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Pear Almond Cake with Passionfruit

A golden almond cake topped with pears and drizzled with a brandy passionfruit sauce

GF❄ Freezer Friendly

17 May 2026

This elegant tart-style cake is one of those desserts that looks like it came from a French patisserie but comes together with very little fuss. A rich almond batter is poured into a flan tin, topped with tinned pear halves, and baked until golden. The brandy passionfruit sauce poured over the top is the finishing touch — sweet, tangy, and completely irresistible.

Ingredients

10 serves

Cake
180g butter, melted
120g sugar
3 eggs
200g almond meal
¼ cup GF plain flour
1 x 825g can pear halves, drained
Passionfruit sauce
2 x 170g tins passionfruit pulp
100ml maple syrup
2 Tbs caster sugar
1 Tbs brandy

Method

1
Preheat the oven to 180°C. Grease a 24cm flan tin.
2
Whisk together the melted butter, sugar, and eggs until combined. Fold in the almond meal and GF flour.
3
Pour the batter into the prepared tin and smooth the surface.
4
Arrange the drained pear halves over the batter, pressing them in gently.
5
Bake for 35–40 minutes until golden and a skewer inserted in the centre comes out clean. Cover loosely with foil if browning too quickly.
6
To make the passionfruit sauce, combine the passionfruit pulp, maple syrup, caster sugar, and brandy in a small saucepan over medium heat. Stir until the sugar dissolves and the sauce thickens slightly, about 5 minutes.
7
Drizzle the warm passionfruit sauce generously over the cake before serving.

Kitchen Notes

Both the cake and the passionfruit sauce freeze beautifully. Cool completely, wrap the cake tightly and freeze for up to 2 months. Freeze the sauce separately in a small container. Thaw both at room temperature and gently rewarm the cake in a 160°C oven and microwave the sauce before serving. Any leftover sauce is also wonderful spooned over ice cream or yoghurt.

What I'd serve with this

With a generous drizzle of extra passionfruit sauce, tropical fruit salad and a scoop of vanilla ice cream or a dollop of crème fraîche.