Pear Almond Cake aka Amandine aux poiresCredit: Pear Almond Cake aka Amandine aux poiresThis cake is a great classic of French pastry and it is also really easy to make. My friends even asked me to show them how to make it and they succeeded! It is that easy. And the result is so delicious, we eat it once every two weeks.


The crust

  • 300g of flour (2 cups + 1/4 cup)
  • 150g of butter
  • 3 tablespoons of sugar
  • 1 pinch of salt
  • 8 cl of water (or 80ml)

The filling

  • 3 ripe pears or 1 can of pear halves in syrup 
  • 100g of butter
  • 100g of sugar (1/2 cup)
  • 2 eggs
  • 100g of ground almonds
  • 3 tablespoons of flour
  • not required: 10 cl of pear alcohol or Frangelico or whatever you like

Make the crust

In a big bowl, mix the flour, the pinch of salt and the sugar together. 

Melt the butter in a small pot at low temperature or in the microwave (10 to 30 seconds at maximum power). Then add it into the bowl. 

Put the water in the mix, stir well until you get a dough. Then knead with your hands. You have to make sure that everything in well mixed together.

Make a ball with the dough and then put it in the refrigerator. This step is useful to make the dough harder so it will be easier to roll it later.

Prepare the filling

Melt the butter in a pot at low heat or in the microwave. 

In a big bowl, mix the melted butter with the sugar. Make sure that this preparation is not to hot and add the eggs. If the butter is too hot, you take the risk to cook the eggs, that is why you should be careful.

Then add the almonds to the mixture. Stir well.

At this step, you can add your liquor but it's not required at all.

Turn the oven on : 175°C or 350°F. The oven should have the time to pre-heat while you are rolling the crust.

Final steps

Take the dough out of the fridge and spread the crust with a rolling-pin. The diameter of your disk should be a little wider than your baking mould and be able to cover the edges. I usually recommend to have a 5mm-thin crust.

Butter the cake mould so it will be easy to take it off.

Put the crust on the mould, make some holes with a fork (be careful if the mould should not be scratched). The poking part insure that the dough will not have holes and swell too much.

Put the crust in the oven for 5 min (the crust will shorten).

Then pour the mix on the crust and place the pears.


Bake 30 to 40 min until it's a bit brown on the surface. The usual trick to know if it's baked in the middle is to insert a knife in the middle of the cake and when you get it out, it should be dry. If the filling is sticking to the blade, then let the cake in the oven and come back after a few minutes.

Eating and sharing

Now that is the best part ! The moment where you are tasting the cake with friends, family or just for your selfish sweet tooth ! You can eat your piece of cake with a scoop of ice cream, with a glass of hot chocolat or some wine or without anything else.

It's one of my favorite cakes to make and to eat !