Pear cake (Torta di pere e mandorle)

1. 1

   Grease and line the base of a 20cm/8in springform tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4.

2. 2

   Put the flour, sugar, butter, eggs, baking powder and milk in a large bowl and whisk until creamy and smooth. Transfer to the prepared cake tin and arrange the sliced pears on top in a circular design, arranging them snugly to fit. Sprinkle the flaked almonds and a tablespoon of caster sugar on top.

3. 3

   Bake for 55 minutes-1 hour. The cake is ready when it is golden-brown on top and a skewer inserted into the middle comes out clean. Leave to cool in the tin for around 30 minutes.

4. 4

   For the Chantilly cream (if making), whisk together the cream, icing sugar and vanilla seeds in a large bowl using an electric hand whisk until thickened and soft peaks form when the whisk is removed.

5. 5

   Remove the cake from the tin, transfer to serving plate and dust with a little icing sugar. Cut into wedges and serve with a dollop of Chantilly cream (if using).

1 serving ≈ 125 g

Nutrition values are estimates. - means data is unavailable.