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
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.
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.
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.