Pear, Cinnamon & Almond Loaf

Gloomy weather calls for a sweet treat, and we can't think of anything cosier than curling up with a piece of this pear and cinnamon loaf cake. Serve with a dollop of mascarpone.
Serves 10
Total Time
1 Hour 40 Minutes
175g of unsalted butter, softened, plus extra to grease
150g of light brown soft sugar
3 British Blacktail Free Range Eggs
150g of self-raising flour
100g of ground almonds
1 tsp of ground cinnamon
½ tsp of fine salt
3 Waitrose & Partners Conference Pears, peeled, cored and cut into 2cm chunks
2½-3 tbsp of icing sugar
1-2 drops of Cooks’ Ingredients Almond Extract (optional)
1 tbsp of toasted flaked almonds
Step 1

Preheat the oven to 160˚C, gas mark 3; grease and line a 900g loaf tin with baking parchment. Using electric beaters, beat the butter and sugar in a large mixing bowl for 3-4 minutes until light and fluffy. Beat in the eggs one at a time. Mix the flour, almonds, cinnamon and salt in a bowl, then beat into the batter until just combined. Reserve a handful of the chopped pears and stir the rest into the batter.

Step 2

Tip into the prepared tin, level out the top, then scatter the remaining pear on top and bake for 1 hour 15 minutes to 1 hour 20 minutes, until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.

Step 3

Mix the icing sugar with 1-2 tsp of water and the almond extract, if using. Drizzle over the cake, scatter with the flaked almonds and serve.

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