cake:
1 firm pears, such as anjou, halved and cored
½ lemon, for squeezing on pears
2 cups unbleached, all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking soda
2 sticks (8 ounces) unsalted butter, cut into tablespoons and room temperature
1 cup granulated sugar
¾ cup (7 to 8 ounces) almond paste, room temperature (purchased or use recipe on page 51)
2 large eggs, room temperature
1 cup plain greek yogurt
1 teaspoon pure almond extract
glaze:
½ cup confectioners’ sugar, sifted
2 tablespoons water
¼ cup slivered almonds, toasted
Nutritional information per serving (based on 1 slice 24 servings per cake):
Calories 209 (46% from fat) • carb. 25g • pro. 4g • fat 11g
Active Time: 20 minutes (not including preparing almond paste)
Inactive Time: 40 to 45 minutes
2. Insert the slicing disc at setting 3 into the work bowl of the food processor. Slice the pears on High; remove and reserve on a plate. Squeeze the lemon over the slices to prevent oxidation (browning).
4. Remove the slicing disc and replace with the chopping blade. Put the butter and sugar into the work bowl and process on Low for 40 seconds, or until fluffy and creamy. Scrape down sides and then break apart the almond paste and add the pieces evenly to the mixture. Pulse 2 to 3 times and then process on High until creamy and smooth, about 1 minute. If you notice that there are still clumps at this point, scrape down again and process for additional time.