The Home Economics Bit
Poached pears are simply pears that have been cooked in a flavoured liquid, most often a syrup or a wine, with spices. Poaching softens the fruit, and infuses it with the rich flavours of the liquid, resulting in a tender and delicious dessert.
Gluten Free Frangipane Cake topped with Poached Pears
Tender poached pears nestled atop a delicate almond frangipane cake. If you're looking for an elegant gluten free bake, this is the cake for you.
Ingredients
For the poached pears
- 75 g caster sugar
- pared peel of 1 organic lemon
- 1 cinnamon stick
- 4 star anise
- 1 litre cold water
- 4 small pears peeled, cored & halved
For the frangipane cake
- 120 g butter softened
- 120 g caster sugar
- 2 large eggs
- 120 g gluten free *self raising flour blend sifted
- 120 g ground almonds
- juice of 1/2 a lemon
- 1 tbsp demerara sugar
- 25 g flaked almonds
Instructions
For the poached pears
- In a large saucepan, combine the sugar, lemon peel, cinnamon and water.
- Bring the liquid to a gentle simmer.
- Add the halved pears, then cover the saucepan with a lid.
- Poach the pears over a low-medium heat for 15-20 minutes. Ensure the liquid remains at a gentle simmer, do not allow it to come to a boil.
- Once poached, remove the saucepan from the heat and leave the pears to cool in the liquid. This can take up to 3 hours.
- Once cooled, slice each half pear into 4 slices, and set aside in the fridge until ready to add to the cake.
For the frangipane cake
- Preheat the oven to 175°C. Grease and line a 9" round springform cake tin.
- In a large mixing bowl, beat together the butter and sugar until pale, light and fluffy.
- Beat in the eggs one at a time.
- Sieve the flour into the bowl beat until just incorporated.
- Add the lime juice and ground almonds. Beat until just combined.
- Using a rubber spatula, scrape the mixture into the prepared tin.
- Smooth the top then arrange the sliced poached pears on top.
- Sprinkle with the demerara sugar and the flaked almonds.
- Bake in the preheated oven for 50-55 minutes.
- Leave to cool in the tin for 15-20 minutes, then turn out the cake and slice it carefully to serve, or it leave to cool completely on a wire rack.
Notes
gluten free *self raising flour blend I use a gluten free flour blend that has baking powder added – Freee self-raising gluten free flour blend by Doves Farm – however, if you are using a plain gluten free flour blend you can simple add 1 level tsp of baking powder to this recipe.