Pears, Almonds and Lemon Cake

torta pere e mandorle

Are you ready to make a seasonal, tasty, absolutely perfect dessert for birthday parties and Sunday lunches? October is the month of pears, the luscious fruit filled with fructose, potassium, and low in sodium, which you will come to know in all of its vast varieties.

The combination of pear, healthy almonds and the bright scent of lemon is simply divine.

Ingredients

  • 3 pears (Conference or William)
  • 75 g flour type 00 (high gluten)
  • 1 envelope of cake yeast
  • 2 eggs
  • 80 g peeled almonds
  • 150g butter
  • 125g cane sugar
  • 6 tablespoons Limmi lemon juice
  • one pinch of salt

Preparation

Preheat the oven at 180° C. Peel and slice the pears, then pour 3 tablespoons of LIMMI lemon juice over them.

In a bowl, beat the eggs with the sugar, and then add the flour and butter. Stir in the chopped almonds, the cake yeast and a pinch of salt. Mix thoroughly, and then add the other 3 tablespoons of LIMMI lemon juice.

Pour the batter in the pan, add the pear slices, and top with a handful of slivered almonds.

Place it in the oven and bake for 35/40 minutes.

   Taste It with a spicy japanese matcha tea.

  Curiosities

6 pear varieties, for all tastes (we should add a photo of each):

  1. Williams pear, a British cultivar from the 1700′, is characterized by its thin skin, rounded shape, and is very juicy. The red variety is called Bartlett. It is the most widely diffused pear variety, and in Italy it is produced in the Emilia Romagna and Veneto regions.
  1. Comice pear, a French cultivar from the 1800′, is characterized by its sweet, firm flesh, is highly digestible and has laxative properties. It is the most widely used for making pear preserves and fruit juice
  1. Abate Fétel pear, a French cultivar, has an elongated neck and rough textured, golden skin. It is among the most widely diffused in Italy, and one of the most thirst-quenching and popular varieties
  1. Kaiser pear, a French cultivar, has amber colored, rough textured skin. Produced in Chile, Italy and South Africa, this variety has russet colored skin, and fragrant, grainy flesh
  1. Coscia pear, a made in Italy cultivar, is also known as Coscia di Monaca. This variety is characterized by its small size, sweet, grainy flesh, and skin that yellows as it ripens
  1. Conference pear, a British cultivar produced in Italy and the Netherlands, is characterized by an irregular shape, a long peduncle, and ivory colored, sweet and fragrant flesh