• Łukasz Babral

Pear & Kiwi Slice with Almond Crumble Topping

Moist vanilla pound cake base with delicate pear chunks topped with a crunchy almond crumble and sharp kiwi slices. Best in the autumn season and quick in preparation!

For this recipe, I used 23cm (9inch) round cake tin.

Ingredients for cake:

  • 3-4 Conference Pears, peeled, core removed and diced (I used a mixture of ripe and hard pears for different textures)

  • 125g (4.4oz) butter

  • 125g (4.4oz) plain flour, sieved

  • 125g (4.4oz) caster sugar

  • 2 large eggs

  • 1tsp of vanilla bean paste (or 1tsp of vanilla extract)

  • 1/4tsp baking powder

  • 1/2 lemon zest and juice

Ingredients for crumble and topping:

  • 1 Kiwi peeled, cut in half and sliced

  • 125g (4.4oz) of plain sieved flour

  • 50g (1.7oz)of sugar

  • 70g (2.4oz) of diced butter

  • 4tsp of ground almonds

Instructions for the cake base:

1. Prepare 23cm (9inch) round cake tin (I laid the bottom with non-stick baking paper and greased sides with a little bit of butter).

2. Beat the diced butter and sugar together until fluffy and white.

3. Slowly add in the eggs and vanilla bean paste one by one to incorporate.

4. Add flour mixed with baking powder and mix until combined.

5. Place the cake batter in the tin and level with a spatula.

6. Add diced pears creating even layer, drizzle them with lemon juice and zest.

Instructions for the crumble and baking:

1. Heat the oven to 175C (350F)

2. In the bowl add flour, sugar, diced butter and ground almond.

3. Mix it with your hands by rubbing butter cubes into dry ingredients and do so until no butter cubes are present.

4. Place the crumble topping on the cake by pressing it in your hand and crumbling it on the top.

5. Bake the cake for 40-45 minutes in 175C (350F) (use a small knife to check if cake butter is set).

6. Cool down and remove from the tin, garnish with Kiwi ready to serve.

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  • This cake is aerated by beating sugar into the butter, when done correctly there is no need to add baking powder however some household mixers can have a problem with this process. Adding some baking powder helps to get light and fluffy cake.

Welcome to Insight Flavour!

My name is Łukasz

Babral and I am a

Professional Chef.

Cooking and taking

photographs of my food are my passion.

On this blog, you can find some interesting recipes from various cuisines. Enjoy!

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