Pear and almond cake
This cake combines pears and frangipane. This will yield a 26 cm cake.
Note that you can easily poach the pears a few days or even a week beforehand. Make sure to keep them wrapped and refrigerated.
- 26 cm cake pan
- 175 g flour
- 75 g white sugar (preferably white cassonade / basterdsuiker)
- 40 g almond meal (not almond powder)
- 100 g room temperature butter
- 1 egg
- 1/4 tsp salt
- 4 pears (ripe but not overripe)
- 700 ml water
- 200 g white sugar
- 20 ml lemon juice (optional)
- 200 g room temperature butter
- 200 g fine sugar
- 200 g almond meal (not almond powder)
- 4 eggs
- 1/4 tsp salt
- shot of rum
- combine and knead everything
- don’t knead too long as to avoid developing gluten
- wrap in foil
- rest for 1 hour, preferably in the fridge
- peel, halve and remove the seeds
- bring the water to a boil
- add the sugar and lemon juice
- simmer until the sugar has dissolved
- add the pears and cover
- poach for 10 to 15 minutes
- remove, let the pears drain and cool
- mix all the ingredients (use a mixer, or by hand if the butter is soft enough)
- preheat the oven to 180 °C
- roll out the dough in a 3-4 mm disc
- dress in the cake pan
- pour in the frangipane
- arrange the pears (tip towards the center)
- bake for 40 to 50 minutes at 180 °C
- heat up the apricot jam
- cover the baked cake with a thin layer
- sprinkle over the almond flakes