Easy Weekend Lunch: Almond Pear Cake with Mascarpone & Orange Cream

This recipe is adapted from Marina Filippelli’s “200 Italian Favorites.” This cake is so moist and light and a delightful dessert for any meal.



For the cake:

  • 125 g (4 oz) Unsalted butter, softened, plus extra for greasing
  • 125 g (4 oz) Caster sugar
  • 2 Large eggs, beaten
  • 50 g (2 oz) Plain flour, sifted
  • 100 g (3 1/2 oz) Ground almonds
  • 1/2 t Baking powder
  • 3 Ripe pears, peeled, halved and cored
  • 50 g (2 oz) Flaked almonds
  • Powdered sugar, for dusting

For the mascarpone cream

  • 100 g (3 1/2 oz) Mascarpone cheese
  • 1 Orange, zest of
  • 2 T orange juice
  • 1 T Powdered sugar


For the cake:

  1. Preheat over to 375° F
  2. Beat the butter and caster sugar until pale and fluffy.
  3. Add the eggs, a little at a time, beating well after each addition.
  4. Fold in the flour, ground almonds and baking powder using a large spoon.
  5. Tip into a greased 20 cm (8 inch) spring form cake pan and use a spatula to even out the mixture.
  6. Arrange the pear halves over the top of the cake and bake for 25 minutes.
  7. Sprinkle the flaked almonds over the top and return to the over for 10 more minutes. The cake is ready when an inserted knife comes out clean.
  8. Leave the cake to cool in the pan, then carefully remove the ring and base.
  9. Dust with icing sugar before serving with cream.

For the cream:

  1. Combine all of the ingredients and mix until well combined and nicely whipped.