Mini Strawberry Frangipanes

  • Total Time

    35m
    • Prep Time

      20m
    • Bake Time

      15m
  • Serves

    24


This mini strawberry frangipanes recipe is so simple to make and the result is simply beautiful. Perfect for Summer fêtes, or afternoon tea in the garden. This recipe is courtesy of Seasonal Berries www.seasonalberries.co.uk, who are supporting Breast Cancer Care's strawberry tea campaign. Get together with your favourite people this summer and host a tea party in aid of Breast Cancer Care. You can find more details online about the charity’s Strawberry Tea campaign, visit www.breastcancercare.org.uk/strawberry.    

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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