Spicy, aromatic and deceptively easy to make, this frangipane cake is the perfect weekend showstopper.
The light sponge and sticky fruit topping come together beautifully – serve warm or cold with a dollop of custard, ice cream or crème fraîche.
Serves: 8-10 Preparation time: 10 minutes Cooking time: 30-35 minutes
- 5 juniper berries, bruised with the back of a knife
- 1 tsp ground cinnamon
- 5 cloves
- 4 tbsp Streamline apricot jam
- 3-4 pears depending on their size, peeled cored & sliced (we used Blush pears)
- 150g unsalted butter
- 150g caster sugar
- 3 medium eggs
- 100g self-raising flour
- 100g ground almonds
- 1 tsp baking powder
- crème fraîche to serve
What to do:
- Heat the oven to 180C/ 160C fan/ gas 4. Grease the bottom of a 9 inch spring form tin and line with greaseproof paper. Heat the juniper, cinnamon and cloves with the apricot jam in a pan then add the pear slices and cook gently for 5 minutes until they are soft – you may need to adjust time slightly depending on ripeness. Set aside to cool.
- Whisk together the butter and sugar till light and fluffy, then whisk in the eggs one at a time. Use a large metal spoon to fold in the almonds, flour and baking powder.
- Pick the spices out of the pear juices and discard. Arrange the pear slices in the bottom of the tin along with just 2 tablespoons of the juices. Pour over the cake batter and bake in the oven for 30-35 minutes until cooked through and the cake springs back when you touch the top.
- Take out of the oven and cool for 15 minutes then turn out onto a serving plate and peel off the greaseproof paper. Reheat the remaining pear juices and drizzle over.
Each serving contains: 319 calories, 22.4g sugar, 20.1g fat
Recipe courtesy of: www.streamlinefoods.co.uk