Pic of Seasonal frangipane

Seasonal frangipane

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Seasonal frangipane

Pudding & Cake Serves 8 55 min

This vegan frangipane is a real treat if you fancy something sweet. It's a recipe from our farm Restaurant, Riverford Field Kitchen; they first made it with figs in the autumn, but you can use any soft fruit or berries.

Cook's notes

Pear and apple would work well too.

Print recipe

Ingredients

For the frangipane

  • 200g sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 125ml extra virgin olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 125g flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 75g ground almonds⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 5g baking powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 150g gram flour ferment (see below)
  • 3g salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Fruit for decoration (blueberries, frozen summer berries, slices of pear)

For the gram flour ferment

  • 60g gram flour
  • 90ml water
Image of Seasonal frangipane

Method

Prep time: 15 min
Cooking time: 40 min

For the gram flour ferment⠀⠀⠀⠀

  • Step 1

    Mix the gram flour (60g) and water (90ml) together. Leave overnight.⠀⠀

For the frangipane:⠀⠀⠀⠀

  • Step 1

    Preheat your oven to 160°C.

  • Step 2

    Combine the ferment mix with the sugar, add the olive oil slowly to emulsify.

  • Step 3

    Mix in the dry ingredients.

  • Step 4

    Pour into a lined cake tin and press in figs or other soft fruit on top of the mixture.

  • Step 5

    Bake at 160°C/Gas mark 3 for 40 mins until you the sponge is golden and dotted with sweet, soft fruits.

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