Welcome to my first post! I've spent a long time wondering what topic to use for the opening to my blog, after a lot of deliberation I’ve decided to share the locals favourite, so today I pass over my most popular cake recipe and a Jam Jar Cafe classic;
Gluten-free Almond Frangipane.
This recipe is extremely versatile, you can use any seasonal fruit you have to hand, from strawberries and raspberries in the summer, autumnal blackberries and figs, to apples and pears spiced with warming cinnamon in the winter.
Here's the ingredients for my summer favourite;
250g organic butter gently melted
225g golden caster sugar
175g ground almonds
4 large free range eggs
1 tsp almond oil
125g doves gluten free self raising flour
50g flaked almonds
unrefined golden icing sugar to dust
organic pouring cream (optional)
Another great thing about this recipe is that it's surprisingly easy to follow, the tricky part is oven temperature and baking time, but we’ll get to that later.
Firstly, in a large bowl mix together the melted butter and caster sugar with a wooden spoon until it’s evenly incorporated, then add the ground almonds and mix again until you have an even paste like texture throughout.
Next, add the eggs - 2 at a time and beat into the mixture so you now have a golden runny consistency. Add a teaspoon of almond oil, this isn’t essential but I feel it adds a delicious marzipan flavour, reminiscent of the little cherry topped bake well tarts I remember enjoying as a kid.
Now sift the flour and fold gently until it’s all mixed in. Finally pour the cake mix into a lined cake tin and top with sliced strawberries, scatter over the flaked almonds for a crunchy texture on top..
Bake in a preheated oven at 170 for 40 minutes or until lightly golden all over with a little bounce to the touch at the centre. Keep an eye on it after 30 minutes of baking as depending on your oven and the depth of your tin will alter the cooking time by 5 minutes or so.
Once removed from the oven allow to cool in the tin, dust with unrefined golden icing sugar slice into squares. And as its Wimbledon season and we have strawberries involved why not serve with a side of pouring cream.