Pear & Almond Traybake Recipe (Gluten Free)
This pear and almond traybake recipe is an easy bake that can be prepared in minutes. Ground almonds form the base of the cake, and fresh diced pear is added to make a deliciously moist cake.
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Servings: 16
Calories: 250kcal
Equipment
- Baking tray 30x20x5cm (12x8x2 inch)
- baking parchment
- electric hand mixer optional
- large mixing bowl
- Medium mixing bowl
- weighing scales
- measuring spoons
- Vegetable peeler
- Kitchen knife
Ingredients
- 200 g unsalted butter (softened)
- 200 g light muscovado sugar
- 3 large eggs
- 1 teaspoon almond extract
- 175 g ground almonds
- 75 g gluten free self raising flour
- 2 teaspoon baking powder
- 1 pinch fine sea salt
- 400 g firm pears (pared, cored and diced small, plus one additional pear for optional decoration)
- 2 tablespoon flaked almonds
- 1 tablespoon demerara sugar
Instructions
- Preheat the oven to 180C/160CFan/350F. Line the baking tray with baking parchment.
- Place the butter and sugar into a large mixing bowl and beat together using an electric hand mixer for 2-3 minutes until light and fluffy.
- Add the eggs, one at a time, beating well after each egg is added. Finally beat in the almond extract.
- Place the ground almond, gluten free flour, baking powder and salt into a medium bowl and stir to combine.
- With the hand whisk running, spoon the ground almond mixture into the wet ingredients and beat well. Continue until all the dry mixture has been added.
- Now stir through the diced pears and stir until well combined.
- Scrape this mixture into the prepared baking tray and using a flat knife, gently spread the cake batter evenly across the tray.
- Scatter over the flaked almonds and sprinkle on the demerara sugar. You can also add some thin slices of fresh pear to decorate if you wish, this is entirely optional.
- Place the baking tray into the middle of the hot oven and bake for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean.
- Remove the tray from the oven and set aside on a wire cooling rack. Allow the cake to cool completely in the tray before slicing and serving.
Notes
This cake is moist, but you can never really account for the water content in the fruit used. For this reason I only ever use firm pears, anything softer than that and the fruit is too juicy and you can end up with a soggy cake.
Always use room temperature butter when making this cake, it is a lot easier to beat soft butter with the sugar.
I use an electric hand mixer to beat the cake batter, you can also use a stand mixer. If you have neither don't worry, you can use a wooden spoon, it will just take a little longer.
Nutrition Facts
Pear & Almond Traybake Recipe (Gluten Free)
Amount Per Serving
Calories 250
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 58mg19%
Sodium 73mg3%
Potassium 70mg2%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 16g18%
Protein 4g8%
Vitamin A 363IU7%
Vitamin C 1mg1%
Calcium 79mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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