Mum has a glut of pears every year and this is a family favourite
Preheat oven to 180°C.
Grease a 20cm-diameter cake tin and line with a piece of greaseproof paper to fit base.
Peel and slice pears into chunky pieces and arrange with the walnuts to cover the base of cake tin.
Melt the 25g butter in a small pan, over a medium high heat. When just melted add the sugar and stir gently until it has dissolved into the butter allow it to cool till warm and still pourable – pour over the pears and put tin to one side
In a mixing bowl, beat the softened butter with the caster sugar until pale and fluffy. Beat in one egg at a time, adding a spoonful of the flour with each to stop the mix curdling.
Combine the remaining flour and ground almonds, and fold into the mixture. Scrape into the prepared tin.
Bake for about 35-45 minutes or until a skewer inserted into the centre of the cake comes out clean.
Stand the cake in its tin on a wire rack to cool for a few minutes, then turn over from the tin onto a serving plate.
Best served warm with whipped cream or a scoop of icecream.
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