Spiced pear and apricot jam frangipane cake recipe
Deceptively easy to make, this show stopping cake is full of delicate spicing and made with a lighter sponge and sticky fruit topping, meaning less need to feel guilty about indulging in this tasty Christmas treat.
Remember, cook the pears gently so they don’t break up and adjust the cooking time depending on their ripeness. If your pears are very large, using only three will work.
Ingredients
- 5 juniper berries, bruised with the back of a knife
- 1 tsp ground cinnamon
- 5 cloves
- 4 tbsp low-sugar apricot jam
- 4 pears, peeled, cored and sliced.
- 150 g unsalted butter
- 150 g caster sugar
- 3 medium eggs
- 100 g self-raising flour
- 100 g ground almonds
- 1 tsp baking powder
- 5 juniper berries, bruised with the back of a knife
- 1 tsp ground cinnamon
- 5 cloves
- 4 tbsp low-sugar apricot jam
- 4 pears, peeled, cored and sliced.
- 5.3 oz unsalted butter
- 5.3 oz caster sugar
- 3 medium eggs
- 3.5 oz self-raising flour
- 3.5 oz ground almonds
- 1 tsp baking powder
- 5 juniper berries, bruised with the back of a knife
- 1 tsp ground cinnamon
- 5 cloves
- 4 tbsp low-sugar apricot jam
- 4 pears, peeled, cored and sliced.
- 5.3 oz unsalted butter
- 5.3 oz caster sugar
- 3 medium eggs
- 3.5 oz self-raising flour
- 3.5 oz ground almonds
- 1 tsp baking powder
- 1 dollop crème fraîche per slice
- 1 dollop crème fraîche per slice
- 1 dollop crème fraîche per slice
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 35 mins
- Serves: 10
Step-by-step
- Heat the oven to 180C/160C fan/gas mark 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. 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. Serve warm or cold with a dollop of crème fraîche.
This recipe was devised by Alison Clarkson for Streamline Jams
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature