Plum Frangipane Torte

BAKING / FRUIT / AUTUMN

INGREDIENTS

(Serves 6-8)
  • 170g butter, softened
  • 170g golden caster sugar
  • ½ vanilla pod, seeds only
  • 3 eggs
  • 160g ground almonds
  • 70g plain flour, sieved
  • Pinch of salt
  • ½ tsp ground ginger
  • 6 ripe plums, halved and de-stoned
  • 25g flaked almonds
  • Icing sugar, to serve

Frangipane is a favourite in the Cookery School, we love using it in tarts with all sorts of summer and autumn fruits harvested from our Market Garden. This plum frangipane is a really simple way to show this seasonal fruit and impress your guests with such a pretty dish which can be served as a pudding or for afternoon tea. If you have other late summer gluts, try the same recipe with blackberries, peaches or pears in place of the plums.

To improve your baking skills or learn how to hero other seasonal ingredients, why not join one of our Cookery School courses at our Cotswolds farm.

METHOD

DIFFICULTY: Easy 1 HR

Preheat the oven to 180ºC.

Place the butter and sugar and vanilla in a large bowl and cream until light and fluffy. Beat in the eggs, one at a time, adding a little of the flour if the mixture looks like it might split. Fold in the ground almonds, flour, ginger and salt. 

Grease and line a 23cm cake tin with a removable base. Spoon the mixture into the tin, using the back of a spoon to evenly level the top.

Arrange the plum halves prettily on top of the frangipane, gently pressing each half down into the batter.

Sprinkle over the flaked almonds and bake in the middle of the oven for 35-40 minutes until lightly golden brown and cooked through. You can test this by inserting a skewer into the middle of the cake – if it comes out clean, the cake is ready.

Leave to stand for 10 minutes before removing the cake from the tin and cooling on a wire rack. Just before serving, dust generously with icing sugar.

plums-sliced

Share This