Pear and Hazelnut Frangipane Cakelettes

Sunday 15 January 2017

I have a confession to make.

I am one of those obnoxious people that walk around the grocery shops, tut tutting and taking note of things that look delicious, all the while telling myself that I could quite easily make them at home . . . not only cheaper but somehow tastier too.

I know, it's annoying isn't it! But I have to say that 99% of the time it works for me. I just basically take note of the ingredients on the package, leaving out any artificial flavours and chemicals of course . . . and then I come home and try to replicate it as best as I can.

Now I know I'm not the only one who does this . . . am I? Come on fess up!!!

This is one of my recent successes. I saw these tasty looking little cakelettes in Tesco one day . . . one of their finest desserts line . . . and I thought to myself . . . scrummy, but I don't want to pay what they're asking and so . . .

I came home and made it myself. It wasn't all that hard.

Scrummy Hazelnut frangipane cake batter, dropped on top of a sweet pear half, dropped on top of some toasted chopped hazelnuts, which in turn have been placed on top of a mixture of melted butter and brown sugar.

Easy peasy, lemon squeasy and oh-so-tasty too! A quenelle of clotted cream is a must on top of them, served warm, so that it melts down over the cake. Every mouthful was a delight!

*Pear and Hazelnut Frangipane Cakelettes*
Serves 6
Printable Recipe

I saw something similar to this in the grocery store the other day and thought to myself, I can do better than that! Serve warm with a dollop of clotted cream for a real taste treat!

1 tin of small pear halves, well drained
(You will need six halves)
6 TBS butter
12 TBS soft light brown sugar, packed
60g of toasted hazelnuts, chopped (generous 1/3 cup)

For the frangipane:
165g of ground toasted hazelnuts (1 cup)
125g of caster sugar (1/2 cup)
6 TBS of butter
1/4 tsp of vanilla
2 large free range eggs, lightly beaten
35g of plain flour (1/4 cup)

You will need 6 (8 ounce) porcelain ramekins. Butter each well and then place them on a baking tray. Preheat the oven to 180*C/350*F/ gas mark 4.

Melt the butter and pour an equal amount into the bottom of each ramekin. Sprinkle 2 TBS of the brown sugar into each. Top with an equal amount of toasted chopped hazlenuts.

Make the frangipane. Beat together the butter and sugar until fluffy. Beat in the eggs and vanilla. Whisk together the flour and ground nuts. Fold this into the creamed mixture, making sure it is evenly combined.

Place one pear half on top of the hazelnuts in each ramekin. Top each with 1/6 of the frangipane. Bake in the preheated oven for 30 to 40 minutes, until set and nicely browned. Let stand for several minutes. Run a sharp knife around the edge of each and then carefully invert onto serving plates. Allow to cool for about 10 minutes, then top with a dollop of clotted cream (If desired) or vanilla ice cream and serve.


  1. I am not good enough at inventing are..very..and these are cute..and just the description sounds wonderful..I guess the pear could be really any type of fruit we like?

    1. I think apples or pears or plums, rhubarb, almost any fruit would work. Peaches or apricots would be nice. I think going to cooking school helped me a lot Monique! xoxo

    2. Thank you Marie, this will be delicious. I have apples to use, and will sub with almonds and almond flour, as it's all I have right now. Will have to use my giant muffin pan too, don't have ramekins! Much improvisation here! Lol. Thank you for the daily joy you bring.

    3. That sounds fabulous Merrypetal! You might want to soften the apples a bit first? I don't know. Since pears are a much softer fruit or cut them into thinner slices. You're welcome! xo

  2. Absolutely, great advice, I shall do so. Thanks! We're eating Ketogenic since October and I sincerely appreciate that your recipes are easy to alter for our new lifestyle.

  3. I'm right there with you, tut tutting and taking notes! This recipe looks lovely, and thanks to the Great British Baking Show, I know what frangipane is!

    1. haha Linda, there are probably more of us than you think! I love the GBBO. I hope it doesn't lose much in its transition away from the BBC! xo

  4. How did I not know you went to cooking school????? Those look divine!

    1. I used to be a Chef before I retired Susan. Thanks! They are pretty divine! xo


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