This cake/tart is my adaptation of a French frangipane fruit tart. The version pictured is made with plums. I’ve scattered berries over the top for decoration.
Quantity of fresh summer fruit: cherries, peaches, apricots and plums work well.
I teaspoon vanilla extract or vanilla paste
1 teaspoon almond essence
100gms – 125 gms ground almonds
1 tablespoon plain flour
1 teaspoon baking powder
Pinch of salt
Optional – demerara sugar for topping.
Preheat oven to 170 deg C.
Combine butter and sugar in a food processor, with vanilla extract or paste and almond essence.
Add eggs one at a time. Mix well.
Fold in ground almonds, plain flour, baking powder and salt.
Put mixture into a greased flan dish, or springform tin lined with baking paper. It’s important to line the tin as the mixture can sometimes leak.
Scatter cut fruit over top of mixture.
Add a little demerara sugar over fruit if desired.
Bake in 170 deg C oven for 45 minutes – 1 hour, or until a skewer comes out clean when inserted in the cake.
Serve warm or cold with cream or custard!