Cinnamon-Pear Almond Cake

(Makes one 8x4x2-1/2-inch loaf pan or a 8x8-inch square pan)

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3 medium pears (any type), peeled, cored, and cut into 1/2-inch cubes

3 large eggs

1/2 cup and 2 tablespoons (134 g) 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 8x8-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 unmolding and slicing.