Mary Berry Pear Cake Recipe

Mary Berry’s pear cake is a moist, lightly spiced sponge with tender pear pieces throughout and an almond topping — a beautiful autumn cake that keeps wonderfully well.

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Prep Time 20

Cook Time 50

Cooling Time 20

Total Time 1 30

Servings: 10 Slices

Course: Dessert

Cuisine: British

Calories: 335

Ingredients Method Notes

Ingredients

Pear Cake:
3 ripe but firm Conference pears peeled, cored, in 1.5cm cubes — tossed in 1 tbsp lemon juice
200 g unsalted butter softened
200 g golden caster sugar
3 large eggs room temperature
200 g self-raising flour sifted
50 g ground almonds
1½ tsp baking powder
1 tsp ground cardamom
½ tsp ground cinnamon
2 tbsp whole milk
1 tsp vanilla extract
Zest of 1 unwaxed lemon
Topping:
50 g flaked almonds
1 tbsp demerara sugar

Method

Preheat oven to 170°C / 150°C fan / Gas 3. Grease and line a deep 23cm springform tin. Toss pear cubes in lemon juice — set aside.
Beat butter and sugar 4–5 minutes until pale and fluffy. Add eggs one at a time. Add vanilla and lemon zest. Sift in flour, ground almonds, baking powder, cardamom, and cinnamon. Add milk — fold gently.
Fold in lemon-tossed pear cubes with 3–4 gentle strokes.
Spoon into tin — spread evenly. Scatter flaked almonds over surface. Sprinkle demerara sugar over almonds.
Bake 50–60 minutes until golden, almonds toasted, and skewer comes out clean. Cover loosely after 35 minutes if topping browning too quickly. Cool in tin 20 minutes — release springform. Cool on wire rack.

Notes

Use ripe but firm Conference pears — overripe pears give a mushy, wet result.

Toss pear in lemon juice — prevents browning and adds slight brightness to the flavour.

Cardamom is the specific spice that makes this pear cake — do not leave it out.

Bake at a slightly lower temperature — the pears release moisture and need longer, even baking.

Demerara and flaked almond topping gives a pleasant textural contrast — be generous with both.

Freeze in slices for up to 3 months.