A Dainty Dessert without the fuss…..”Sounds like my type of recipe”
“Toasted Almond and Pecan Frangipani”
Some of my best ever recipes might be considered fuss free but never lack all the delightful qualities of a great home bake.
With a crumb thats both moist and has a heavenly aromatic warmth that only roasted nuts can give. A crunchy crust which can only be described as….”Balance has been restored in the universe of baking”. If you are partial to pecans and almonds as I am, then Im thinking you will love this recipe.
Crunchy crust coating:
1 x 20cm round baking pan
10g room temperature unsalted butter 40g flaked almonds 2 Tablespoons caster sugar
Spread the butter all over the base and sides of the baking pan.
Spread the almonds and sugar around the edges and base and set aside.
For the Frangipani:
75 g whole Almonds toasted 75 g whole Pecans toasted
140 g Caster sugar (optional use French Caster Sugar – CSR Sugars of the World)
115 g butter at room temperature
50 g Plain/All purpose flour 1 pinch of salt
1/4 teaspoon baking powder
Topping: 40g Flaked Almonds
Preheat oven to 170 ° C (fan forced).
In the bowl of your food processor fitted with the cutting blade place the toasted almonds, pecans and sugar pulse till the nuts are and even crumble.
Add eggs and butter and the pinch of salt pulse the food processor for 30 seconds.
Finally add the flour mixed and baking powder, pulse again till everything is well combined.
Pour the cake batter into the cake pan and sprinkle the 40g of flaked almonds evenly over the top of the batter. Bake for 30-35 minutes, till the cake is golden.
Let the cake cool completely before removing from the cake pan.
Dust with a little icing sugar and serve. 🙂