Frangipane
Used in cakes, tarts and croissants, frangipane is cake batter made from butter, sugar, eggs, ground almonds, a little flour and a hint of vanilla and salt. It is very quick and easy to make, is utterly delectable and can be used in a variety of ways. Think Bakewell Tart, Pear and Almond Flan, Pithivier, Galette des Rois, Almond Croissants – all fabulously divine almond treats.
Whilst we all adore anything with frangipane in this house, you can also play around with it a little and make it with pistachio nuts or hazelnuts instead of almonds. But more of this in a separate post. For now, the simply glorious, traditional frangipane.
How to make Frangipane
Rather like my recipe for Classic Sponge Cake/Pudding – Core Recipe, you simply make sure the butter is at room temperature, weigh all the ingredients into one bowl and beat until combined. The key is not to over- beat. All done and ready to cook in less than a minute. It takes longer to weigh the ingredients and wash up afterwards than it does to actually make it!
Collect all your ingredients together:
- unsalted butter, at room temperature
- caster sugar
- large free-range egg
- ground almonds/almond meal
- plain/all-purpose flour
- almond extract
- vanilla extract
- fine salt
Make it!
- Weigh all the ingredients into a bowl and beat with an electric whisk for about 1 minute, or until combined.
NB Ensure the butter is at room temperature and soft enough to beat.
- The best way to do this is to take it out of the fridge around half an hour before you want to use it (you may need less time in hot climates!) and chop into small squares. It will soften much more quickly this way.
- If you do not have time to wait, you can soften it slightly in the microwave. Cut into small squares and blitz in short bursts only. Be very careful not to melt it though – just do 5 seconds at a time if you are unsure.
Ingredients 
Butter 
All ingredients 
Mix
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Frangipane
Used in cakes, tarts and croissants, frangipane is cake batter made from butter, sugar, eggs, ground almonds, a little flour and a hint of vanilla and salt. (Enough for 1 x 20cm/8 inch tart)
Ingredients
- 125g unsalted butter, at room temperature
- 125g caster sugar
- 1 large free-range egg
- 125g ground almonds/almond meal
- 20g plain/all-purpose flour
- ½ teaspoon almond extract
- ¼ teaspoon vanilla extract
- ¼ teaspoon fine salt
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Weigh all the ingredients into a bowl and beat with an electric whisk for about 1 minute, or until combined. Do not over-beat – just mix until combined.
-
Timings will vary according to the recipe but frangipane is generally cooked in an oven preheated to Fan Oven 160°C/180°C/350°F/Gas 4
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- mixing bowl
- electric whisk
NB Ensure the butter is at room temperature and soft enough to beat.
- The best way to do this is to take it out of the fridge around half an hour before you want to use it (you may need less time in hot climates!) and chop into small squares. It will soften much more quickly this way.
- If you do not have time to wait, you can soften it slightly in the microwave. Cut into small squares and blitz in short bursts only. Be very careful not to melt it though – just do 5 seconds at a time if you are unsure.
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Bakewell Tart
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