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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)
Prep Time 5 minutes
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
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Collect together your equipment (see Recipe Notes below) and ingredients.
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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.
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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.