Frangipane is a ground almond mixture which works with almost any soft fruit. In wintertime when fresh fruit is more dear, you could use frozen (defrost overnight in a sieve over a bowl).
I’ve used fresh raspberries and a gluten-free frangipane filling for my usual tasters. Unusually, there’s no pastry crust but the recipe works fantastically as-is.
Serves: 6 – 8
- 125g raspberries
- 1/2 lemon, finely grated zest only
- 110g unsalted butter, cubed and softened; plus additional to grease dish
- 110g golden caster sugar (golden granulated will also work)
- 2 large eggs (they should total 125-135g when weighed in their shells)
- 120g gluten-free plain flour
- 30g ground almonds
- 1/4 tsp ground mace or nutmeg
- Flaked almonds and icing sugar, to garnish
- 1 large and 1 small mixing bowls
- A 9″ (23cm) round, shallow pie dish (mine is enamelled cast iron)
- An electric mixer (hand-held or stand), if you don’t want to cream by hand
- Spatula, for folding
- A sieve
- Cooling rack
- Preheat oven to 180 C (160 C fan-assisted).
- Grease your dish well with butter (including the sides) and stand up the raspberries across the bottom. Finely grate lemon zest over.
- Beat the sugar and butter at medium speed until pale and fluffy. Add the eggs one at a time, beating well until very smooth. Sift in the flour, ground almonds, and spice, and fold together gently.
- Dollop the filling over the fruit and carefully smooth the top. Sprinkle over some flaked almonds.
- Bake for around 25 minutes, turning the dish halfway through for even baking. When it’s firmly set – touch lightly in the centre and it springs back quickly – and golden brown, remove from the oven and leave to cool on a cooling rack.
- Dust with icing sugar before serving.
For a different – and more traditional – use of frangipane, with pastry, have a look at my Lemon Bakewell Tart. I’ve also added some to my Beetroot & Frangipane Pie, although that was meant to melt down into the nut crust so it’s very non-traditional (but the almond flavour complemented the beetroot quite well).
You could easily make this recipe your own by using ground cinnamon, allspice, or ginger (instead of, or with, the mace/nutmeg). This would also work quite well with strawberries, blueberries, blackberries, cherries, or even finely diced apricots, peaches, or the like.