Almond cake with pears poached in red wine


  • 110g/3½oz butter, softened, plus extra for greasing
  • 280g/9½oz caster sugar
  • 3 free-range eggs, beaten
  • 2–3 drops almond extract
  • 110g/3½oz ground almonds
  • 40g/1½oz plain flour
  • 2 oranges, rind only, cut into thin strips, to decorate
  • 50g/1¾oz flaked almonds, to decorate
  • 50g/1¾oz mixed nuts, to decorate
  • crème fraîche, to serve

For the poached pears

  • 300ml/10fl oz red wine
  • 130g/4½oz caster sugar
  • pared rind of 1 unwaxed lemon
  • 1 cinnamon stick
  • 4 dessert pears
Almond cake with pears poached in red wine

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