Pear Frangipane Cake
50-55 minutes
1 cake
Vegetarian
About this recipe:
Serve this pear frangipane cake cold with a cup of coffee or serve warm with cream or custard as a dessert.
Equipment:
20cm/8” round cake tin and mixing bowl
Ingredients:
100g butter
100g caster sugar
2 eggs
100g Doves Farm Organic Self Raising White Flour
2 tbsp lime juice
100g ground almonds
3 ripe pears
1 tbsp demerara sugar
butter, for tin
Method:
190°C, Fan 170°C, 375°F, Gas 5
- Pre-heat the oven.
- Rub some butter around the inside of a 20cm/8” round cake tin or insert a baking liner.
- Chop the butter into small cubes.
- Put the butter cubes and sugar into a mixing bowl and beat together until light and fluffy.
- Beat in the eggs one at a time.
- Sieve the flour into the bowl and mix well.
- Add the lime juice and ground almonds and stir to combine.
- Tip the mixture into the prepared tin and smooth the top.
- Peel, core and slice the pears and arrange them over the top of the cake.
- Scatter the demerara sugar over the top.
- Bake for 50-55 minutes.
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I made this lovely cake today exactly as the recipe states. I may try vanilla essence instead of lime juice next time, to see the difference but it’s rather delicious as it is
Janet16
Reviewing: Pear Frangipane Cake
I made this this evening and took the advice of one of the reviewers. I used vanilla and almond extract not lime juice. I also chopped some pear and put in the frangipane. Cooked for 40-45 mins. Delicious and easy.
Wendy
Reviewing: Pear Frangipane Cake
I have had 3 goes at making this cake and have now perfected my version of it! I only bake it for 40 minutes as it is done by then, and was too dry after 50-55 minutes. I have also added a few drops of vanilla and almond essence to the batter instead of lime juice, and added a chopped pear to the batter as well. Simple and delicious, and a good way to use the pears from our pear trees.
Jacqueline Middleton Turner
Reviewing: Pear Frangipane Cake
Made this scrummy cake this morning. It's delicious! I used light muscovado instead of caster sugar and lemon juice instead of lime juice. Still perfect and not much left now...
Helen
Reviewing: Pear Frangipane Cake
Great recipe. I added ground cardamom to mine. The combo of pear and cardamom was lovely.
Bakey
Reviewing: Pear Frangipane Cake
Lovely cake - I used teaspoon of vanilla essence instead of lime juice - easy to make, healthy and delicious; freezes well - I make this often.
janet
Reviewing: Pear Frangipane Cake
I loved the simplicity of this recipe - I didn't have a lime so used an orange instead. It was a great tea time treat. Only complaint - it didn't last long on the plate!! I may have to make a bigger one next time. Another great Doves recipe . Thank you !
Judy
Reviewing: Pear Frangipane Cake
Loved this! Personally I really liked the live. I had to bake it for more than 40-45 minutes though. I tried adding cocoa powder to make a chocolate version but it wasn’t great. Stick to the recipe and this is really yummy
M
Reviewing: Pear Frangipane Cake
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
Andrea
Reviewing: Pear Frangipane Cake
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.
Yasmin
Reviewing: Pear Frangipane Cake
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!
Marian
Reviewing: Pear Frangipane Cake
Loved this. Followed recipe exactly. Very easy and so tasty.
sarah
Reviewing: Pear Frangipane Cake