Frangipane.
This is a wonderful recipe from Mia, which was handed to me in October 2001. I had the opportunity to taste it on several occasions. Especially on Friday mornings Mia sometimes brought this cake to our office at Cecilia Makiwane Hospital. It is definitely worth a try and can also be kept in the deep freezer. Over to you, Mia:
FRANGIPANE
(Almond Cake)Ingredients:
125gr puff pastry (from freezer)
Filling: 150 gr butter, 225 gr white sugar, 2 eggs, 6 tablespoons of milk, 75 gr ground almonds, 2 drops of almond essence, 135 gr self raising flour, 1 can of pears (or fresh pears)
Finishing touch: 4 tablespoons apricot jam, 4 tablespoons icing sugar + 1 tablespoon hot water.
Preparation:
Roll the puff pastry out very thin and put it in an oiled baking tin (
Æ26cm). Perforate with a fork (also the sides).Prepare the filling. Melt the butter. Beat the eggs together with the sugar until foamy. Add the melted butter and mix together. Add the almonds, the milk, the essence and the flour and mix well. Pour the filling in the pastry.
Slice the fresh or canned pears and push them into the filling.
Bake for 30 minutes on 180
° (convection oven) or on 210° (other oven).Remove from baking tin and let cool down.
Finish by heating the apricot jam and spreading it over the cake. Make icing by mixing the icing sugar with a little hot water and spread it over the cake.
PS.: This cake can be frozen. The finishing has to be done after thawing.
Enjoy.
For more recipes in our series
"Cooking with Piet - Kochen mit Piet" just click here!
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