Almond, apple and pear sponge

  • For 4-6 people
  • Takes 25 minutes to make and 50 minutes to cook
  • Easy
A fragrant sponge packed with apples and pears and flavoured with almond. For extra decadence, serve with clotted cream.

Nutritional info per serving

For 6 servings

  • Calories518kcals
  • Fat26.4g (11.5g saturated)
  • Protein8.5g
  • Carbohydrates66.1g (50.9g sugars)
  • Salt0.6g

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

For the topping

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


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

From March 2009

Main Ingredients:

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