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Spiced Pear and Almond Jam Frangipane Cake recipe

PUBLISHED: 16:01 07 October 2014 | UPDATED: 16:01 07 October 2014


By Streamline (Serves 8-10)

• 5 juniper berries
• 1tsp ground cinnamon 
• 5 cloves
• 4 tbsp apricot jam
• 3-4 pears peeled, cored & sliced 
• 150g unsalted butter
• 150g caster sugar
• 3 medium eggs
• 100g self-raising flour
• 100g ground almonds
• 1 tsp baking powder

Heat oven to 180c. Grease a tin and line with greaseproof paper. Heat the juniper, cinnamon and cloves with the jam then add the pear slices and cook for 5 mins until soft. Set aside to cool.

Whisk together the butter and sugar then the eggs one at a time. Fold in the almonds, flour and baking powder.

Pick the spices out of the pear juices and discard. Arrange in the bottom of the tin along with 2 tbsp of the juices. Pour over the cake batter and bake in the oven for 30-35 mins until cooked through.

Take out of the oven and cool for 15mins then turn out onto a serving plate and peel off the greaseproof paper. Reheat the remaining pear juices and drizzle over.


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