The term Frangipane is used widely in French bakery in order to name a list of different desserts filled with almond flavoured custard or creams, such as gallete des rois or frangipani tarts which often feature fruit encased in a tart shell, Frangipane cream is also used to fill croissants. However, this recipe presents Frangipane as a stand-alone cake best seen as a flourless almond cake, the difference with frangipane cream is the addition of more almond meal to set this dessert like a cake, if you want to make Frangipane cream you must adjust the recipe, please see notes at the end of the page.
I came across this recipe looking for Low FODMAP options to have as a dessert, as I struggle to digest dairy and gluten last year I was doing a Low FODMAP diet due to medical suggestions which help a lot with my digestive issues, however being the diet a bit restrictive one of the things I missed the most was my beloved dessert, I am not going to get into the details of the Low FODMAP diet and nor I intend to turn the blog into a diet specific one. (if you want to know more about Low FODMAP and IBS diet go to Monash University FODMAP, they have extensive information and a great array of recipes)
After making this cake I was super impressed cause this recipe is far from bland like other diet recipes, it is super tasty and amazingly easy to make, apart from being gluten-free, can be easily made dairy-free by substituting the butter by spread or margarine.
<This is not my own recipe I am sharing Monash University Recipe with slight changes.>
Tips to make Blueberry Frangipane Cake
- Avoid overbeating the batter.
- Fresh blueberries are best for this recipe.
- Use ingredients at room temperature.
- Use springform cake tins to facilitate unmolding.
- Spray or grease your molds to avoid the cake sticking.
- The cake will puff up a little during cooking but then it will deflate.
- To keep it Low FODMAP you must stick to the serving size.
- The recipe yields 2 x 15cm cakes or 6 little tarts if made in smaller tart molds or rings.
Blueberry Frangipane CakeCourse: DessertsDifficulty: Easy
75 g butter softened
1/3 c caster sugar
1/2 tsp vanilla
3/4 c almond meal
1 tbsp cornflour
pinch of salt
150 g fresh blueberries
lemon zest of half lemon (optional)
blueberries for garnish
icing sugar for garnish
- Pre-heat oven at 180°C
- Mix butter, sugar, a pinch of salt, lemon zest, and vanilla in a bowl until combined, add egg and mix until well incorporated.
- Add the almond meal and cornflour mix until well incorporated.
- Spoon into prepared tins and sprinkle blueberries on top, pushing slightly.
- Bake in preheated oven for 30min until golden brown and firm to the touch.
- Let sit for a few minutes in the tins and then unmold carefully to avoid breaking the cakes. Let cool at room temperature.
- Serve sprinkled with icing sugar and more blueberries on top.
- Use these ratios instead to make frangipane cream to fill pastries: 3 tablespoons butter, softened, 1/4 cup granulated sugar, 1/2 cup ground almond meal, 1 large egg, 3/4 tsp vanilla, 1 tbsp cornflour.