Friday, June 05, 2009

Almond and Nashi Cakes

This week I'm hosting Weekend Herb Blogging and I'll be looking at Nashi

nashi© by Haalo

Nashi is a species of Pear that originated in Asia, in fact, Nashi in Japanese means pear. This particular variety pictured above is called Nijisseki, which has been commercial grown here in Australia since the 1980's.

When compared to traditional European Pears, you'll find that nashi have a crisp flesh yet are juicy and refreshing.

The recipe I'm making is one of those wonderful one bowl delights that I discovered while flicking through the current edition of Dish Magazine. The original is for a lovely vanilla scented, walnut and pear combination but to be different, I've opted for cinnamon and almond to complement the Nashi.

almond and nashi cakes© by Haalo

Almond and Nashi Cakes
[Makes 4-6, depending on size]

100 grams Almond Meal
50 grams Plain Flour
50 grams Caster Sugar
40 grams Soft Brown Sugar
100 grams melted butter, cooled
2 eggs
1 teaspoon ground Cinnamon
Nashi, cored, peeled and quartered, then sliced

Place the almond meal, plain flour, caster sugar, brown sugar, cinnamon and eggs into the bowl of a mixer and beat for about 10 seconds before drizzling in the cooled, melted butter. Continue beating until a smooth batter forms.

Line your muffin tin with cases - depending on the size you'll get between 4 and 6 cakes. Pour the batter evenly into the cases - no more than 3/4's full.

Take the slices of nashi and press them vertically into the batter. Don't force them in too far as the batter will rise and swap them.

almond and nashi cakes© by Haalo

Place in a preheated 170°C/340°F oven and bake until golden and firm - this should take about 20 minutes, but once again this will depend on the cake size.

almond and nashi cakes© by Haalo

Dust with icing sugar if you like but the are just as nice served as is.

A quick reminder that you still have time to take part in Weekend Herb Blogging - just post about any herb, vegetable, fruit or plant and email me at whb AT cookalmostanything DOT com

Entries must be received by
  • 3pm Sunday - Utah Time
  • 10pm Sunday - London Time
  • 11pm Sunday - Rome Time
  • 7am Monday - Melbourne (Aus) Time
but as it's a holiday here on Monday there's a bit of give in the deadline.

Full details on how to take part can be found here.


  1. Lovely,....pure excellence,...Haalo!

  2. I had never heard of nashi--looks great. I have finally returned to blogging and I am enjoying my back reading.

  3. Thanks Sophie!

    Thanks MM and welcome back - it's good to see you again!


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