Friday, 3 June 2011

Baking for Beginners: Raspberry Frangipane Cake

This almondy French cake is moist, rich and naturally gluten free. But what I like best about it is that it's named after a man who invented perfume to scent Louis XIII's gloves. I mean, who needs perfume for their gloves? Well, apparently Louis XIII did, and Don Cesare Frangipani was the man to give it to him.


Frangipane is usually a type of pastry cream, and always made with ground almonds. I decided to make it into this fruity pud after eating a delicious raspberry frangipane tart in Chapters in Blackheath. They serve it with raspberry ice cream, but it's also lovely with creme fraiche.


Raspberry Frangipane Cake (serves 8)

You'll need:
  • 200g butter, at room temperature
  • 200g caster sugar
  • 4 large eggs
  • 200g ground almonds
  • 30g cornflour
  • Zest of 2 lemons
  • 16 raspberries
Make it!
  • Grease and line a 20cm by 20cm (8 inch by 8 inch) tin. Preheat the oven to 180c / gas 4.
  • Cream together the butter and sugar until it's pale and fluffy.
  • Beat in the eggs one at a time.
  • Stir in the almonds, cornflour and zest.
  • Pour the batter into the tin and spread it evenly with a palette knife. Push the raspberries into the batter. You can do this haphazardly or in a geekily uniform matrix like me.
  • Bake for around 25 minutes, or until the top is golden and the cake is cooked through.

8 comments:

  1. Excellent facting Alex, and a delicious looking cake!

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  2. Yum, I want to eat this NOW.

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  3. I love frangipane, looks gorgeous, might make this at the weekend.

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  4. Do it Isla! I've also noticed it keeps quite well (providing you don't scoff it all...)

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  5. Alex the Pink's Mum13 June 2011 at 16:23

    Have made this today and it's delicious - moist and almondy (and gluten free for coeliacs like me). I love the way the raspberries 'weep' slightly into the surrounding cake. Ooh, I think I'll just have another small piece......

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  6. Bake for 25mins??????? It's been in for 55mins and it's still not done!!!

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  7. It was in for just over an hour and OMG!!!!!! so worth the wait. It's lush and my Mam loves it. Think I might put a few more raspberries in next time I make it though. xxxx

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    Replies
    1. Oh I'm so pleased it worked out! Sometimes some recipes and ovens just aren't friends together. Enjoy your cake.

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