Pear Frangipani Cake

Serves 6 – 8 slices
Ready in 1 hr

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 gr) melted unsalted butter, plus 1 tablespoon more for buttering the pan, separated
4 large eggs, beaten until just lightly foamy
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 cups (90 gr) almond flour
3/4 cup (90 g) all purpose flour
3/4 cup (90 gr) granulated sugar, plus about 1-2 Tbs 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 gr) sliced almonds
powdered sugar, for dusting

Preparation

Pre-Heat oven to 350°F/180°C

Line a 9-inch spring form pan with baking paper. Generously butter and flour cake pan. Shake off flour excess. Set aside.

In a mixing bowl, whisk together eggs, melted butter, vanilla extract, almond extract. In a separate bowl, whisk together almond flour, all purpose flour, granulated sugar, salt,baking powder and lemon zest.

Combine both mixtures just until smooth. Do not over mix.

Pour batter into the prepared pan. Batter might be more on the liquid side. Do not worry. Arrange pear slices over the top in concentric circles. Sprinkle about 1-2 tablespoons granulated sugar over pears, then scatter sliced almonds on top. Place the spring form on a baking sheet and bake for about 50-60 minutes or until nicely browned on top and an inserted skewer comes out clean. Start watching the cake on the 50 minutes mark. If it brows too quickly cover it with aluminum foil.

Remove cake from the oven and let it cool for about 15 minutes. Use a butter knife to help release the cake, and let cool for about 15 minutes further. Dust with powdered sugar and serve.