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Almond Paste or Frangipane
- Serves
4–8
- Difficulty
Easy
By Gary Rhodes
Published 1995
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 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
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