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.
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.
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.
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!
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.
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.
It's very beautiful with pears! I've enjoyed it with red plums, too. Thanks. J.
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.
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
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!
That sounds divine! I love a recipe with legs. Thanks, J.
I made this with red plums and raspberries for an IWD dinner. It was delicious. Going on to the high rotation list! 🙏
Could I omit the flour to make it gluten free?
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.