Peach Frangipani Traybake (Gluten-free)

Duration: 1 hour

Serves: 8-10 portions

Yearning for some exquisite delicacy on a hot summer afternoon? This easy Peach Frangipani Traybake bursting with juicy flavours is sure to be a crowd-pleaser.

Fun Fact: The history of frangipane is traced back to a 16th century Italian nobleman, Marquis Muzio Frangipani, who introduced almond-scented gloves that were all the rage in Paris. French pastry chefs were inspired & invented the recipe, which became a classic.


  • 3 eggs
  • 220g caster sugar
  • 150g softened butter
  • 240g ground almonds
  • 150-200g peaches (you can also use summer berries)



  • Icing sugar


  • Preheat the oven to 200°C and line a medium-sized baking tin.
  • Whisk the eggs and sugar together, until the mixture is full of air and thick.
  • Then gently add butter, a little at a time.
  • Fold in almonds slowly, making sure not to knock out too much air.
  • Pour the batter into the prepared baking tin, sprinkle with the fruits and distribute evenly.
  • Bake for 25-30 mins and leave to cool in the tin.
  • Dust with icing sugar and serve.