To continue the extravaganza with our bounty of pears, I found a pear and amaretto loaf cake recipe in Leith’s Baking Bible. Pear and almond are a fantastic combination, so I was really looking forward to trying this one. Loaf cakes keep and freeze well, which works well for my waistline as I don’t have to eat it all at once!
The recipe called for soaking the pears in 2 tablespoons of amaretto. I found that the amaretto flavour was quite mild after the cake was baked, so would probably add a bit more next time or soak the pears overnight in the liqueur.
Loaf cakes can be quite dense, but egg whites added a nice lightness.
This loaf cake recipe is a bit different to the usual fruited loaf recipes as it has a crumble topping.
Mmm… cake fresh out of the oven and it smelled amazing!
Here is the finished cake. It was very tasty and the pear and almond/amaretto combination was lovely. My only criticism is that I think it could have used more amaretto flavour.
Best served warm and with a dollop of greek yogurt.