Mini Strawberry Frangipanes

  • Total Time

    35m
    • Prep Time

      20m
    • Bake Time

      15m
  • Serves

    24


These mini strawberry frangipanes have a sweet almond favoured sponge which is kept moist with by the nutty almonds. With no flour, this recipe is naturally gluten free making it perfect for those who struggle to find something to bake. We've used fresh ripe juicy British strawberries to bring a sweet and delicious flavour to the recipe. These yummy little fancies go perfectly with a cup of tea mid afternoon.   

Method

  1. Preheat the oven to 180°C (fan 160°C, gas mark 4). Separate 24 petite four cases and put into 2 x 12 section mini muffin tins. Halve or quarter the strawberries depending on their size and keep 24 pieces to one side. Chop the rest.

    • 175g Strawberries (hulled )
  2. Cream the butter and sugar together until soft and pale. Add the flour and egg and mix until smooth, then stir in the ground almonds and almond extract.

    • 75g Butter (unsalted) (at room temperature )
    • 75g Unrefined golden caster sugar
    • 50g Self-raising white flour
    • 1 Egg(s) (free range) (medium )
    • 50g Almonds (ground)
    • 1 tsp Almond extract
  3. Stir in the chopped strawberries then spoon into the petite four cases. Press one of the reserved strawberry pieces into each one then sprinkle with the flaked almonds. Bake for 12-15 minutes until well risen, golden brown and the cakes spring back when pressed with a fingertip.

    • 175g Strawberries (hulled )
    • 40g Almonds (flaked)
  4. Leave to cool for 10 minutes then transfer the cakes to a wire rack to cool completely. Pack into a box lined with non-stick baking paper and tie with ribbon. Best eaten on the day of making.

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