Mos’s mum Rosaleen made this lovely cake the last time we were visiting. I’ve replicated myself since with summer berries instead of pears and it turned out just as nice, will have to try apples next! It’s a really easy recipe and goes well with ice cream or cream, heated or cold.
Ingredients
6ozs Ground Almonds
6ozs Castor sugar
6oz Butter or Marg
4 Eggs
1 tsp Almond Essence
Handful of flaked Almonds
Fruit of choice – tinned or fresh. The cake pictured used tinned pears.
Cream or Ice cream
What you do now
- Beat sugar and butter together until light and creamy. I find a fork is good to start off and move on to a wooden spoon once the mix gets softer
- Add the eggs and essence and beat in
- Add the ground almonds and mix well
- Line a 10 inch baking dish or tray with your choice of fruit
- Pour the mixture over the fruit and sprinkle the flaked almonds on top
- Cook at 190C for around 40 minutes until golden brown
- Cool on a wire rack
- Serve with some cream and fruit
- Bobs your uncle!
As a guinea pig for Donna’s replication with summer berries I can attest to its tastiness.This was a yummy dessert and quite light too.
Hello from New Zealand! I stumbled across this recipe while looking for cakes based on almond meal. I have made the cake a number of times and it is always well received especially by my Italian in-laws. It is not only delicious but so authentically European. Thank you for sharing this recipe.
It seems delicious!!!
A fantastic recipe thank you. I made it with tinned peaches and it was very well received in my home. I like the fact that it is quite versatile too, next time I will try using different fruit.