This recipe is an adaptation of my famous almond butter and raspberry cake which has featured on The Caker’s menu since the very beginning. Pears make a lovely autumnal alternative to berries. It’s important to use the ripest pears you can find, as they will go gooey and melt into the cake as it bakes.


100g (7⁄8 stick) butter, softened

100g (3.5oz) almond butter

150g (5.3oz) soft brown or light muscovado sugar

1 tsp vanilla extract

3 free range eggs

100g (3.5oz) plain or spelt flour

100g (3.5oz) ground almonds

2 tsp baking powder

1⁄2 cup milk of your choice

2 small ripe pears, peeled, cored and cut into 2cm (3⁄4”) cubes


110g (3.9oz) cream cheese

130g (4.6oz) almond butter

1⁄2 tsp vanilla extract

2 tbsp honey or maple syrup


Handful slivered blanched almonds, lightly toasted

Fresh flowers (optional)

  1. Preheat the oven to 170°C / 340°F on fan bake. Line a 22cm / 9” tin with baking paper.

  2. In the bowl of an electric mixer, beat the butter, almond butter, sugar and vanilla until pale, light and fluffy.

  3. Add the eggs, one at a time, beating between each addition.

  4. Gradually add in the flour, ground almonds and baking powder and mix until just combined.

  5. Finally, add in the milk. Stop your electric mixer once the batter is just combined, taking care not to overmix.

  6. Spoon the batter into the tin and spread out to the sides. Place the pear chunks in and press down lightly.

  7. Bake for approximately 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.

  8. Allow the cake to cool for around 10 minutes before turning out onto a cooling rack.

  9. Meanwhile, make the almond butter icing. In the bowl of an electric mixer, beat the cream cheese by itself until smooth. Continue to add the almond butter, vanilla and honey or maple and stop once very smooth.

  10. Once the cake is completely cool, neatly ice the top of the cake and decorate with a scattering of toasted slivered almonds and fresh flowers, if using.

Serve at room temperature. Refrigerate in an airtight container for up to three days.