Pear Cake with Frangipani

Today we have a traditional French almond cake with small pears.

Pears reveal their taste in baked dishes perfectly well; they acquire extraordinary tenderness, sweetness and flavor. Heat treatment has a positive effect on pears.

If you have hard pears, you need to blanch them in sugar syrup. And if the peel is rough, it is better to remove it.

Ingredients for Pear Cake with Frangipani

For the dough

Flour: 200 gr.
Butter: 100 gr.
Sugar: 50 gr.
Ground almonds: 50 gr.
Egg: 1
A pinch of salt.

For frangipani

Ground almonds: 100 gr.
Sugar: 100 gr.
Butter: 100 gr.
Pears for the filling: 300 gr.

Recipe for Pear Cake with Frangipani

Mix flour with sugar, salt and almonds.
Chop with cold butter, add egg and knead dough.
Wrap the dough in a film and place it in the refrigerator for 40-60 minutes.
Cook frangipani by mixing all the ingredients.
Cut the pears in half and remove the core.
Flatten the dough all over the mold with your fingers.
Put frangipani on top.
Then, place pears on top of frangipani, pressing them into it slightly.
Bake for half an hour, at 180 C, then reduce temperature to 150 C and bake 15-20 minutes more.