Raspberry Almond Cake with Brandy. Easy Frangipane

OLYMPUS DIGITAL CAMERAIt’s summertime here and very pleasant, lazing on a sunny afternoon over a quiet little lunch. Just me and Mr T and a whole lot of berries. With three kilo picked this morning, and more to go, the berry plague can be quite demanding. We began with six raspberry plants three years ago, and now have two large patches, producing around 500 grams a day, along with two kilo of boysenberries/youngberries a day and a few strawberries. Bird netting, along with some good rain, has made all the difference in the world.

Today’s summery recipe is based on my recipe from one year ago. My Apricot Almond Cake with Amaretto,  Easy Frangipane  is the most popular recipe on my blog. I don’t know why- perhaps because it’s so easy. I hope you enjoy this version.  It’s festive but light. It would easily convert to a gluten free version too.

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Raspberry Almond Cake with Brandy, Easy Frangipane

Ingredients

  • 125 g softened unsalted butter
  • 150 g of castor sugar
  • 4 eggs
  • 50 g plain flour
  • 1 teaspoon baking powder
  • 375 g almond meal
  • 2 Tablespoons Brandy
  • 300 g ripe raspberries
  • 25 g flaked almonds

Method

  1.  Preheat oven to 180c.  Grease a 25 cm loose bottom tin. Line base and sides with paper.
  2. Place butter and sugar and eggs in a mixer bowl and beat for 5 minutes until thick and pale.
  3. Stir in the flour mixed with the baking powder, then fold in the almond meal, followed by the brandy.  Place half the batter in the prepared tin, cover with the raspberries, then add the remaining batter, using a knife to smooth the top.OLYMPUS DIGITAL CAMERA
  4. Scatter the top with the flaked almonds.
  5. Bake for 50 minutes. Check with a knife or skewer to check if cooked through. Often this needs a further ten minutes especially with juicy berries.
  6. Dust with icing sugar, serve with runny cream.

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OLYMPUS DIGITAL CAMERA Today’s song plant. Sunny Afternoon. The kinks.

43 thoughts on “Raspberry Almond Cake with Brandy. Easy Frangipane”

  1. I think you may have just given me the Christmas dessert for this year! Looks heavenly and I’m sure it will work well as gluten free. Wow, I’m excited. Gorgeous photo of the dappled light on the cake, too. Thank you Francesca… if only I could buy some berries from you!!

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  2. That is so delicious looking and the photos are super summery and gorgeous. Love the look of this cake and would be great ‘de-glutenised’ as well. Back into the berries after that wee beach holiday, noice work.

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    1. The most Italian version is with pears and amaretto but the pears are dodgy at present. Any fruit that will sit down in the mixture and bleed a bit of flavour should work.
      Tuo Marito e` un uomo fortunato!

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  3. How long does it keep? Could I make it on Thursday for Saturday? btw you can’t plant Sunny Afternoon – its indelibly etched into my brain. “Telling tales of drunkenness and cruelty”

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    1. It is never far from my mind either. Mr T Berry came and did a wonderful ukulele version solo recently. Great lyrics, great key changes. I love to live so pleasantly.
      Now the cake. Yes it does keep very well. Warning though: unless you just won tattslotto, raspberries are hideously expensive to buy. I grow them, hence the Kinks song and reference to life of luxury.
      The apricot version is also delicious. Keep it in the fridge then bring it back to room temp.

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        1. The batter is a stiff batter despite what the photo may look like. It is meant to be quite stiff as it is a dense almond frangipane cake. The fruit filling is uncooked- this provides further moisture as the fruit gives off some moisture in the cake.

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      1. My first attempt went down quite well despite cooking the apricots. Thanks so much for this recipe Francesca. People asked me to send the recipe to them. Of course I will, crediting you.

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  4. Yum. I have printed and added this to a few recipes I’m taking on holidays (your meringue recipe as well). As Ardys says, it would be a lovely Christmas dessert but I think I’ll make it after our guests depart as a treat for the G.O. and I to enjoy 🙂

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    1. Yes, good idea. It lasts if you put it in the fridge. The apricot verson is also good, and cheaper, the pear one is good in winter but I am yet to try it with peaches and nectarines. I think blood plums would be good too.

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  5. Your dessert look so delicious and I make something very similar but use apples in the middle. Enjoy your beautiful summer weather and all your gorgeous berries 🙂

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