I Loaf you

Pear and almond loaf

Exclusive extract from Bakeree by Charlotte Ree. Photos by Luisa Brimble


"This is a showstopper. The stems of the pears are crucial to this dessert. I always poach a few additional pears as back up, should any of their stems break." - Charlotte Ree


Poached pear Ingredients:


400g sugar
6 cups water
6 bosc pears, peeled, with stems intact
juice of 1 lemon
1 vanilla bean, split in two

    Almond Loaf Ingredients:

    • 150g sugar
    • 125g butter, at room temperature
    • 160g sour cream, at room temperature
    • 100g plain flour, sifted
    • 100g self-raising flour, sifted
    • 80g almond meal
    • 2 eggs, at room temperature
    • double cream, to serve


    Sprinkle each pear with lemon juice to avoid browning as you peel them. Place the sugar and water in a saucepan over medium heat and simmer for 5 minutes.

    Add pears and the vanilla bean. Allow the pears to simmer in the liquid, covered with a square of baking paper, for 15-20 minutes or until tender. Turn occasionally to ensure even cooking. Set aside to cool.

    Preheat oven to 160°C. Grease a loaf pan and line bottom with baking paper so it extends over the sides of the pan. Beat butter and sugar in the bowl of your electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add the sour cream and beat until combined. Stir in the sifted flours and almond meal.

    Strain your pears.

    Pour the batter into your pan. Take three pears and arrange them in a straight line, one by one, with a 3cm gap between each. Gently push the pears to the bottom of the pan.

    Bake for 50 minutes. Allow to cool in the pan before serving with double cream.

    TIP Check your loaf at the 20 minute mark and straighten any pears that may have tilted to their side.

    The fun, originally huge Päärynä (Pear) pattern displays the influence of pop art which was in vogue when the fabric was designed. Design by Maija Isola, 1969.

    Find Charlotte Ree on Instagram: @charlotteree. If you try the recipe, please use hastags #bakewithmarimekko and #mybakeree, we'd love to see your creations! Photography by Luisa Brimble.