Apple & Blackberry Frangipane
Serves
10-12
Prep
10 mins
Cooking
25 mins
Frangipane is just about my favourite cake. The rich almond sponge has all the flavour and moistness that a flour-based sponge lacks and it’s a good carrier for tart, seasonal fruits. At my restaurant, Poco, we put a different frangipane on the menu each season – from quince to rhubarb – using up whatever fruit is in abundance or in our own fridges, waiting to be used up. Cooked in a Le Creuset Toughened Non-Stick 35cm Roaster, it caramelises nicely on the bottom.
Ingredients
- 2 apples (about 400g), core removed, cut into thin wedges
- 300g blackberries or other fruit
- 400g butter, slightly softened
- 400g caster sugar
- 400g ground almonds
- 4 large free-range eggs
- 12 amaretti biscuits (optional)
- Live yoghurt to serve
Method
- Preheat oven 180˚C/ Gas Mark 4
- To make the frangipane, cream the butter and sugar together then mix in the ground almonds and egg and beat until smooth. Spread the frangipane mixture evenly in the roaster.
- Place the apple wedges in three rows on top of the frangipane and scatter the blackberries evenly across the surface. Bake in a hot oven for 30 minutes or until the frangipane has risen and is golden. If using, serve with crushed amaretti biscuits sprinkled over the top and a blob of yoghurt on the side.
Cook's notes
- Frangipane is delicious made with any seasonal fruit, so replace the apples and blackberries as you like. It’s a great way to use any over-ripe fruit left in your fruit bowl.
- Frangipane keeps very well in a tub outside or inside the fridge for up to five days and makes the most wonderful breakfast!
- Live yoghurt contains good bacteria, which are great for gut health. It’s delicious used as an alternative to cream on desserts.
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Apple & Blackberry Frangipane
Prep: 10 mins Cooking: 25 mins
Serves 10-12
Frangipane is just about my favourite cake. The rich almond sponge has all the flavour and moistness that a flour-based sponge lacks and it’s a good carrier for tart, seasonal fruits. At my restaurant, Poco, we put a different frangipane on the menu each season – from quince to rhubarb – using up whatever fruit is in abundance or in our own fridges, waiting to be used up. Cooked in a Le Creuset Toughened Non-Stick 35cm Roaster, it caramelises nicely on the bottom.
Ingredients
- 2 apples (about 400g), core removed, cut into thin wedges
- 300g blackberries or other fruit
- 400g butter, slightly softened
- 400g caster sugar
- 400g ground almonds
- 4 large free-range eggs
- 12 amaretti biscuits (optional)
- Live yoghurt to serve
Method
- Preheat oven 180˚C/ Gas Mark 4
- To make the frangipane, cream the butter and sugar together then mix in the ground almonds and egg and beat until smooth. Spread the frangipane mixture evenly in the roaster.
- Place the apple wedges in three rows on top of the frangipane and scatter the blackberries evenly across the surface. Bake in a hot oven for 30 minutes or until the frangipane has risen and is golden. If using, serve with crushed amaretti biscuits sprinkled over the top and a blob of yoghurt on the side.
Cook's Notes
- Frangipane is delicious made with any seasonal fruit, so replace the apples and blackberries as you like. It’s a great way to use any over-ripe fruit left in your fruit bowl.
- Frangipane keeps very well in a tub outside or inside the fridge for up to five days and makes the most wonderful breakfast!
- Live yoghurt contains good bacteria, which are great for gut health. It’s delicious used as an alternative to cream on desserts.
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