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Frangipane
Preparation info
- Makes
800 g
- Difficulty
Easy
Appears in
By Roger Pizey
Published 2013
This version of frangipane is lighter and, because of the self-raising flour, more cakey than traditional frangipane (see Pithiviers for the traditional recipe). This also works well alongside stoned fruit.
Ingredients
250 g 9 oz 250 g 9
Method
- Cream the butter and sugar together until light and fluffy, then add the ground almonds and sifted flours.
- Whisk together well, then slowly whisk in the eggs until fully combined.
- Place in the fridge to rest.
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