Small Pear and Almond Cakes Recipe

Posted by
Rate It!
Small Pear and Almond Cakes
Add your photo!
Ingredients
11
Count
Nutrition
617
Calories
Total time
90
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Poach pears: Peel pears, leaving stems intact, then core from bottom with melon-ball cutter. Toss pears with lemon juice in a bowl as peeled, then arrange on their sides in a 10-inch heavy skillet. Add wine, butter, and lemon juice from bowl (liquid will not cover pears) and bring to a boil. Reduce heat and simmer, covered, until pears are just tender, 10 to 20 minutes. Transfer pears with a slotted spoon to a dish. Boil poaching liquid, uncovered, until just syrupy and reduced to about 1/4 cup, 12 to 15 minutes. Spoon syrup over pears and cool to room temperature, stirring occasionally, about 10 minutes.
  2. Prepare cakes: Put oven rack in middle position and preheat oven to 400°F.
  3. Pulse almonds with 1/2 cup sugar in a food processor until finely ground, then transfer to a bowl (do not clean processor).
  4. Process butter with 1/2 cup sugar in processor until pale and creamy, then pulse in vanilla. Add eggs 1 at a time, blending well after each addition, then pulse in almond mixture, flour, and salt until just combined.
  5. Lightly butter and flour ramekins, knocking out excess flour, then arrange in a baking pan. Divide batter among ramekins (about a slightly rounded 1/2 cup per ramekin), then gently nestle a pear, leaning it slightly and pressing it very lightly, into batter in center of each cake. (Cakes will rise around pears as they bake.) Reserve reduced poaching liquid for another use. Sprinkle pears and tops of cakes with remaining tablespoon sugar.
  6. Bake, rotating pan halfway through baking, until cakes are just firm and pale golden with slightly darker edges, about 20 minutes.
  7. Transfer ramekins to a rack and cool 10 minutes, then run a thin knife around edge of each cake and invert onto a plate. Turn cakes right side up and serve warm or at room temperature.
  8. Cooks' notes: #&149;If you can only find Forelle pears, which are slightly larger than Seckels, use 6, peeled, cored, and halved lengthwise. #&149;Pears can be poached 2 days ahead and chilled, covered. #&149;Cakes can be baked 8 hours ahead and cooled completely, uncovered, then kept, loosely covered with plastic wrap, at room temperature.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 617.17 Kcal (2584 kJ)
Calories from fat 420.22 Kcal
% Daily Value*
Total Fat 46.69g 72%
Cholesterol 153.52mg 51%
Sodium 306.46mg 13%
Potassium 165.74mg 4%
Total Carbs 42.6g 14%
Sugars 19.82g 79%
Dietary Fiber 5.86g 23%
Protein 11.29g 23%
Vitamin C 4.5mg 7%
Vitamin A 0.4mg 13%
Iron 1.2mg 7%
Calcium 89.9mg 9%
Amount Per 100 g
Calories 165.79 Kcal (694 kJ)
Calories from fat 112.88 Kcal
% Daily Value*
Total Fat 12.54g 72%
Cholesterol 41.24mg 51%
Sodium 82.32mg 13%
Potassium 44.52mg 4%
Total Carbs 11.44g 14%
Sugars 5.32g 79%
Dietary Fiber 1.57g 23%
Protein 3.03g 23%
Vitamin C 1.2mg 7%
Vitamin A 0.1mg 13%
Iron 0.3mg 7%
Calcium 24.1mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 15.4
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top