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.

pears in amaretto

Loaf cakes can be quite dense, but egg whites added a nice lightness.

egg white

This loaf cake recipe is a bit different to the usual fruited loaf recipes as it has a crumble topping.

ready for the oven

Mmm… cake fresh out of the oven and it smelled amazing!

finished pear and amaretto cake

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.

Pear and amaretto cake

Best served warm and with a dollop of greek yogurt.