Pear & Ginger Frangipane Cake

Name: Pear & Ginger Frangipane
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10
Ingredients: ⅓ cup (100g) unsalted butter, melted; 1 cup (100g) plain flour; 1 tablespoon baking powder; 1 heaped tablespoon ground ginger; 1 tablespoon Christmas Cake &amp; Pudding Spice*; 1 cup (100g) ground almonds/almond meal; ½ cup coconut sugar - optional; 8 tinned pear* halves or 4 ripe pears, peeled, cored &amp; chopped; 3 eggs, beaten; 3cm fresh ginger, peeled &amp; finely grated

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This soft and moist Pear & Ginger Frangipane Cake suits many side-effects and can be adapted for others. The whole family will enjoy this one.

Pear & Ginger Frangipane

Rated 5.0 stars by 1 users

Servings

10

Prep Time

15 minutes

Cook Time

40 minutes

Author

Centre For Cancer Nutrition

This soft and moist Pear & Ginger Frangipane Cake suits many side-effects and can be adapted for others. The whole family will enjoy this one.

Ingredients

⅓ cup (100g) unsalted butter, melted
1 cup (100g) plain flour
1 tablespoon baking powder
1 heaped tablespoon ground ginger
1 tablespoon Christmas Cake & Pudding Spice*
1 cup (100g) ground almonds/almond meal
½ cup coconut sugar - optional
8 tinned pear* halves or 4 ripe pears, peeled, cored & chopped
3 eggs, beaten
3cm fresh ginger, peeled & finely grated

Directions

Preheat an oven to 180ºC (355ºF) or 170ºC for a fan-forced oven. Grease a 23cm x 5cm spring-form cake tin.
In a large bowl, add the flour, baking powder, ground ginger, Christmas spice, coconut sugar and ground almonds. To the bowl of dry ingredients, add the melted butter, beaten eggs, pear and ginger. Stir to combine well.
Pour the cake batter into the greased cake tin and transfer to the oven. Bake for 40 minutes. The cake should be set and golden brown.
Remove the cake from the oven and allow to cool in the tin for 5 minutes. Remove from the tin and cool on a wire rack. Cut and serve.

Recipe Video

Recipe Note

* You can substitute frozen peaches or other fruits for the pears. Use about 500g.

*I buy this from Gewürzhaus.

For difficulty swallowing: puree the pears and stem ginger to avoid chunks.
For metallic taste: Use silicone or wood utensils. Use a ceramic or plastic bowls.
For dry mouth & throat: Serve with a good dollop of coconut or plain Greek yoghurt to add moisture.