Pear Frangipani Cake
This cake is a version of the frangipani tart. Sliced pears baked in a dense, moist and nutty batter until tender and lightly golden makes it delicious. Baking it early in the day or even the day before improves the taste. Firm pears work best, holding their shape while softening beautifully in the oven but apples work as well.
Ingredients
- 8 Tbsp (113 g) melted unsalted butter, plus 1 Tbsp more for buttering the pan, separated
- 4 large eggs, beaten until just lightly foamy
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3/4 cup (90 g) almond flour
- 3/4 cup (90 g) all purpose flour
- 3/4 cup (90 g) granulated sugar, plus about 1-2 Tbsp more for sprinkling cake top, separated
- ¼ tsp kosher salt
- 1 tsp baking powder
- 2 large firm-ripe pears, or apples, peeled, in ¼-inch slices
- ¼ cup (25 g) sliced almonds
- zest of 1 untreated lemon
- powdered sugar, for dusting
Preparation
Preheat oven to 350°F (180°C).
Line a 9-inch springform pan with baking paper. Generously butter and flour the pan, shaking off the excess flour. Set aside.
In a mixing bowl, whisk together the eggs, melted butter, vanilla extract, and almond extract. In a separate bowl, whisk together the almond flour, all-purpose flour, granulated sugar, salt, baking powder and lemon zest.
Combine both mixtures just until smooth. Do not overmix.
Pour the batter into the prepared pan. The batter may be on the liquid side; that is fine. Arrange the pear slices over the top in concentric circles. Sprinkle 1 to 2 tablespoons granulated sugar over the pears, then scatter the sliced almonds on top. Place the springform pan on a baking sheet and bake for about 50 to 60 minutes, or until nicely browned on top and a skewer inserted comes out clean. Start checking the cake at the 50-minute mark; if it browns too quickly, cover it with aluminum foil.
Remove the cake from the oven and let it cool for about 15 minutes. Use a butter knife to help release the cake, then let it cool for about 15 minutes further. Dust with powdered sugar and serve.
Notes
Butter vs. margarine: Butter gives a richer flavor; margarine a slightly lighter crumb.
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