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Pear Frangipane Cake

Makes 1 cake

Free from Soya


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  1. Pre-heat the oven.
  2. Line the base of 20cm/8” round cake tin with parchment and rub some butter around the edges.
  3. Put the butter and sugar into a large bowl and beat together until light and fluffy.
  4. Beat in the eggs one at a time.
  5. Sieve the flour into the bowl and mix well.
  6. Add the grated lime and juice and stir again.
  7. Add the ground almonds and stir to combine.
  8. Tip the mixture into the prepared tin and smooth the top.
  9. Peel, quarter and core the pears and arrange them over the top of the cake.
  10. Bake for 40-45 minutes.


20cm/8” round cake tin


190°C, Fan 170°C, 375°F, Gas 5

Cooking time

40-45 minutes
Have made this a number of times, subbing in apples and ginger, pear and cardamom, and lemon instead of lime. Quick, easy and delicious. Yum
By Andrea
10 Jun 2020
I personally think that the lime doesn’t go quite as well than if you were to just use vanilla extract. Nevertheless it still tasted good.
By Yasmin
05 May 2020
I'm sure this tastes even better with fresh pears, but I'm here to tell you it was absolutely delicious with tinned pears too! In fact, I bet some other fresh or tinned fruits would work just as well. I also used lemon instead of lime as that's what I had. Super simple, and relatively low in sugar - I served it with plain yoghurt, and it was a winner for our whole family, Thanks for the recipe!
By Marian
02 May 2020
Loved this. Followed recipe exactly. Very easy and so tasty.
By sarah
15 Aug 2019

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