Ok… Only took a month to share this recipe from my birthday at the end of January. Since February is short, I’m counting this as a win it got done within a month. I found this recipe on Pinterest from Mama’s Gotta Bake. It was on my “too bake” list for forever and after purchasing some mini spring form pans, I finally decided that now was the time. I altered the recipe slightly for the different pan size and some altitude. Since C and I were the only ones sharing in this dessert, I didn’t feel that I needed a giant cake to celebrate and these mini cakes worked perfectly for two people sharing one.
Mini Almond Pear Cakes
Make 3-mini cake (serves 6)
- 3 pears, any kind, 1.5 for batter 1 for topping
- 1 scant cup sugar plus additional 2 tsp
- 1/2 Tfresh lemon juice
- 1 1/2 cups plus 2 T ground almond meal
- 4 large eggs, room temp
- 1/2 tsp, plus additional 1/4 teaspoon pure vanilla extract
- 1 tablespoon honey
- 1 tablespoon neutral tasting oil (like canola or grape seed)
- 1/4 cup sliced almonds
- Powdered sugar for dusting
- Preheat the oven to 350 degrees F, and place the rack in the center position. Spray mini spring form pans with non stick cooking spray.
- I used Anjou and Bosc pears, but any firm ripe pear will work (make sure they’re actually ripe – I had a pear that just didn’t want to soften while cooking). Peel and core two pears and then roughly chop them, since you’re only using 1 1/2 for the cake portion, you can snack on the other half while you bake. Place the chopped pears into a small saucepan and add the lemon juice and 2 teaspoons of sugar. Cook the pears over medium heat in the covered pan for 10 minutes. Let cool. When cooled, mash the pears with a fork into a coarse puree. You can also use a food processor if the pears are still a little firm.
- Place the almond meal and 1 scant cup sugar in the bowl of a large food processor, and give it 5-6 long pulses. (This makes a large quantity of batter, so you’ll need a large food processor, not the mini kind). Add the eggs one at a time, along with 1/2 teaspoon of vanilla and the pear puree. Pulse until all ingredients are incorporated. You can use an electric mixer fitted with the paddle attachment if you don’t have a large enough food processor. Pour the batter into the spring form pans.
- Next, peel and core the last pear and slice it into 1/4″ slices. In a medium skillet, heat the oil and the honey stirring until the mixture begins to bubble. Take the pan off the heat and stir in the 1/4 teaspoon of vanilla. Add the pear slices and toss gently to coat.
- Sprinkle the almonds over the top of the cake, and add the pear slices in a fan shape. Spoon the remaining sauce in the pan over the top of the cake. Bake for 40-45 minutes until the cakes begins to brown and when a toothpick inserted into the center comes out clean. Place some foil over the top for the last 10 minutes of baking if cakes are looking too brown.
- Let the cake cool in the pan for 30 minutes and then you can remove the sides. Transfer to a serving platter and sprinkle with powdered sugar.