Pear Frangipane Cake

Pear Frangipane Cake
  • Yield: 1 Serving
  • Prep Time: 20 Mins.
  • Cook Time: 50 Mins.


  • 2 1/3 cups Fisher® Chef’s Naturals Almond Flour, plus extra for dusting
  • 1/3 cup gluten-free or all purpose flour, plus extra for dusting
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons butter, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 3/4 teaspoon almond extract
  • 1 1/2 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 teaspoons dark rum
  • 1 ripe pear, thinly sliced
  • 1 tablespoon (1-2) Fisher® Chef’s Naturals Sliced Almonds
  • 1 tablespoon powdered sugar, for dusting (optional)


  1. Preheat oven to 350°F. Line  9-inch cake pan with parchment paper. Grease sides then dust with a mix of almond flour and gluten-free flour. 
  2. Combine 2 ¼ cups Fisher® Chef’s Naturals Almond Flour, ⅓ cup gluten-free flour, baking powder, and salt in a medium bowl and stir to combine.
  3. In a stand mixer fitted with paddle attachment cream butter with sugar until light and fluffy, scraping down sides of bowl as necessary.
  4. Add eggs, extracts, zest, and rum and mix until fully incorporated. Add flour mixture and mix until just combined.
  5. Pour batter into prepared pan, spreading in even layer.  Arrange pear slices atop batter and scatter Fisher® Chef’s Naturals Sliced Almonds over top.
  6. Bake until a toothpick pulls out clean, 45 to 50 minutes. Cool completely before dusting with powdered sugar, if desired, and slicing.     

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