Waitrose and Partners
Pear, cinnamon & almond loaf

Pear, cinnamon & almond loaf

A flavoursome loaf cake that's soft, light and full of warming flavours. Perfect with a cup of tea or coffee.

4.5 out of 5 stars(2) Rate this recipe
  • Serves10
  • CourseCake
  • Prepare20 mins
  • Cook1 hr 20 mins
  • Total time1 hr 40 mins
  • Pluscooling

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Ingredients

  • 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
  • 3 tbsp icing sugar (approx. 2½-3 tbsp)
  • 2 Cooks’ Ingredients Almond Extract (approx 1-2 drops) (optional)
  • 1 tbsp toasted flaked almonds

Method

  1. Preheat the oven to 160 degrees 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.

Cook’s tip

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. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,553kJ/ 380kcals

Fat

22.7g

Saturated Fat

10.2g

Carbohydrates

36g

Sugars

24.4g

Fibre

2g

Protein

7g

Salt

0.47g

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