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Sally Burke's avatar

Of course I had to like this, I made something very similar the other day, an Italian Almond and a Pear cake, like your Frangipane, moist and delicious.! OK, I know I said about the pre diabetic situation, but I only had a small piece, every one else ate THE LOT! You definitely don’t need the pastry case, but for individual servings I have done so. Thank you Jill.

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Jill Dupleix's avatar

It's very beautiful with pears! I've enjoyed it with red plums, too. Thanks. J.

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Victoria's avatar

The timing on this is perfect: I was wondering the other day what frangipane would be like minus the crust. Thank you! I will be trying this as soon as rhubarb starts sprouting and strawberries are actually sweet here in the northern hemisphere.

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Dianne Ounapuu's avatar

Thanks so much for the recipe-three of my favourite things! It’s been such a good year for figs and the ones that lean over the fence especially nice! Did some paintings, made jam, but will def be trying the frangipane.

Cheers, Dianne

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Louisa R's avatar

Thanks for the great tasting, easy recipe. I made this last night and it was a huge hit. Our guests devoured it and they rarely say yes to dessert. I assume that the 2Tablespoons of flour are Australian Tablespoons, so increased the amount accordingly. Also, because the available fresh fruit wasn't particularly great, I used some poached, dried sour cherries and they worked beautifully. Since I love the almond taste, I also added a small amount of almond extract to give it a nice, but not overpowering back note. My husband now insists that this go into the regular rotation and I agreed!

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Jill Dupleix's avatar

That sounds divine! I love a recipe with legs. Thanks, J.

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Louise Chappell's avatar

I made this with red plums and raspberries for an IWD dinner. It was delicious. Going on to the high rotation list! 🙏

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Shayne Mann's avatar

Could I omit the flour to make it gluten free?

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Jill Dupleix's avatar

The flour helps bind everything together but is not crucial, because the ground almonds act as a nut flour, though coarser in texture. Let me know how you go if you do it! Thanks, J.

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