Autumn Frangipane Cake
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and grease and line a 23 cm round cake tin.
Combine the flour, ground almonds, sugar, butter, eggs and almond essence in a bowl and whisk together for 2 minutes or until smooth.
Fold in the chopped pears and spoon into the prepared tin then bake for 30 - 35 minutes. Test with a wooden toothpick, if it comes out clean, the cake is done. Transfer the cake to a wire rack and leave to cool completely before dusting with icing sugar.