Pear and Almond Cake

Pear and Almond Cake

Serves 8



  • 3 medium firm pears 

  • 15ml / 1 tbsp extra virgin olive oil 
  • 160g / 5.64 oz unsalted butter, softened 
  • 160g / 5.64 oz caster sugar 
  • 2 medium eggs 
  • 160g / 5.64 oz almond meal 
  • 50g / 1.76 oz dark brown sugar 
  • ½ cup roasted flaked almonds 



    Preheat a cast iron griddle plate in the KILN. Set the main burner to high. If using the KILN R Series, ensure the boost burner is on. Wash, halve and core the pears, then remove the stems and set aside. Do not peel, but trim away any dark bruised areas. Remove the griddle plate. Coat the cut sides with olive oil and place that side down onto the hot griddle plate. Cook the pear in the KILN for 4 minutes, or until you produce good grill marks. Remove and set aside.


    Set the main burner to low. If using the KILN R Series, turn the boost burner off.


    Line a buttered 25 cm round non-stick baking pan with baking paper. Sprinkle the base with the dark brown sugar, then add the pear halves with the skin facing up and the grilled side down. Place the roasted almond flakes into the gaps around the pears and set aside.


    Beat together the room temperature butter and caster sugar until light and smooth. Add the lightly beaten eggs one at a time, then add the almond meal.


    Spread the mixture onto the pears and smooth out, pushing down well into the gaps.


    Place into the KILN, cover the top with a flat, round baking tray and bake for 1 hour, or until cooked in the centre. Allow to cool to room temperature before turning upside down onto a serving board.


    *If using the KILN R Series, ensure you deactivate the rotating turntable when inserting and removing dish from the oven*

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