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.
Ingredients
3 eggs
220g caster sugar
150g softened butter
240g ground almonds
150-200g peaches (you can also use summer berries)
Optional
Icing sugar
Method
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.