Frangipane

Name: Frangipane
Yield: Makes 600 g (21 oz)
Ingredients: 170 g (6 oz/1¾ cups) ground almonds (almond meal); 170 g (6 oz/¾ cup/1½ sticks) unsalted butter at room temperature; 170 g (6 oz) eggs (shelled and weighed), beaten; 170 g (6 oz/generous ¾ cup) caster (superfine) sugar

Preparation info

Makes
600 g

Difficulty
Easy

Appears in

Soulful Baker

By Julie Jones

Published 2017

About

I adore the flavour of almonds in baking, the marriage between stone fruits and almonds being one of my all-time favourite combinations. Frangipane is a great way to bake with almonds, and is a perfect bed on which to nestle a variety of fruits, from plums to berries, prior to baking.

Ingredients

170 g (6 oz/¾ cup/1½ sticks) unsalted butter

Method

Place the butter and sugar in the bowl of a free-standing mixer fitted with the paddle attachment. Cream together until they are completely smooth and combined. With the mixer running, add a little of the egg and then a spoonful of the almonds. Repeat this sequence until all of the eggs and almonds have been added, giving a final mix until everything has blended together.

The frangipane