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Pear Almond Torte
Baked in a small bundt or other fluted tube pan, this fresh pear cake is moist and flavorful.
Core (but do not peel) and finely chop pears to make 2 cups. In a large bowl, beat butter and sugar together until creamy. Add eggs, one at a time, beating well after each addition until mixture is light and fluffy. Blend in vanilla, almond extract, and pears. In a separate bowl, combine flour, soda, cinnamon, nutmeg, and cloves. Add to pear mixture and blend thoroughly. Stir in raisins and chopped almonds. Spread mixture in a well-greased, flour-dusted, 2-quart tube pan.
Bake in preheated 300-degree convection oven for 1 hour and 10 to 20 minutes or until a wooden pick inserted in center comes out clean. Let stand in pan for 20 minutes, then turn out onto a wire rack to cool completely.
Spread almonds in a shallow pan and toast in a 350-degree convection oven for about 8 minutes or until lightly browned. Prepare orange glaze by combining ingredients and blending until smooth; drizzle over cake. Garnish with toasted almonds.
Serves: 10 to 12
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