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Flourless California Walnut Cake With Poached Pears.

California Walnut
Hello friends, do you fancy making a Flourless California Walnut Cake With Poached Pears?
5 from 2 votes
Prep Time 15 mins
Cook Time 1 hr
Course Dessert
Cuisine British
Servings 8
Calories 513 kcal


  •  23cm cake tin


  • Butter for greasing
  • 350g California walnuts
  • Zest of 1 lemon
  • 4 medium eggs
  • 225g golden caster sugar
  • 1 tbsp icing sugar
  • 4 ripe Conference pears
  • 8 cardamom pods
  • Pinch of saffron
  • Juice of 1 lemon
  • 150g caster sugar
  • 250ml water
  • Greek yogurt or crème fraiche to serve


  • Preheat the oven to 180°C, gas mark 4, grease and line the base of a 23cm cake tin with a circle of baking parchment.
  • Place the walnuts into a food processor and blitz until you have a flour like consistency. 
  • Separate the eggs into 2 mixing bowls. 
  • Whisk the egg yolks, lemon zest and caster sugar with an electric hand whisk until pale and creamy, then whisk the egg white to stiff peaks. 
  • Mix the blended walnuts into the egg yolks, then fold in the egg whites.
  • Spoon the cake mixture into your prepared cake tin, place on the middle shelve of the oven, and bake for 35-40 minutes (or until cooked in the centre and risen).
  • Meanwhile, peel the pears and cut in half, scooping out the core with a melon baller or teaspoon, and bruise the cardamom pods.
  • Add the peeled pears, saffron, cardamom pods, lemon juice, caster sugar and water to a medium sized saucepan over a low heat and poach the pears for 15-20 minutes, or until soft and infused.
  • Slice the cake into 8, and serve each slice with a poached pear on the side and a blob of Greek yogurt or crème fraiche.



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Keyword Cake