pear almond torte

pear & almond tart0026

Pears and almonds are a match made in heaven. They go so well together that it is almost impossible to get the flavours wrong. Add cinnamon to the formula and well, what more can I say?

To be quite honest, I was not planning on making any tortes this week but since we had far too many pears, delicious ones, at home, I was worried they would perish before we get the time to actually eat them, it felt bad to waste these precious fruits when there was a torte that could be baked 🙂

Ingredients are simple and recipe is super easy to follow.



torte batter:
3 eggs, at room temperature
1 cup icing sugar
1 tsp good quality vanilla extract
150 g unsalted butter, melted
2 cups ground almond
1/3 cup all-purpose flour
1 tsp cinnamon

pear topping:
25 g butter
3 tbsp brown sugar
1 cinnamon stick
grind of one lemon
1 tbsp lemon juice
1 cup water
3 pears, peeled, halved, and cored


  • Start by poaching the pears: in a wide deep sauce pan put on medium heat, mix the butter, sugar, cinnamon stick, lemon juice & grind, and the water. Once mixture starts simmering, gently place the pear halves into the pan and allow to cook for about 10 minutes turning the pear halves a few times meanwhile. When sugar & cinnamon mixture has thickened and pears are poached, remove pan from heat and set aside.
  • Preheat oven to 190ºC and grease and flour the base and side of a 22-cm round spring tart or cake tin.
  • In a mixing bowl, and using a hand held electric mixer, beat the eggs and sugar till mixture is light and pale in colour. Add the vanilla and mix well before pouring in the melted butter. Once mixture is smooth and well combined. Add the ground almonds, flour, and ground cinnamon and mix well using a large metal spoon.
  • Pour the batter into the prepared tin and try to even the batter surface as much as possible using a spatula.
  • Top the batter with the poached pear halves and pour the remaining of the sugar and cinnamon sauce over the torte.
  • Bake in the preheated oven for about 45 – 50 minutes or till the torte surface is golden brown (don’t over bake it or you will risk burning the torte edges like I did, thus the icing sugar sprinkling ;)). Remove from oven and allow to cool and settle while still in the baking tin.
  • Once cool, gently remove the torte from tin and place it onto the serving plate. Enjoy!

Bon Appétit!

About the author mahadweik

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