Recipe: Strawberry frangipan (plus gluten-free version)

Recipe: Strawberry frangipan

Frangipan is a baked almond cream most commonly used in French style pastries as a middle layer in a tart, between the pastry case and the topping. I have adjusted the recipe for this filling and here it is today without a tart case - a much lighter version - and it is the quickest, easiest, most delicious bake, a great dessert if you are in a hurry.

My frangipan today is a soft, moist cake simply topped with fresh strawberries before baking and you can use any fruit. It is amazingly light and delicious if eaten fresh on the same day, although it does keep for a week in an airtight container and remains moist. The fresh strawberries soften and ooze their natural juices and the flavors are... words cannot describe! You may also add some clementine zest to the batter, but this is optional. 

This recipe also has a gluten free option which I made last week and it works very well. I break the eggs and measure the volume. Accuracy in measuring is important with this one and it is worth taking that extra care, as you then just throw everything together and that's it! I also use a cake ring rather than a cake tin; this gives a much better result. You also do not need to grease the rings and, once the cake cools, you simply ease it out of the ring with a gentle push. If you are more comfortable using the creaming method and adding the eggs and flour gradually, feel free to do so but I take the easy route with an all-in-one and it works beautifully!

If you are having guests today, try this and you will not be disappointed; I guarantee that you will make this one again and again….

Ingredients :

For a gluten free cake use 410 g ground almonds and leave out the flour

  • 300 g butter, soft
  • 300 g sugar
  • 300 g eggs, beaten and weighed
  • 300 g pure ground almonds
  • 110 g self-raising flour
  • Zest of a fresh clementine (optional)
  • Fresh strawberries (one per portion of cake)


  1. With an electric hand whisk mix all the ingredients thoroughly together until you have an even consistency.
  2. Pour the batter into a cake tin and flatten the surface with a spatula dipped in water.
  3. Top with neatly cut strawberries spread open like a fan.
  4. Bake at 165 C for 25 minutes, but you need to adjust cooking time depending on the size of cake tin you choose.
  5. Allow to cool. Gently ease out of the cake ring. 
  6. You may dust with icing sugar if you wish.

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