Indulge in this simple pear, rosemary and frangipane cake
This simple yet delicious cake is the perfect dessert for a quiet night in.
- 240g softened butter, at room temperature
- 120g white sugar
- 120g brown sugar
- 4 eggs beaten, at room temperature
- 140g almond meal
- 110g self-raising flour
- 1 tbsp chopped rosemary
- 500g sugar
- 1 vanilla bean, cut in half and seeds scraped out
- 2 lemons, zested and juiced
- 6 winter nelis pears, peeled and quartered
- 1 sprig of rosemary
- Whipped cream, to serve
- Preheat oven to 150°C.
- Line a 22cm spring-form cake tin with baking paper, making sure to leave at least 3cm of paper overhanging the top of the tin.
- Cream the butter and sugars and add the eggs one at a time. Fold in the almond meal, flour and chopped rosemary, being careful not to over-mix.
For the pears
- Add sugar to a heavy based pan and cook to a light caramel. Add vanilla, lemon juice and lemon zest and toss the pears until coated.
- Cook for about five minutes.
- Arrange pears in the bottom of the tin, pour over batter and bake for about 2 to 2½ hours or until cake skewer comes out clean.
- To serve, place a slice on a serving plate with a spoonful of softly whipped cream and a drizzle of any leftover pear caramel. Garnish with a sprig of rosemary.
Recipe thanks to Australian Pears.
Republished with permission of Wyza.com.au.