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+ servings

Pear and Almond Sponge

  • Prep Time
    20 MINS
  • Cook Time
    35 MINS
  • KCals 106
  • Carbs 13G
  • WW Points:
  • 2 Green
  • 2 Blue
  • 2 Purple
10 Servings


  • 4 eggs
  • 5 tbsp granulated sweetener
  • 125 g self raising flour
  • 1 tsp baking powder
  • 25 g ground almonds
  • 2 tsp almond extract or Essence
  • 200 g pears peeled and cored
  • 1 pinch nutmeg grated or ground
  • low calorie cooking spray


  1. Peel the pears, cut them in half lengthways and scoop out any pips (we use a melon baller to do this).

  2. Place the pears in a pan of water and add the nutmeg. Bring to the boil and allow to simmer until the pears are soft. Remove them from the water and set aside to cool (you can do this in advance).

  3. Preheat the oven to 190°C. Line the base of a 9in cake pan with baking parchment and spray with low calorie cooking spray.
  4. When the pears are cool, cut them into slices and arrange them neatly on the bottom of the cake pan.

  5. In a bowl, whisk the eggs, granulated sweetener and almond extract until the mixture is thick and leaves a trail. This will take quite a while but be patient.

  6. In another bowl, mix together the flour, baking powder, and ground almonds and fold into the egg mixture with a metal spoon.

  7. Spoon this mixture on top of the cooked pears then place in the oven and bake for 30-35 minutes or until the cake has risen and is just firm to the touch (insert a skewer and if it comes out clean the sponge is ready).

  8. When the sponge is cooked, remove from the oven and leave it in the cake pan for 10 minutes, then remove it and allow to cool. Cut into 10 equal pieces and serve warm or cold with your choice of accompaniment.