Pear and almond cake with spikey cream
Cakes
The cake is moist and tender on the inside and has a crisp chewy shell on the outside. The nuts are ground finely so that they add some flavor and texture but are not the star of the show. That role is reserved for the pears. Because of the fruit, the cake stays moist for several days. It might keep even longer, but in the many times I have made it, it has never lasted long enough around here for me to tell you for sure. The cake is delicious with a dollop of spiked whipped cream, although I love it even with just a dusting of powdered sugar.
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