Spiced Pear and Apricot Jam Frangipane Cake
Serves: 10
Cost Cutting Eco Friendly Freezes Well
Almonds and apricot are a winning combination in this gorgeous cake. All you need now is lots of whipped cream!
Ingredients:
5 juniper berries, bruised with the back of a knife1 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 free-range eggs
100g self-raising flour
100g ground almonds
1 tsp baking powder
crème fraîche, to serve
method:
- 1 Heat the oven to 180C/350F/Gas 4. Grease the bottom of a 9in 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 for five minutes.
- Whisk the butter and sugar until fluffy, then whisk in the eggs one at a time. Use a metal spoon to fold in the almonds, flour and baking powder.
- Discard the spices from the pear juices. Arrange the pear slices in the bottom of the tin along with two tablespoons of the juices. Pour over the cake batter and bake in the oven for 30-35 minutes.
- 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. Serve warm or cold with a dollop of crème fraîche.
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