I was struggling with F… I’m trying to save fruit cake for ‘xmas cake’ and I made fudge cupcakes recently so didn’t want to replicate that so soon. In despair I asked the other half for a suggestion and he immediately said ‘frangipane’, so here we have it! I smothered it in raspberry puree icing for an extra burst of flavour and decorated with fresh raspberries, but you could easily leave off the icing and serve with a dollop of creme fraiche or ice cream etc… The raspberry icing is a great use of natural colour and flavour, and the cake is also gluten free.
- 200g butter, softened
- 200g caster sugar
- 4 free range eggs
- 200g ground almonds
- 30g cornflour
- Zest of 2 lemons
- 16 raspberries
- 85g butter, softened
- 280g icing sugar
- approx 4 tbsp raspberries, mashed
1. Grease and line a 20cm by 20cm (8 inch by 8 inch) square tin. Preheat the oven to 180c / 160 c fan/ gas mark 4.
2. Cream together the butter and sugar until it’s pale and fluffy.
3. Beat in the eggs one at a time, then stir in the almonds, cornflour and zest.
4. Pour the batter into the tin and spread it evenly with a palette knife. Push the raspberries into the batter.
5. Bake for around 25 minutes, or until the top is golden and the cake is cooked through and springs back when touched.
6. Leave in the tin to cool completely, then transfer to a cooling rack.
7. Beat the icing ingredients together for 4-5 minutes (you will see the colour go a bit paler as air is incorporated into it), then top the cooled cake using a palette knife or spatula.
I think this may become a new favourite recipe…
(all photo credits miss suzylee)