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)
- 200g butter, at room temperature
- 200g caster sugar
- 4 large eggs
- 200g ground almonds
- 30g cornflour
- Zest of 2 lemons
- 16 raspberries
- 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.