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
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
1. Preheat oven to 150°C.
2. 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.
3. 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
4. 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.
5. Cook for about five minutes.
6. 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.
7. 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.