“It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption.”
Edward Bunyard, ‘The Anatomy of Dessert’
More pear than cake, this cake is just bursting with fruit. Choose pears that are ripe yet still firm. The pears do not need to be peeled, so this cake is super quick to make. French in style, there is only enough batter to hold the fruit together. As far as cakes go, it is pretty guilt-free. The almonds on top give it another layer of almond flavor and make it gorgeous to serve. Oh là là, délicieux!