Rating: 3.9 stars
31 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
  • 31 Ratings

This flourless cake is incredibly light and moist.

Everyday Food, March 2010

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Recipe Summary test

prep:
25 mins
total:
1 hr 45 mins
Servings:
8
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Ingredients

For the cake:
For the pears and topping:

Directions

Instructions Checklist
  • Make cake: Preheat oven to 350 degrees. In a food processor, blend almonds and cornstarch until finely ground, about 15 seconds. In a large bowl, using an electric mixer, beat egg yolks, sugar, lemon zest, vanilla, and salt until light and fluffy, 4 to 5 minutes. Gently fold in almond mixture. In another large bowl, whisk egg whites until stiff peaks form. Fold one-third the whites into almond mixture; fold almond mixture into remaining whites just until combined. Pour batter into a 9-inch springform pan. Bake until a toothpick inserted in center of cake comes out clean, 25 to 30 minutes. Let cool in pan.

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  • Make pears and topping: In a large saucepan, bring 4 cups water, 3/4 cup sugar, cinnamon, and lemon zest to a boil. Reduce to a simmer, add pears, and cover pan with a piece of parchment to keep pears submerged. Cook until pears are tender when pierced with a paring knife, about 15 minutes. With a slotted spoon, transfer to a plate. Bring liquid to a boil and reduce until thick and syrupy, 15 to 20 minutes. Let cool to room temperature.

  • In a large bowl, whisk heavy cream until soft peaks form. Whisk in sour cream and 2 tablespoons sugar; continue to whisk until soft peaks return. Serve cake with pears, syrup, and whipped cream.

Cook's Notes

If you don't have a corer, use a teaspoon-size measuring spoon to core the pears.

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Reviews

31 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1