Frangipane is an almond-flavoured sweet pastry cream used when preparing various desserts, sweets, cakes and pancakes. It is typically made of ingredients including milk, sugar, flour, eggs and butter, that are usually mixed with ground almonds.
Blueberry Frangipane Swirl Cake
A deliciously light and fluffy madeira cake swirled with moist, flavoursome frangipane, and juicy fresh blueberries. The perfect accompaniment to your afternoon cuppa.
Ingredients
For the madeira
- 90 g butter softened
- 90 g caster sugar
- 2 medium eggs
- zest of 1 lemon
- 1/2 tsp vanilla extract
- 125 g self raising gluten free flour blend sifted
- 1/2 tsp baking powder ensure it's gluten free
- 1/2 tsp xanthan gum if there's none already added to your s-r- gluten free flour blend.
- 125 g fresh blueberries
- 25 g flaked almonds
For the frangipane
- 90 g butter softened
- 90 g caster sugar
- 2 medium eggs
- 90 g ground almonds
Instructions
- Preheat the oven to 180°C/170°C Fan/Gas 4.
- Grease and line a 900g/2lb loaf tin.
For the frangipane
- Beat together the butter and sugar until pale, light and fluffy.
- Beat in the eggs, one at a time.
- Fold in the ground almonds.
For the madeira
- Cream the butter and sugar together until very pale and fluffy.
- Add the eggs, the lemon zest and the vanilla extract. Beat (for approx. 1 minute) to combine, scraping down the sides and the bottom of the bowl if necessary.
- Sift in the flour and baking powder, then fold in gently using a spatula.
- Wash and dry the blueberries, then toss them in 1 tbsp of gluten free flour.
- Fold the blueberries into the madeira mixture.
To assemble
- Alternating dollops of the frangipane and the madeira, 3/4 fill the prepared loaf tin.
- Use a skewer to swirl the two mixtures together in the tin. This distributes both the blueberries and the flavour of the frangipane more evenly throughout the cake.
- Sprinkle the flaked almonds on top.
- Bake for 50 minutes – 1 hour, or until the cake is well risen, golden brown, and springs back when you gently press it in the centre.
- Leave to cool in the tin for about 10 minutes. Then remove and leave to cool completely on a wire rack.