![]() Add the almond flour and mix well.įill a greased mold (approx 24 cm/ 9.5 inches diameter and a height of about 3.5 cm /1.4 inches preferably with removable bottom) with the rolled out pastry dough. Beat the sugar together with the three eggs and the grated zest of lemon, orange or tangerine until creamy and add the melted butter while continuing to beat. Now make the frangipane by slowly melting the 125 g butter over low heat and letting it cool slightly. Make sure the dough is cool but still easy to work with by the time you want to roll it out. Rap in clingfilm and leave to rest in the fridge for 30 minutes. ![]() Make a firm dough with the flour, butter, sugar, salt and the half egg. But…if you are looking for a perfectly baked, crisp bottom I would suggest blind baking the pastry for 10 minutes before filling it. This is absolutely no problem, the tart is perfectly delicious. The bottom does not go soggy this way when I bake it, but it is not exactly crisp either. ![]() Note: To keep this recipe easy and simple I bake the tart, base and filling, in one go. + 125 g of fresh raspberries and/or other fruits of choice Zest of 1 small lemon, orange or tangerine After 5 minutes, remove the sides of the pan and let the cake cool completely.125 g finely ground almonds or almond flour Remove from oven, place pan on a wire rack. Bake for 60 minutes or until golden brown and a wooden skewer inserted into the centre comes out clean.ĩ. Pour batter into springform pan, smooth the surface, arrange pear slices on top and sprinkle the sugar topping all over the top.Ĩ. Add all-purpose flour mixture and milk, beat until just combined.ħ. Mix in almond flour and almond extract.Ħ. Add eggs, beating well after each addition.ĥ. In a large bowl or the bowl of a stand mixer, cream butter and sugar until pale and fluffy.Ĥ. In another small bowl, prepare the topping by mixing 2 tbsp sugar, 1 tsp cinnamon and 1/2 tsp ginger.ģ. In a small bowl, combine all-purpose flour, baking powder, 1 tsp cinnamon, 1/2 tsp ginger and salt. Line an 8″ springform pan with parchment paper.Ģ. To see more of my food photos and videos, be sure to follow me on Instagram, Facebook, Pinterest, Twitter and YouTube ❤ PEAR FRANGIPANE CAKEġ. Don’t forget to take a photo, tag it Instagram and hashtag it #divinelydelish □ I’d love to see your creations! This cake is incredibly yummy and perfect for any time of the day, whether it’s breakfast, afternoon tea or an after-dinner dessert. The combination and amounts of these ingredients is what makes this cake dense, rich and ultra moist! You can, of course, top the cake with apples or other fruit such as peaches, berries, etc. In actual fact, there are lots of cakes using almond flour, butter, sugar and eggs, but not all 4 ingredients in equal amounts, as you’d find in frangipane. ![]() Since everyone loves moist cakes, why not make a cake out of frangipane?! Wow, the texture of the frangipane was like that of an incredibly moist cake! That’s when I had my aha moment. When I took it out, the top and edges were nicely browned. I placed it in the oven and kind of forgot about it. I had some leftover frangipane, so I spread it into a small baking pan and arranged some apple slices on top to make a mini crustless apple frangipane tart. I came up with the idea for this cake by accident, when I was making apple frangipane tart one day. ![]()
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