Apple and Blackberry Frangipane Recipe
This Apple and Blackberry Frangipane Recipe is an absolute favourite. The rich almond sponge has all the flavour and moistness that a flour-based sponge lacks and it’s a good carrier for tart, seasonal fruits.
10 Mins
30 Mins
Easy
Serves 10 to 12
Image: Le Creuset
Ingredients
- 2 apples (about 400g), core removed, cut into thin wedges
- 300g blackberries or other fruit
- 400g butter, slightly softened
- 400g caster sugar
- 400g ground almonds
- 4 large free-range eggs
- 12 amaretti biscuits (optional)
- Live yoghurt to serve
Method
- Preheat oven 180˚C/ Gas Mark 4
- To make the frangipane, cream the butter and sugar together then mix in the ground almonds and egg and beat until smooth. Spread the frangipane mixture evenly in the roaster.
- Place the apple wedges in three rows on top of the frangipane and scatter the blackberries evenly across the surface.
- Bake in a hot oven for 30 minutes or until the frangipane has risen and is golden.
- If using, serve with crushed amaretti biscuits sprinkled over the top and a blob of yoghurt on the side.
