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Almond Pears or Cakes Recipe
|Unblanched almonds||1 Pound (500 Gram)|
|Caster sugar||8 Ounce (250 Gram)|
|Soft white breadcrumbs||1⁄2 Ounce (15 Gram)|
|Orange flower water/Rose water||2 Teaspoon (1 Teaspoon Plus Extra For Spraying Or Dipping)|
|Cloves||32 (Or More As Needed)|
|Icing sugar||1 Ounce (To Powder)|
Serving size: Complete recipe
Calories 3849 Calories from Fat 1960
% Daily Value*
Total Fat 234 g359.3%
Saturated Fat 19.8 g98.8%
Trans Fat 0.1 g
Cholesterol 372.2 mg
Sodium 284.7 mg11.9%
Total Carbohydrates 371 g123.8%
Dietary Fiber 59.1 g236.5%
Sugars 277 g
Protein 111 g221%
Vitamin A 8.7% Vitamin C 12.5%
Calcium 129.4% Iron 110.2%
*Based on a 2000 Calorie diet
Remove and slip off the skins.
Using a food processor or blender, grind the almonds finely with 2 tablespoons of the sugar and the breadcrumbs.
Beat the eggs with the orange flower or rosewater.
Add the mixture to the almonds and beat in, with the rest of the sugar.
Knead to a smooth paste.
Break off pieces of paste (about 1-2 tablespoons) and shape into small 'pears'.
Insert a clove in the top of each one, for the stem.
Place them on an oiled or nonstick baking sheet.
Bake in an oven preheated to 150°C (300°F, gas 2) for about 20 minutes - until lightly coloured.
The old method of finishing these is to dip them in orange flower or rosewater, when they are cold.
I prefer to spray them lightly with an atomizer or spray bottle, and then coat them lightly with powdered sugar.