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.
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.