Spiced pear and apricot jam frangipane cake recipe

• 5 juniper berries, bruised with the back of a knife
• 1 tsp ground cinnamon
• 5 cloves
• 4 tbsp low-sugar apricot jam
• 4 pears, peeled, cored and sliced.
• 150 g (5.3oz) unsalted butter
• 150 g (5.3oz) caster sugar
• 3 medium eggs
• 100 g (3.5oz) self-raising flour
• 100 g (3.5oz) ground almonds
• 1 tsp baking powder
• 1 dollop creme fraiche per slice

1. Heat the oven to 180C/160C fan/gas mark 4.
2. Grease the bottom of a 9 inch spring form tin and line with greaseproof paper.
3. Heat the juniper, cinnamon and cloves with the apricot jam in a pan then add the pear slices and cook gently for 5 minutes until they are soft.
4. Set aside to cool.
5. Whisk together the butter and sugar till light and fluffy, then whisk in the eggs one at a time.
6. Use a large metal spoon to fold in the almonds, flour and baking powder.
7. Pick the spices out of the pear juices and discard.
8. Arrange the pear slices in the bottom of the tin along with just 2 tablespoons of the juices.
9. Pour over the cake batter and bake in the oven for 30-35 minutes until cooked through and the cake springs back when you touch the top.
10. Take out of the oven and cool for 15 minutes then turn out onto a serving plate and peel off the greaseproof paper.
11. Reheat the remaining pear juices and drizzle over.
12. Serve warm or cold with a dollop of creme fraiche.

juniper berries, ground cinnamon, cloves, butter, caster sugar, eggs, flour, ground almonds, baking powder, creme fraiche

Taken from www.lovefood.com/guide/recipes/45691/spiced-pear-and-apricot-jam-frangipane-cake-recipe (may not work)