Kirsch black cherry and poached pear frangipani – party size

Preparation Time 10 mins
Cooking Time 40 mins
Suitable for pre-cooking Yes
Wheat Free Yes
Sugar Free Low Sugar
Egg Free No
Dairy Free Optional
Gluten Free Optional


200 gr Salted butter
3 tbsp agave syrup or 120 gr sugar
4 eggs
200 gr ground almonds
2 tbsp rye flour
1 tsp baking powder
3 tbsp black cherries in kirsch
4 poached pears

Mix butter and syrup/sugar together.
Whisk in eggs.
Measure ground almonds and flour with 1 tsp baking powder.
Fold into mixture.
Mix the fruit into the mixture.
Turn into a 10 inch oblong swiss roll cake tin.

Cook for 40 minutes at 180o (not fan).

Serve with mascarpone cream!