Almond Orange Cake with Poached Pears
A moist almond and orange cake topped with tender poached pears and flaked almonds—perfect for sharing over tea.
Almond & Raspberry Tart
This almond and raspberry tart is a classic bake with a buttery base and rich frangipane centre. Fresh raspberries cut through the sweetness and keep every slice bright and balanced.
It works beautifully for a weekend dessert, an afternoon tea spread, or a make-ahead dinner-party pudding. Serve warm or at room temperature with cream, crème fraîche or vanilla ice cream.
Method
25m45m1h 10m
- Heat the oven to 190°C (170°C fan) and lightly butter a 23 cm tart tin.
- Line the tin with the shortcrust pastry, press into the corners, trim the edges, and chill for 10 minutes.
- Prick the base, line with baking paper and baking beans, then blind bake for 12 minutes. Remove the paper and beans and bake for 5 minutes more.
- Beat the softened butter and caster sugar until pale and fluffy. Add the ground almonds, plain flour, and beaten eggs, then mix to a smooth frangipane.
- Spread the frangipane into the warm tart case, level the top, and scatter over the raspberries and flaked almonds.
- Bake for 28–32 minutes until set in the centre and golden on top.
- Cool in the tin for 15 minutes, then brush with warmed apricot jam for a glossy finish.
- Slice and serve warm or at room temperature.
Ingredients
- 1 sheet Sweet Shortcrust Pastry ready-rolled
- 2 Eggs beaten
- 2 tbsp Flaked Almonds
- 1 tbsp Plain Flour for dusting
- 125 g Unsalted butter softened
- 200 g Raspberries fresh
- 125 g Caster Sugar
- 125 g Ground almonds
- 1 tbsp Apricot Jam warmed
Notes
Use room-temperature butter so the frangipane creams smoothly and bakes evenly.
If the top colours too quickly, loosely tent the tart with foil for the final 10 minutes.
Let the tart cool before slicing so the filling sets and you get clean wedges.
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