Frangipane dates back to the 1500s, when the young Florentine Catherine de’ Medici married King Henry II of France when they were both just 14. According to William Curley, the British patissier, she brought a brigade of chefs with her, including Popelini, who introduced many Italian recipes to the French court. He tried to emulate her favourite polenta with local ingredients. He used ground almond (almond meal), sugar, eggs and butter, and she loved it. At the time, a perfume called Frangipani, named after the Marquis Frangipani, was fashionable. Catherine christened the delicacy after him as the scent of the almond cream reminded her of it. This cake has now become one of Giancarlo’s favourites as it is gluten-free.