Steps
- Preheat the oven to 350°F / 180°C. Oil the sides of an 8in / 20cm springform pan and line the base with parchment. Core 450g of firm pears and cut into chunks, keeping the skins.
- Process 200g of superfine sugar with 100g of shelled pistachios until finely ground with a few small pieces.
- Add the pears, 200g of ground almonds, 1½ teaspoons of gluten-free baking powder, 6 large room-temperature eggs, and 1½ teaspoons of rosewater.
- Process until the pears are fully pureed into the batter, then scrape into the pan. Bake for 40-50 minutes, until brown, pulling slightly from the sides, and a tester carries only a few damp crumbs.
- Check after 35 minutes and loosely cover with foil if browning too quickly. Cool completely in the pan, then unmold onto a plate.
- Mix 2 teaspoons of apricot jam, ½ teaspoon of lemon juice, and ½ teaspoon of rosewater. Brush over the cake, removing any apricot lumps, then scatter with finely chopped pistachios and edible rose petals.