Frangipane dessert.

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225g butter.

225gcaster sugar or honey.

4 eggs (or six egg yolks).

225g ground almonds.

1 rounded teaspoon baking powder.

1 teaspoon almond extract/essence.

1 punnet fresh raspberries.

4 handfuls flaked almonds (optional).

2 tablespoons raspberry jam (optional).


Cream the butter and sugar until light and fluffy.

Whisk in the eggs, one at a time with a teaspoon of the ground almonds.

Fold in the remaining ground almonds, baking powder, almond essence and two handfuls flakedalmonds (if using).

If using the raspberry jam, spread over the cooked pastry case or place a little in each ramekin.

Spread the frangipane mixon top of the jam andstud with raspberries.  Topwith flaked almonds.

Cook in a pre-heated oven 180C, Gas 4 for about 20-25 minutes, reducing the temperature if the nuts are over browning.

Remove from the oven and allow to cool a little before serving with a scoop of raspberry ice cream

My Tips:

The proportions are 1 large egg to 57g or 2 ounces of butter, sugar and ground almonds plus the almond extract.

Honey can replace the sugar and I added a little drizzle of honey to the nut topping.

I replaced the raspberries with pieces of cooking apple (about the size of my thumbnail): a layer of frangipane, a layer of apple, more frangipane topped with apple and a squeeze of honey.  Other fresh soft or stoned fruit  could be used but “cut-side up” to prevent too much of the juice soaking into the mix during cooking.


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© 2024 - Penny Melville-Brown
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