No baking expertise required.
What I love about these is you don’t need to be an expert baker to make frangipane. Being moist, it’s very forgiving to work with and can be cut into dainty slices without the risk of them falling apart.
This is one of five recipes I developed for Morrisons, and if you fancy a butchers at the magazine spread, just click here.
For the frangipane
- 180g butter, softened
- 100g golden caster sugar
- 3 eggs
- 2 tbsp milk
- 1 tsp vanilla extract
- 100g ground almonds
- 100g self-raising flour
For the topping
- 165g pear, peeled and chopped
- 1 tbsp golden caster sugar
- 35g flaked almonds
- Runny honey
- Icing sugar for dusting
- Heat the oven to 160°C/140°C Fan/Gas 3. Line a 20cm cake tin with baking paper and lightly grease with butter.
- Beat the butter and sugar in a mixing bowl until creamed and fluffy, then add the eggs one at a time and beat in. Mix in the milk and vanilla, then add the ground almonds and sieve in the flour bit by bit until combined. Pour the mixture into the tin and spread it out until flat.
- In another bowl, combine the pear, sugar and 25g of the flaked almonds. Spoon over the top of the frangipane mixture, gently pressing some of the pear down into the mix. Bake for about 45 minutes or until the top is evenly baked and a light golden-brown.
- While it’s cooking, add the remaining almonds to a dry frying pan and toast gently until they are lightly golden.
- Once cooled, remove the cake from the tin and cut it into slices. Finish by drizzling the top with runny honey, scattering on the almonds and dusting with icing sugar.