Easy Pear Frangipane Sharing Cake

A classic sweet, fluffy dessert perfect with something warm.


Place ¼ cup (60 ml) plus ½ tablespoon (7 ml) softened butter in an electric mixer.

City Style and Living Fall 2022 Easy Pear Frangipane Sharing Cake serving with wine
/ Serve with a glass of wine or port; K&S Media

Beat in ½ cup (125 ml) icing sugar and ½ cup (125 ml) almond flour a little at a time.

Follow with ⅛ cup (30 ml) flour. Continue beating and add 1 egg. The mixture should be light and airy. Refrigerate 30 minutes.

Cover whole poached pears with mixture and bake for approximately 50 minutes at 180 °C (350 °F) or until a wooden skewer inserted in the frangipane comes out clean.

3 of our favourite varieties 

1/ Bosc

TASTE: sweet yet spiced

FLESH: white, creamy, crisp

BEST FOR: snacking, baking, cooking

2/ Bartlett

TASTE: sweet & buttery

FLESH: almost translucent

BEST FOR: snacking, baked desserts, jams, jellies

3/ Anjou

TASTE: mild & sweet

FLESH: rich, creamy

BEST FOR: fruit salads, salads, baked desserts

Did you know?

Pears do not tree-ripen, but need time for the sugars to develop off the branch? These sweet beauties are harvested from late summer, well into October.

This original recipe first appeared in the Fall 2022 issue of City Style and Living Magazine.

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