Almond Cake With Pears And Creme Anglaise


  • 1 1/2 cups  almond flour
  • 1/4 cup  all-purpose flour
  • 1 teaspoon  finely grated orange zest
  •   Salt
  • 1 cup  sugar
  • 2   large eggs, beaten
  • 6   large egg whites
  • 3 tablespoons  unsalted butter
  • 3 tablespoons  sugar
  • 4   ripe but firm Bartlett pears, peeled, cored and cut into 1/2-inch wedges
  •   Confectioners' sugar, for dusting
  •   Creme anglaise, for serving


For A Simple But Elegant Dessert, Countess Florence Daniel Marzotto Chose To Serve A Basic Sponge Cake Baked With Fragrant Almond Flour, Split In Half And Filled With A Layer Of Tender Pears. Cooked In Butter In A Covered Pan, The Pears Steam In Their Own Favicon
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