Pear, almond, ginger: a frangipane cake of substence and flavour
Wholesome and flavoursome, this is a cake for the whole family.
Almonds have a quiet elegance. They don’t boast of their flavour, nor do they demand attention. In their simplest form, raw and fresh from the shell, they are a picture of subtlety: delicate, almost milk-like. Fresh almonds, often consumed in their youthful, verdant stage, can be bought still enclosed in their fuzzy outer hull. These are a rare treat, typically available for only a few weeks in spring, with a tender, almost jelly-like texture and a delicate, sweet, grassy finish. But it is when almonds mature and are roasted that they really come alive. They have the versatility to play many roles, from the nutty crunch on a bowl of granola to a creamy pesto, a buttery ice-cream or the moist, marzipan sweetness of a frangipane cake.
While Californian almonds dominate global production and are sturdy and consistent, they lack the flavour of their European counterparts. Sicilian almonds reflect the island’s harsh terrain and the windswept groves in which they grow. Their flavours are more pronounced, earthy and robust, with a marzipan bitterness celebrated in granitas and biscotti. Valencian almonds hail from Spain’s eastern coastal region, where the temperate climate helps develop their crisp texture and balanced, subtly sweet flavour. These almonds are typically more elongated and have a higher oil content than their Italian counterparts, giving them a slightly richer, buttery mouthfeel. Marcona are considered the “queen” of almonds, fatter and smoother in texture than the Valencians. Plump and round, they are the richest almonds that money can buy.
With this delicious cake, the heat of the oven caramelises the sugars in this fluffy batter, balancing the delicate bitterness of the almonds. I like to add pears and a touch of ginger to this wholesome cake, but apples and cinnamon work just as well. You would be nuts not to give it a go.
Try my other almond recipe: squid and fennel with almonds.
Pear & ginger frangipane cake
- Ingredients
- 150g unsalted butter, softened
- 170g muscovado sugar
- 3 large eggs
- 75g wholemeal flour
- ½ teaspoon baking powder
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 150g ground almonds
- 100g greek yoghurt
- Zest of ½ lemon
- 3 ripe beurre bosc pears, peeled and cored
- 10g crystalised ginger, chopped
- 30g flaked almonds
- 1½ teaspoon ground cinnamon
Method
- Preheat your oven to 180C. Grease and line a 20cm springform cake tin with baking paper. Combine the flour, ground almonds, baking powder, ground ginger and salt.
- In a large bowl whisk the butter, 150g muscovado sugar and lemon zest together until creamy and light. Add the eggs one at a time, beating well after each addition. Gradually add the dry ingredients, followed by the yoghurt and crystallised ginger, mixing until evenly combined. Roughly chop one of the pears and add to the mix.
- Pour the batter into the prepared cake tin and smooth the surface.
- Slice the remaining pears and place on top in a circular pattern. Toast the flaked almond in a small pan until golden brown, and at the last minute add the remaining 20g of muscovado sugar and the cinnamon.
- Sprinkle over the top of the cake then bake for 60 minutes, or until the cake is golden brown and a skewer inserted into the centre comes out clean.
- Remove from the oven and allow the cake to cool on a wire rack. Serves 6-8