Frangipani (pronounced FRAN-jee-PAH-nee) is a sweet, almond-based cream used to fill puffed pastries. This recipe transforms the filling into a decadent cake, layered with toasted almonds and pears soaked in almond extract. Instead of frosting, this moist cake is dressed with just a drizzle of warm, buttery rum caramel sauce adding the perfect touch to this delicious dessert. If you’re left with saucy leftovers, that’s OK! This caramel drizzle doubles as the perfect ice cream sundae topper.
4 medium, firm ripe pears, cored & sliced (peeled if desired)
1 tsp. Frontier Organic Almond Extract
1 cup vanilla yogurt
1/2 cup Frontier Organic Cane Sugar
1/4 cup honey
4 large eggs, lightly beaten
2 cups flour
3/4 cup finely chopped almonds, toasted
1 tsp. Frontier Sea Salt
2 tsp. Frontier Baking Powder
1 tsp. Frontier Organic Baking Soda
1 stick (4 oz.) unsalted butter, cubed
1/2 lb. (1 cup + 2 Tbsp.) packed dark brown sugar
2 Tbsp. dark corn syrup (can also use malt, golden or rice syrup)
1/2 cup heavy cream
1/4 tsp. sea salt
1/2 tsp. Frontier Vanilla Extract
1/4 cup rum, plus additional for finishing the sauce (alcohol-free tip below)
Frontier Organic Cinnamon
Toasted almond slivers
For the cake:
1. Preheat oven to 350 degrees F.
2. In small bowl, combine pears and almond extract.
3. In large bowl, combine yogurt, sugar, honey and eggs until blended.
4. Whisk together flour, 1/2 cup almonds, salt, baking powder and baking soda.
5. Mix dry ingredients into egg mixture, just until blended.
6. Sprinkle 1/4 cup almonds in bottom of oiled 10-cup Bundt pan. Spread 1/3 batter in pan, top with half the pears, then repeat layers, ending with batter.
7. Bake for 50 minutes to 1 hour. Cool on rack for 10 minutes, turn out and cool completely.
For the sauce:
1. In large pot, heat butter, brown sugar, corn syrup, heavy cream, salt, vanilla and 1/4 cup rum over medium-low heat, stirring until smooth and brown sugar dissolves. Simmer and continue cooking for about 15 minutes, stirring occasionally, until sauce has thickened and reduced. Sauce is done when thick enough to coat a spatula.
2. Remove from heat and let cool slightly. Add additional rum and salt if necessary, to taste.
3. Drizzle over cake, sprinkle toasted almond slivers and cinnamon on top. Refrigerate any remaining sauce.
Additional cooking tips:
- For an alcohol-free caramel sauce, omit rum and add 2 teaspoons rum flavoring (optional) and one split Frontier Organic Vanilla Bean. Add a splash more cream at the end if needed to achieve desired texture. Remove vanilla bean before serving.
- To warm leftover sauce, heat in a saucepan over low heat, stirring consistently.
- Drizzle warmed leftover sauce over ice cream and top with toasted walnut pieces or almonds.