Vanilla Frosted Pear Almond Cakes

Name: Vanilla Frosted Pear Almond Cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 150 g fine granulated sugar; 150 g unsalted butter (softened); 2 large free-range eggs; half a can (about 415 g can) canned pears, drained and mashed (half a can, about a 415 g can); ½ tsp almond extract; 150 g self-raising flour; 50 g almond meal; 300 g full-fat cream cheese (for frosting); 250 g icing sugar (for frosting); 1 tsp vanilla extract; to taste raspberries (for decoration)

A classic cream cake made with pear purée and almonds, topped with vanilla buttercream, raspberries, and chocolate sprinkles.

40 min

Easy

0 favorites

Ingredients

fine granulated sugar 150 g

unsalted butter (softened) 150 g

large free-range eggs 2

canned pears, drained and mashed (half a can, about a 415 g can) half a can (about 415 g can)

almond extract ½ tsp

self-raising flour 150 g

almond meal 50 g

full-fat cream cheese (for frosting) 300 g

icing sugar (for frosting) 250 g

vanilla extract 1 tsp

raspberries (for decoration) to taste

Instructions

Make the cake batter

Preheat the oven to 180°C. Beat the sugar and butter together until light and fluffy. Add the eggs one at a time, then beat in the pear puree and almond extract. Don't worry if the mixture looks curdled — it will come back together once the flour is added.

Bake the cakes

Fold in the self-raising flour, almond meal and a pinch of salt, then spoon the batter into paper cases. Bake for 15-20 minutes until risen and springy to the touch. Remove from the oven and leave to cool on a wire rack.

Decorate the cakes

While the cakes cool, beat the cream cheese with the icing sugar and vanilla extract until smooth, then spoon into a piping bag fitted with a star nozzle. Once the cakes are completely cool, pipe a swirl of frosting onto each one and finish with a raspberry on top. Best eaten on the day they are made.