Toasted Almond and Pecan Frangipani

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)
3 eggs
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. 🙂




The Little French Deli


….un peu de France dans votre assiette…..  a little bit of France on your plate

I have always felt that home is where the heart is no matter how near or far you may find yourself. In a world of travellers and backpackers, establishing yourself in a country far from home can be daunting but as many migrants have found that only when surrounding yourself with familiarity a state of satisfaction and happiness can be established.

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“Bonjour”….With this basic and all to often taken for granted greeting, a connection has been made. My instinct to respond was put in action of which I replied proudly with “G-day” and a little giggle and whisper of Bonjour!  A very AUSSIE -FRENCH welcome!

At a glance, I came eye to eye with all the classics Duck Confit and Cassoulet, a fine display of wine, cheese and croissants, tarts and pies! The menu board listed a degustation of all the flavours that represented food from home a Parisian Home. The store board out the front of “The Little French Deli” simply listed Bread, Cheese, Charcuterie, Patisseries and All French!

Yes, for those who have made the journey to Bonbeach and visited the little deli, what it may lack in shop front space it makes up for with heart and passion and did I mention the glorious sunlit court yard. The court yard is perfect spot to soak up some winter sun and fresh air. You may even be greeted by the neighbourhood cat which has also adopted a French sophistication.

We surround ourselves with family, friends and food all these fill the void but allow as to embrace the present new family, friends and new opportunities. The little French Deli was established in October of 2012 by two fine french men with a passion to delight us with beautiful buttery pastry, golden bread sticks, tantalising tarts and for one food blogger a sensory overload. Romain, the French engineer from Lyon and Gaspard, he grew up in the kitchen of his parents Fine Cuisine Restaurant. Embrace the flavours of France and make them feel as much welcomed as they make you feel and with much gusto as you enter the deli say……..”Bonjour”   (Thats G-day to you and me)

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The Little French Deli

524 Nepean Highway

Bonbeach, Victoria

Open Tuesday to Sunday from 10 am to 5 pm.

French & Fabulous

Why is it that when we hear the word “CAKE” spoken out loud or looking through the thousands of food related magazines we instantly think sweet, vanilla, chocolate, syrup goodness…..etc

Stop looking at the recipe, I haven’t forgotten to add the sugar!

Ive decided to make a classic, a French Savoury Cake.

Ive never said no to cheese, nuts or fruit and these are the basic flavour combinations that have revolutionised the word CAKE. Upon more research Im told that this type of savoury cake is popular amongst the Parisians and sure to be a family, lunch or picnic favourite in my household too. Found in boulangeries and served with a side salad in chic cafes.

Savoury Stilton, Apricot & Almond Cake


250g Plain Flour

1 teaspoon Baking Powder

200g Stilton cut into small cubes

60g Almond Flakes

120g Dry Apricots Chopped (I do like to choose them based on the colour as this will be reflected when the cake is cut)

4 Eggs

150ml Olive Oil

100ml Full Cream Milk

1 Tablespoon Plain Greek Yogurt

1 teaspoon Sea Salt

Freshly ground Pepper


1: Pre-heat the oven 180 Degrees, grease a loaf pan and line with baking paper and set aside.

2: In a bowl mix together the flour, baking powder, cheese, almond flakes and apricots salt and pepper and set aside.

3: Use an electric mixer to beat the eggs till very pale light and fluffy, add one at a time the oil, milk and yogurt.

4: Pour all the egg mix over the flour mix and fold through till all combined. Note its best to do this by hand with a spatula as you don’t want to knock out all the air in the egg mix.

5: Once all combined pour it into the prepared loaf pan and bake for 35-45 minutes or until a skewer inserted comes out clean.

6: Leave to cool and serve on its own or as the Parisians do with a little side salad.



I have adapted this recipe from a Savoury Cake by Rachel Khoo.