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David Connelly

  Ednam.org Food




Pear and Almond Cake from Marianne in England






Preparation Time


Cooking Time



  • 225g butter softened
  • 225g caster sugar
  • 3 medium eggs lightly beaten
  • 125g self raising flour
  • 5g ground almonds for the topping
  • 2 medium pears
  • 1 tablespoon demerara sugar
  • 15g flaked almomds


Preheat oven to 180C (Mark 4) Line base and sides of a 20.5cm round cake tin with baking parchment. To make the cake beat the butter and sugar together in a large bowl with a handheld electric whisk until pale and creamy. Gradually add the eggs mixing well after each addition. If it looks as though the mixture might curdle mix in 1 tablespoon of the flour.

Using a large metal spoon fold in the flour and ground almonds. Scrape the mixture into the prepared tin and level the surface. Bake for 20 minutes.

Meanwhile peel, halve and core the pears. Slice the halves lengthways into 5mm thick slices then, keeping the slices together fan them slightly

When the cake has baked for 20 minutes remove it carefully from the oven and then working quickly, using a palette knite lift the pears carefully on to the partially baked cake (they should sink slightly). Sprinkle on the demerara sugar and flake almonds. Return cake to oven for a further 45m minutes or until a skewer inserted into the centre comes out clean

Remove cake from oven and leave in the tin to cool for 10 minutes and then remove from the tin and transfer on to a wire rack. Serve just warm or at room temperature

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