Pear, almond and brown butter bundt cakes

Pear, almond and brown butter bundt cakes

The Tivoli Road Baker
Bonnie Savage and Alan Benson

This recipe was created in response to requests for a gluten free option to be included in our pastry cabinet. We didn’t want to create something gluten free for the sake of it, and this delicate, moist cake definitely stands on its own. The custard filling provides a creamy texture and carries the flavours across your palate. We use a combination of gluten free flours. Brown rice flour provides flavour and structure, ground almonds provide richness, and tapioca flour gives the cakes a light, fluffy texture.


Quantity Ingredient
210g brown rice flour
80g ground almonds
35g tapioca flour
2 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 teaspoon ground cinnamon
350g butter
3 eggs
140g soft brown sugar
150g maple syrup
1/2 vanilla pod, seeds scraped
2 large beurre bosc pears

Cinnamon sugar

Quantity Ingredient
150g caster (superfine) sugar
1/2 teaspoon ground cinnamon
1/2 quantity see method for ingredients


  1. Preheat the oven to 170°C (340°F), and grease 12 cake moulds (or muffin tins).
  2. Sift together the rice flour, ground almonds, tapioca flour, baking powder, salt and cinnamon into a large bowl and set aside.
  3. Melt the butter in a saucepan over medium heat, and leave it until it starts to brown – you will know it’s ready when it stops spitting and bubbling, and has a wonderful, nutty aroma. Strain it through a fine sieve to remove any milk solids, then leave to cool slightly. Weigh out 235 g (8½ oz) for use and discard the rest (or keep for another purpose).
  4. In a separate bowl, whisk the eggs, brown sugar, maple syrup and vanilla until combined. Whisk in the browned butter, then fold this mixture into the dry ingredients to form a thick, runny batter.
  5. Peel, core and grate the pears, and place them in a sieve over the sink. Gently squeeze out a small amount of liquid – you don’t want the pear completely dry, but you need to remove enough moisture to ensure that the cake isn’t wet when baked. Fold the grated pear through the batter.
  6. Divide the batter between your prepared moulds, filling each one to the top. Bake for 15–17 minutes, until the cake springs back when you touch it lightly. Leave to cool in the moulds for 10 minutes, and then turn them out onto a wire rack to cool completely.
  7. Combine the sugar and cinnamon, and put the vanilla custard into a piping (icing) bag. Roll the cakes in the cinnamon sugar to coat completely, and brush off any excess. Fill the centre of each bundt cake with custard, and serve.

Bakery notes

  • We make this cake in silicone mini bundt moulds, but it would also work well in small pudding bowls or muffin tins. You may need to adjust the cooking time, and use the custard as an icing (frosting) instead of a filling.

    If you’re working in advance, the mixture will last for a couple of days in the fridge. Once baked, the cake will be fine for two days stored in an airtight container at room temperature, but make sure you dust and fill them the day you want to eat them.
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