Pear Almond Cake

 


3 medium pears (any type), peeled, cored, and cut into 1/2-inch cubes
3 large eggs
1/2 cup sugar
2 3/4 cups (247 g) almond meal
1 tablespoon (8 g) ground cinnamon
1 teaspoon (4 g) baking powder
1/2 teaspoon (2 g) salt

Preheat the oven to 350° F.

Grease a 8x4x2-1/2-inch loaf pan or a 8×8-inch square pan. Line the bottom of the pan with parchment paper.

In a mixing bowl, beat the eggs and sugar with a wire whisk until homogeneous.

Add baking powder, salt, and cinnamon; mix well.

Add the almond meal; mix well.

Fold in the pear cubes.

Pour the batter (quite thick) into the prepared pan, and bake on a rack positioned in the middle of the oven until the cake passes the toothpick test (about one hour for the loaf pan and 40-50 minutes for the square pan).

Let the cake cool completely in the pan before serving