I came up with the idea for this cake by accident, when I was making apple frangipane tart one day.  I had some leftover frangipane, so I spread it into a small baking pan and arranged some apple slices on top to make a mini crustless apple frangipane tart.  I placed it in the oven and kind of forgot about it. When I took it out, the top and edges were nicely browned. I cut a piece and took a bite. Wow, the texture of the frangipane was like that of an incredibly moist cake! That’s when I had my aha moment. Since everyone loves moist cakes, why not make a cake out of frangipane?!

In actual fact, there are lots of cakes using almond flour, butter, sugar and eggs , but not all 4 ingredients in equal amounts, as you’d find in frangipane. The combination and amounts of these ingredients is what makes this cake dense, rich and ultra moist! You can, of course, top the cake with apples or other fruit such as peaches, berries, etc.

This cake is incredibly yummy and perfect for any time of the day, whether it’s breakfast, afternoon tea or an after-dinner dessert.

Did you make this recipe?

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PEAR FRANGIPANE CAKE

Yield: 1-8″ cake

Ingredients:

150g unsalted butter
150g sugar
3 large eggs
150g almond flour
75g all-purpose flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1-1/2 teaspoons almond extract
6 tablespoons milk
2-3 pears, peeled and sliced

Sugar topping:
2 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon ginger

Directions:

1. Preheat oven to 350F. Line an 8″ springform pan with parchment paper.

2. In a small bowl, combine all-purpose flour, baking powder, 1 tsp cinnamon, 1/2 tsp ginger and salt. Set aside. In another small bowl, prepare the topping by mixing 2 tbsp sugar, 1 tsp cinnamon and 1/2 tsp ginger.

3. In a large bowl or the bowl of a stand mixer, cream butter and sugar until pale and fluffy.

4. Add eggs, beating well after each addition.

5. Mix in almond flour and almond extract.

6. Add all-purpose flour mixture and milk, beat until just combined.

7. Pour batter into springform pan, smooth the surface, arrange pear slices on top and sprinkle the sugar topping all over the top.

8. Bake for 60 minutes or until golden brown and a wooden skewer inserted into the centre comes out clean.

9. Remove from oven, place pan on a wire rack. After 5 minutes, remove the sides of the pan and let the cake cool completely.