• David Hall

Pear, Honey and Almond Cake

We really are a nation of wasters in the United Kingdom, especially when it comes to fruit.

Off course, certain fruit doesn't last too long and our first instinct when an apple or a banana gets a bit bruised and soft is to throw it away. Before you throw anything away, think. There are so many great things you can do: apple and pear puree, mashed banana for a simple banana cake, smoothies, mixed fruit pulps to fold into porridge and muesli for a start.

One of my favourite things to do is make a cake and pears are just right when they seem too delicate to the touch and the skin comes away just by pushing it. Combine them with almond and honey and things just get better.

Think twice before throwing away your bruised and soft fruit; the internet is packed with ways to save you money and of course, everybody loves a good cake.


4 ripe pears, cored and cut into thick slices.

2 tbsp caster sugar

4 tbsp honey

120g margarine or soft butter

2 eggs

120g sugar

60g self-raising flour

60g ground almonds

1 - Pre-heat the oven to 180C/GM4. Butter a shallow pie dish or a loose bottomed cake tin.

2 - Heat up the sugar gently in a non-stick frying pan and add the pears. Cook gently until golden, turning once. Pour in the honey, shake and remove from the heat. Put the pears and syrup in the bottom of the pie dish or cake tin.

3 - In a large mixing bowl, whisk the butter and sugar until fluffy. Fold in the eggs one by one then gently fold in the flour and almonds.

4 - Tip over the pears and spread evenly. Cook in the middle of the oven for 30-35 minutes until golden brown.

5 - Tip up onto a plate and serve just warm.

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