Gary Rhodes

Almond Paste or Frangipane

Preparation info
  • Serves

    4–8

    • Difficulty

      Easy

Appears in
More Rhodes Around Britain
More Rhodes Around Britain

By Gary Rhodes

Published 1995

  • About

This almond paste is the recipe which is used to make Bakewell Tart, that old favourite nursery pudding. The mixture freezes well, or you can make it in smaller amounts, just maintaining the same proportions.

Ingredients

  • 225 g (8 oz) unsalted butter, cold
  • 225 g (8

Method

Cream together the butter and sugar until almost white. Mix together the ground almonds and flour. Add one egg at a time to the butter and sugar mixture, sprinkling a handful of ground almonds and flour at the same time. This helps the butter and sugar cream to accept the eggs. Once all the eggs have been added, just continue to fold in the remaining almond and flour mixture.

Cook as di