A Very Versatile Frangipane Cake – Part 1

I have a magnet on my fridge that says “Life begins at the end of your comfort zone”. I’m starting to hate that bloody fridge magnet. Being out of my comfort zone is completely and utterly exhausting.

Dear readers, here’s a small piece of advice. DO NOT under any circumstances move back to Blighty after a sojourn in Melbourne, start a new job working on new brand with heaps of expectations thrust upon it, AND sell your house and buy a new one ALL AT THE SAME TIME! Believe me when I say it is the road to madness.

Oh yes, just chuck in a not altogether straight forward blog migration and you will understand why I have been reduced to a gibbering wreck.

As such this recipe for a frangipane cake has been languishing in my drafts folder for weeks. Please don’t hold it’s draft status against it as it is a fab cake. Very straight forward to make and it can be adapted to suit whatever glut of fruit comes your way. Also, It’s impressive enough to serve warm as a dinner party pudding and it also slips down well cold with your morning cuppa.

This version is with fresh raspberries and flaked almonds. Here are a few of the many variations you could have a crack at:

Blueberries, cherries and blackberries would all work really well.

Make the frangipane with golden caster sugar and omit the lemon zest. Arrange fresh apricot halves on the top and scatter with a tablespoon of golden caster sugar and a sprinkling of fresh thyme leaves.

Make the frangipane as above, adding half a teaspoon of vanilla bean paste before nestling fresh fig quarters in the almondy mixture. Dribble with some honey before serving warm with a dollop of mascarpone.

Raspberry Frangipane Cake

140g butter, softened
140g caster sugar
3 large eggs
180g ground almonds
60g self raising flour
Grated zest of a small lemon
A small punnet of juicy raspberries

Preheat oven to 160C.
Grease a 34x11cm rectangular loose bottom tin.

Beat the butter to soften it and gradually add the caster sugar. Beat in the eggs and then the ground almonds along with the lemon zest so that you have a lovely smooth batter.
Fold in the sifted flour until just combined.
Spoon and scrape into the prepared tin until its nice and level.
Arrange the raspberries into a uniform pattern and press into the batter. Or go for a freeform approach like I did ( ie; chuck ’em in ).
Scatter the flaked almonds over top and place in the centre of your oven. Bake for 40-50mins or until a cake tester comes away clean.

Serve warm with vanilla ice cream or a dollop of fresh cream and dusting of icing sugar. If you’re planning to Serve this completely cool and cut into squares then I would suggest you glaze it with some apricot jam.

Tune in for my next post to see a fruity autumnal version of this very versatile bake. Meanwhile I’m going to have a fridge magnet clear out.

Much love and happy baking,
Lemony x


  1. I made this cake today and it’s absolutely delicious and perfectly moist. It really made my day 🙂 Thank you for sharing this recipe!

  2. Thanks – what a lovely recipe. It worked a treat.

    • lemo9809 says:

      Glad it turned out well for you! It’s such a. Easy recipe to muck about with too – whatever nuts or fruit you fancy would work.


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