Almond Cake with Pears and Creme Anglaise
90 mins (prep 45)
14 ingredients
8 servings
For a simple but elegant dessert, Countess Florence Daniel Marzotto chose to serve a basic sponge cake baked with fragrant almond flour, split in half and filled with a layer of tender pears. Cooked in butter in a covered pan, the pears steam in their own juices, releasing a syrupy sauce all their own.

Categories:  desserts , cake , fruit , sponge-cake , pears , italian-cuisine , european-cuisine ,
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Serving Size (74.7 g)
Servings 8
Amount per Serving
Calories 295.78 Calories from Fat 50.58
% Daily Value *
Total Fat 5.62g 69.18%
Saturated Fat 3.53g 141.19%
Trans Fat 0.18g %
Cholesterol 24.86mg 66.3%
Sodium 98.16mg 32.72%
Total Carbohydrate 55.8g 148.81%
Dietary Fiber 0.12 g 3.73%
Sugars 51.63 g %
Protein 6.89g 110.16%
Vitamin A 171.49IU% Vitamin C 1.07mg%
Calcium 224.37mg% Iron 0.27mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
almond flour, finely grated orange zest, large eggs, large egg whites, bartlett pears, firm, confectioners' sugar, large egg yolks, pure vanilla extract