Pear compote cake & almond crumble

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I grew up in a family that doesn’t eat dessert. Even now, when I go to dinner at my mom’s or my dad’s, they never make dessert (except when there are other guests over or it’s someone’s birthday).

I got used to never having dessert because of them (it was no big deal) and that’s just how my brother and I grew up. Some people think it’s sad. I disagree, because now I’m not addicted to sugar and I only eat it when I really crave something sweet, not just out of habit!

In short, this cake is one of those recipes that makes me crave dessert. It’s my favourite in the whole wide world, since it’s not overly sweet and is so delicious, fresh, and moist, with a little crunch. I LOVE IT! Try it and see for yourself.

Particularities

ServesServes 8
Prep time20 min
Cook time1 hour 30 min
Timeout-

FreezingFreezes well

Ingredients

For the cake

2 ripe pears
6 eggs, at room temperature
3/4 cup sugar
1 cup powdered almonds
1/2 cup shredded coconut
1/4 cup almond paste
1 1/2 teaspoon baking powder
Pinch of salt
Icing sugar, to garnish

For the crumble

3.5 oz sliced almonds
4 tablespoons salted butter
1 tablespoon cream
1/4 cup brown sugar

Steps

Preheat the oven to 350˚F. Grease a 9-inch springform pan. Set aside.
Wash the pears and cut them into chunks. Keep the peel on but remove the core. In a small saucepan, cook the pears in a bit of water for 15 minutes. Drain. Using a hand blender, purée the mixture. It will yield 1 1/4 cups of compote. Set aside.
With a mixer, beat the eggs, sugar, and almond paste for 2–3 minutes or until the mixture is a pale yellow. Add the baking powder and beat for 2–3 more minutes or until the mixture thickens a little. Add the powdered almonds, coconut, salt, and pear compote.
Pour into the springform pan and bake for 45 minutes. Remove from the oven and set aside. Do not turn off the oven.
Melt the salted butter, cream, and brown sugar in the microwave. Add the sliced almonds, mix well, and pour over the cake.
Bake for 15 more minutes.
Remove from the pan and let cool.
Sprinkle with icing sugar.