I LOVE strawberry season in Cornwall! Nothing beats a succulent, mouth-wateringly sweet local strawberry and we certainly seem to produce the best! My favourite strawberry recipe to bake is this Strawberry Frangipane. The nuttiness of the almond really compliments the sweetness of the fruit and I find they make the perfect pairing.
This is a lovely, simple recipe and can be done in one bowl, beaten all by hand with a wooden spoon.
Strawberry Frangipane
Prep Time: 15 minutes
Cooking time: 35 mins
Makes approx. 16 slices
Ingredients:
250g unsalted butter
225g caster sugar
175g ground almonds
4 eggs
1 tsp almond oil
125g self raising flour
punnet of strawberries, sliced
30g flaked almonds for sprinkling
Method:
Preheat your oven to 180℃/160℃ fan/GM4.
Line an 8" x 12" tin or dish with parchment/baking paper.
Melt the butter in a saucepan over a low heat then leave to cool slightly.
In a large mixing bowl, beat the sugar and butter together with the almonds.
Add the eggs and beat then add the almond oil and beat again.
Sift in the flour and fold in gently.
Pour into your lined tin and gently smooth out so the batter is evenly spread.
Place your strawberry slices over the top of the batter with a little space in-between each slice (so that the sponge can rise up) and then sprinkle over the flaked almonds.
Bake for 35 minutes until starting to brown around the edges. (Check at 30 mins).
Cool on a rack.
Notes: use eggs at room temperature for a smoother batter. Local strawberries in season will yield the best flavour. The Lakeland tin I have linked above are the ones I use for my wholesale cakes and have lasted for years!
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