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Pear, cinnamon & almond loaf
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175g unsalted butter, softened, plus extra to grease
150g light brown soft sugar
3 British Blacktail Free Range Eggs
150g self-raising flour
100g ground almonds
1 tsp ground cinnamon
½ tsp fine salt
3 Waitrose & Partners Conference Pears, peeled, cored and cut into 2cm chunks
2½-3 tbsp icing sugar
1-2 drops Cooks’ Ingredients Almond Extract (optional)
1 tbsp toasted flaked almonds
1. Preheat the oven to 160˚C, gas mark 3; grease and line a 900g loaf tin with baking parchment. Using electric beaters, beat the butter and sugar in a large mixing bowl for 3-4 minutes until light and fluffy. Beat in the eggs one at a time. Mix the flour, almonds, cinnamon and salt in a bowl, then beat into the batter until just combined. Reserve a handful of the chopped pears and stir the rest into the batter.
2. Tip into the prepared tin, level out the top, then scatter the remaining pear on top and bake for 1 hour 15 minutes- 1 hour 20 minutes, until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
3. Mix the icing sugar with 1-2 tsp water and the almond extract, if using. Drizzle over the cake, scatter with the flaked almonds and serve.
To give the loaf a crunchy topping, scatter with 1 tbsp demerara sugar before it goes in the oven, rather than icing the cake after baking.
This recipe appeared within the October 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in September 2019.