Spiced pear and apricot jam frangipane cake recipe

Name: Spiced pear and apricot jam frangipane cake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 juniper berries, bruised with the back of a knife; 1 tsp ground cinnamon; 5 cloves; 4 tbsp low-sugar apricot jam; 4 pears, peeled, cored and sliced.; 150 g (5.3oz) unsalted butter; 150 g (5.3oz) caster sugar; 3 medium eggs; 100 g (3.5oz) self-raising flour; 100 g (3.5oz) ground almonds; 1 tsp baking powder; 1 dollop creme fraiche per slice

Servings: persons

5 juniper berries, bruised with the back of a knife
1 tsp ground cinnamon
5 cloves
4 tbsp low-sugar apricot jam
4 pears, peeled, cored and sliced.
150 g (5.3oz) unsalted butter
150 g (5.3oz) caster sugar
3 medium eggs
100 g (3.5oz) self-raising flour
100 g (3.5oz) ground almonds
1 tsp baking powder
1 dollop creme fraiche per slice

1
Heat the oven to 180C/160C fan/gas mark 4.
2
Grease the bottom of a 9 inch spring form tin and line with greaseproof paper.
3
Heat the juniper, cinnamon and cloves with the apricot jam in a pan then add the pear slices and cook gently for 5 minutes until they are soft.
4
Set aside to cool.
5
Whisk together the butter and sugar till light and fluffy, then whisk in the eggs one at a time.
6
Use a large metal spoon to fold in the almonds, flour and baking powder.
7
Pick the spices out of the pear juices and discard.
8
Arrange the pear slices in the bottom of the tin along with just 2 tablespoons of the juices.
9
Pour over the cake batter and bake in the oven for 30-35 minutes until cooked through and the cake springs back when you touch the top.
10
Take out of the oven and cool for 15 minutes then turn out onto a serving plate and peel off the greaseproof paper.
11
Reheat the remaining pear juices and drizzle over.
12
Serve warm or cold with a dollop of creme fraiche.

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 juniper berries, bruised with the back of a knife, 1 tsp ground cinnamon, 5 cloves, 4 tbsp low-sugar apricot jam, and more.

Yes, Spiced pear and apricot jam frangipane cake recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!