Pear Almond and Amaretto Frangipane Torta. Too Easy.

OLYMPUS DIGITAL CAMERAA little anniversary passed by the other day : I published my 200th post on this site, making me wonder whether my blog has a secret life of its own. What started as a journal to record my obsession with cooking and all things Italian, interspersed with the odd travel and garden post, has acquired its own weekly and monthly rhythm and character. I enjoy the weekly travel prompts provided by Ailsa at Where’s My Backpack, and the photographic challenge offered by The daily Post at WordPress.  A month doesn’t pass by without popping into Celia’s ‘In my Kitchen’ at Fig Jam and Lime Cordial and I attempt to record my vegetable garden efforts in the monthly Garden Share Collective. I have met some wonderful folk along the way: my virtual world is a positive and palpable part of my life. These friends have encouraged me to make my own sourdough bread ( Celia) explore new recipe books, taking me out of my comfort zone, thanks to Leah at The Cookbook Guru, acquire wonderful vintage cookbooks due to scholarly accounts by Debi at My Kitchen Witch, visit a most fabulous garden and seaside in New Zealand at Julie’s Frog Pond Farm, read the most enticing recipes by the best cook in Melbourne ( Sandra at Please Pass the Recipe), be amused by Lorraine’s antics at Not Quite Nigella, feel envious of Jane’s energy and her volume of baking at The Shady Baker, reflect on the wisdom and beauty of Ardys desert photographs at Ardysez and the storytelling of Ella Dee. There are so many more, newer friends, too numerous to mention, especially the documenters of Italian life, those residing near Lucca and travellers in that great country.

OLYMPUS DIGITAL CAMERAMy top rating post of all time is Apricot Almond Cake with Amaretto. Easy Frangipane quickly followed by In My Kitchen. February 2014 ,

My ostracised posts,those languishing at the bottom end of the stats page, are Travel Theme: World Cups  and Travel Theme: Energy.


Thanks to you, dear reader, for encouraging me along the way with your comments, ‘likes’ and views. As a way of celebrating, I’m including the original Pear Frangipane Cake recipe as it’s pear season and I believe it is the best version of this cake. I love this cake because it impresses most guests, is easy to make, and doesn’t have a pastry crust, which is a bonus.  Also check out the blueberry version by the lovely Signorina at Napoli Restaurant Alert  as well as my raspberry version here.


Torta di Pere, Mandorle e Amaretto. Pear Almond and Amaretto Frangipane Tart.


  • 125 g softened unsalted butter
  •  150 g of castor sugar
  • 4 eggs
  • 50 g plain flour
  • 1 teaspoon baking powder
  • 375 g almond meal
  • 2 Tablespoons Amaretto liqueur
  • Two large pears, peeled, cored and cut into thick wedges
  • 25 g flaked almonds for top (optional)


  1. Preheat oven to 180c. Grease a 25 cm loose bottom tin. Line base.
  2. Place butter and sugar and eggs in a mixer bowl and beat for 5 minutes until thick and pale.
  3. Stir in the flour mixed with the baking powder, then fold in the almond meal, followed by the Amaretto.  Pour into the prepared tin and smooth top.
  4. Arrange pear wedges over the top, pressing them down so they partly submerge. Scatter the top with the flaked almonds. ( optional)
  5. Bake for 45- 50 mins. Cool in tin.
  6. Serve dusted with icing sugar, cream or mascapone.

40 thoughts on “Pear Almond and Amaretto Frangipane Torta. Too Easy.”

  1. Some lovely photos here, Francesca, and that pear frangipane looks amazingly delicious. Congratulations on the milestone! The blogosphere has turned out to be an extremely interesting community and the rewards of participating very gratifying. (Thank you for the mention too!) Fond wishes for many more posts!

    Liked by 1 person

  2. “Ostracized posts” – I love it, I have a few sad ones like that too. This version of your cake looks devine, another one Il Marito would love. You are bad for our waistlines! 200 posts is truly amazing and you should also be proud of the engagement you get – people clearly love what you write, me included 🙂

    Liked by 1 person

  3. Congratulations, that’s a real accomplishment. I’m constantly amazed for myself, what was an experiment is still going after 3 years! Thank you for the mention 🙂 It’s a wonderful community, and many friends of yours are friends of mine. After seeing your recipes, I bought some almond meal… so I could make Pear Almond and Amaretto Frangipane Tart! And, thanks to you I have new eyes in op shops etc and am inspired to collect old floral tins & plates and tea towels, amongst other things.

    Liked by 1 person

    1. So kind. And very pleased that you have caught the op-shop bug. Treasures galore out there and I am sure they will end up in Taylors Arm. Good luck with the recipe. It is pretty basic but sure to impress. It keeps well ( in summer in the fridge) for a few days.


      1. Indeed Taylors Arm is where most of my treasures are kept… few in the small space in Sydney. I will take some pics at Easter and do a IMK post the next month 🙂


  4. You know Francesca, that Feb 2014 IMK was one of the most heart wrenching pieces I have ever read. I still think your courage, writing about the loss of your home, your cookbooks, the treasures you had collected in your travels. Your dedication to reducing your footprint on this earth is inspiring and I feel priviledged to that you mention me in this post. Thanks for your blogging friendship

    Liked by 1 person

  5. Francesca, I am honoured to be one of those you listed. You are definitely on my own list! I do like this pear frangipane tart. In fact, I like most of your food (and garden, and photos, and commentary). So, blog on.


  6. You gorgeous girl! Thank you so much for mentioning me .. Happy 200th post! Love your blog, and I so enjoy yakking with you! And guess what? I have loads of pears, so I’m going to make that dessert!


  7. Congratulations Francesca! I’m only 1/4 of the way to your impressive total, but also find it interesting what topics people enjoy or engage with and which not!
    It’s lovely to hear how much you enjoy it still, and I hope there are many more posts to come..


Now over to you.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.