's tips

    To test if the cakes are cooked, insert a skewer into the centres - it will come out clean when they are ready.


    Average user rating

    4 stars