Pear and Almond Sponge with Plum Jam and Yogurt
A frangipane tart is my all-time favorite pudding and this is the brunch version. The vanilla and almond sponge topped with flaked almonds and pear slices make it particularly aesthetically pleasing, so it’s perfect for hosting. You can swap the fruit throughout the year, depending on what’s in season, and play around with jam pairings.
SERVES 6–8
Ingredients:
- 4 pears, peeled, cored and finely sliced
- 5 oz. salted butter
- 5 oz. light brown or caster (superfine) sugar
- 2 tsp. vanilla paste
- 3 eggs
- 7 oz. ground almonds
- 3½ oz. plain (all-purpose) flour
- 1 tsp. cinnamon
- Pinch of salt
- 2 oz. toasted flaked almonds
- Plum jam, crème fraiche, and thyme sprigs to garnish
Print Recipe
Instructions:
- Start by preheating your oven to 350°F, lining a cake or brownie tin (15 x 8 in.) with baking paper and prepping your pears.
- Then place the butter, sugar and vanilla in a mixing bowl and whisk till really smooth and creamy.
- Add the eggs, ground almonds, flour, cinnamon and pinch of salt and continue to whisk till you have a really smooth fluffy batter.
- Pour the mix into your lined baking tray and smooth with a palette knife. Spread the pear slices out over the top, pressing slightly into the batter. Do the same with the flaked almonds.
- Bake for 40 minutes or until cooked through and golden brown on the top. Remove from the oven and let cool.
- When ready to serve, split between your plates and serve with a spoonful of crème fraiche, spoonful of jam and a scattering of thyme sprigs.
