Chocolate and pear frangipane cake
https://www.coop.co.uk/recipes/chocolate-and-pear-frangipane-cake
Stuck for something to give to neighbours or bring to a party? Everyone will love this rich cake
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Feeds
14
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Ready in
2 hours
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 43g
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Ingredients
- 225g Co-op unsalted butter, plus extra for greasing
- 200g Co-op Fairtrade dark chocolate
- 5 Co-op British eggs
- 200g Co-op Greek style fat free yogurt
- 1 tsp almond extract
- 100g Co-op self raising flour
- 150g ground almonds
- 300g caster sugar
- 3 Co-op British pears, peeled, cored and halved
- 2 tbsp flaked almonds
- 3 tbsp apricot jam
- 50g Co-op Fairtrade milk chocolate (optional)
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Grease a 23cm loose-bottomed cake tin with butter then line with greaseproof paper
- Melt the chocolate and butter in a bowl over a pan of simmering water, making sure the bowl doesn’t touch the water, then set aside to cool
- Whisk the eggs, yogurt and almond extract with the cooled chocolate
- In a separate bowl, mix together the flour, ground almonds and sugar, then add the chocolate mixture
- Stir until you get an even batter then pour into the tin
- Cut 6 slits in the bottom of each pear half, fan out the bases and lay on top of the cake, tips facing the centre
- Sprinkle over the flaked almonds and bake for 1 hour 30 mins, until a skewer inserted into the centre comes out clean
- Leave to cool for 20 mins
- Meanwhile, gently heat the jam with 1 tbsp water and brush over the pears, then remove the cake from the tin
- For an extra touch, melt the milk chocolate and drizzle over the cake, if you like
