Almond and Pear Cake

Recipe View Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9-inch cake pan or tart pan. (5 minutes)

Recipe View In a small bowl, gently combine the pear slices and amaretto liqueur. Set aside to macerate. (5 minutes)

Recipe View In a food processor, pulse the almonds and 2 tablespoons of sugar until finely ground into an almond meal. Be careful not to over-process into almond butter. (5 minutes)

Recipe View In a mixing bowl, cream together the softened butter and remaining 1/4 cup of sugar until light and fluffy using an electric mixer. Beat in the eggs one at a time, then stir in the vanilla extract until well combined. (7 minutes)

Recipe View In a separate bowl, whisk together the almond meal, flour, and salt. Gradually add the dry ingredients to the creamed butter mixture, mixing until just combined and a smooth batter forms. (5 minutes)

Recipe View Drain the pears, reserving the amaretto liqueur. Gently stir the reserved liqueur into the batter. (2 minutes)

Recipe View Pour the batter into the prepared pan, smoothing the top with a spatula. Arrange the pear slices in a decorative pattern on top of the batter. (5 minutes)

Recipe View Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. (25-30 minutes)

Recipe View Let the cake cool in the pan for at least 15 minutes before serving. (15 minutes)