Frangipane

Frangipane

By
From
Top With Cinnamon
Makes
enough for 1 cake
Photographer
Izy Hossack

If you ever have fruit sitting around and are wondering what to do with it, think of frangipane. It will never let you down – it works especially well with stone fruits and berries. Fill tarts, spread onto brioche or swirl into cakes then top with some fruit and bake. It’s no secret that I will eat frangipane batter from the bowl or that I’ve tainted cashew butter with almond extract and brown sugar so I can feign the frangipane flavour on my toast for breakfast.

Ingredients

Quantity Ingredient
3 tablespoons butter
or 4 tablespoons Almond butter
50g light brown sugar
1 teaspoon almond extract
1 egg
2 tablespoons plain flour
1/4 teaspoon salt
45g ground almonds

Method

  1. Cream together the butter (or almond butter), sugar, almond extract and egg. Stir in the flour, salt and ground almonds until smooth.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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