Almond, apple and pear sponge recipe

By Sybil Kapoor

  1. Serves 6
  2. Takes 25 minutes to make and 50 minutes to cook
  3. Rating

A fragrant and fruity sponge recipe. For extra decadence, serve with clotted cream.

tried and tested
Almond, apple and pear sponge


  1. 2 (about 500g) Bramley apples
  2. 500g British pears
  3. Juice of ½ lemon
  4. 85g caster sugar
  5. 1 tbsp rosewater

For the topping

  1. 115g butter, softened
  2. 115g caster sugar, plus extra for sprinkling
  3. 100g self-raising flour
  4. 75g ground almonds
  5. 3 medium free-range eggs, beaten
  6. ½ tsp almond extract


  1. 1. Preheat the oven to 180°c/fan160°c/gas 4. Peel, core and chop the apples and pears and put into a bowl with the lemon juice. Add the sugar and the rosewater and mix thoroughly, then tip into a 1.5-litre pie dish.
  2. 2. Make the topping. In a large bowl, beat the butter and the sugar until pale and fluffy. In another bowl, mix together the flour and almonds. Beat a third of the eggs into the butter, then a third of the flour mixture. Repeat until all the ingredients are used up. Add the almond extract and spread over the fruit – it doesn’t matter if there are a few holes. Bake for 50 minutes or until the topping has risen into a golden sponge. Sprinkle with extra sugar and serve warm or at room temperature.

Nutritional info

Per serving: 518kcals, 26.4g fat (11.5g saturated), 8.5g protein, 66.1g carbs, 50.9g sugar, 0.6g salt

Chef's tip

You can use concord, comice or conference pears to make this recipe.


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