Gluten Free Frangipane with Cherries

A French-style fruit tart with an almond frangipane filling studded with fresh cherries.


280 g cherries, whole
600 g juice, cherry
80 g gluten-free flour
180 g almond, ground
80 g coconut butter
3-4 tablespoon(s) water, for brushing
270 g almond, ground
150 g honey
70 g almond milk
20 g ground coconut
2 teaspoon(s) almond extract
5 eggs

To serve
40 g almond slivers


Remove the pits from the cherries and cut in half.

Place a pot over medium to high heat. Add the cherry juice and 250 g of cherries.

Boil for 10 minutes to make a syrup.

Transfer mixture to a blender and beat for 2 minutes.

Preheat oven to 180* C (350* F) Fan.

In a bowl, add the flour and melted coconut butter.

In a separate bowl, add the egg with 3-4 tablespoons water, whisk and add to the flour –butter mixture.

Line the bottom and sides of a 30x25 cm baking pan with parchment paper.

Add the mixture into the pan and brush with the egg mixture.

Bake for 15 minutes, until golden.

When ready, remove from oven and set aside to cool for 10 minutes.

In a bowl, add the ground almonds, honey, milk, coconut, almond extract and 3 eggs.

Mix well for 2 minutes, until all of the ingredients are completely combined.

Spread the mixture over the sponge cake.

Bake for 25-35 cm, until nice and golden.

Serve with 30 g cherries and almond slivers.

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