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Flourless Almond And Pear Cake

Quiche 'n' Tell
A gluten-free, healthy cake made with almond flour, eggs and fresh pear.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 6


  • 170 g almond meal / flour
  • 70 g butter at room temperature
  • 3 eggs separated
  • 60 g caster sugar
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 tbsp brandy optional
  • 2 large ripe pears peeled and cut from top to bottom in quarters you’ll get 4 wedges from each fruit


  • Line a 9-inch cake tin with a removable bottom, with parchment and lightly grease the sides.
  • Preheat the oven to 180℃.
  • Cream the butter and sugar together with a wooden spoon till light and fluffy (about 2 mins).
  • Mix in the vanilla extract and brandy (if using) and whisk in 1 yolk at a time to get a thick mixture.
  • Stir the salt into the almond flour and add the flour to the wet batter. Mix well.
  • In a separate, clean bowl, whisk the egg whites until you get soft peaks. The whites should not be over-whisked lest they become dry.
  • Gentle fold in the egg whites in 3 batches so that the batter retains its volume.
  • Pour the cake batter into the prepared tin and arrange the pear wedges in a circle, cut side facing down. Ensure that the space between the fruit wedges is evenly distributed.
  • Bake the cake for 35-40 minutes or until the cake is nicely browned and yields a clean toothpick when tested.
  • Cool the cake in the tin for 15 minutes before gently transferring it to a rack to cool.