This frangipane recipe is a classic and popular French almond cake… Are you fond of frangipane? Try out my personal version that I make very often here at home! It contains grated coconut, apricot jam and icing as well, just the way I like my frangipane! And it is finger licking good.
Hmmm yum, now here’s another sweet treat then.
And also a delicious childhood memory that I am so fond of! This sticky sweet frangipane reminds me of the local scouts groups that would go from door to door for a bake sale around November when I was little.
They would then order the sweet treats at Poppies.
That’s a bakery factory quite near the town where I was born in Belgium. Huge cardboard boxes full of apricot carré confiture (ooh, another lavish bite I love to bits!) would then be delivered some weeks or so later.
Right on time for the Christmas celebrations!
Frangipane Recipe from Scratch
Poppies’ frangipane is the best I ever had.
Why is that then?
Because apart from the almond in this sticky cake there was also a generous portion of grated coconut in it. I can assure you, that extra crunchy texture really does it for me. Frangipane means almonds and coconut.
So this one below sounds like we’re making yet another childhood copycat recipe!
Oh and don’t forget the white sugar glaze and apricot jam on top!
Because that’s a must as well, hands down. Make sure to let the freshly baked frangipane cake cool down fully before spreading it with the apricot jam and the icing because both will melt if the cake is still warm and you will make a downright mess of your frangipane cake.
Do you love baking sweet treats with almonds?
- 7 oz unsalted butter (200 g), soft
- 1 cup caster sugar (225 g)
- 2 medium eggs
- 3,5 oz almond meal (100 g)
- 2 oz grated coconut (55 g)
- 6 oz plain flour (170 g)
- ½ cup whole milk (120 ml), tepid
- 3 drops almond extract
- 4,5 oz icing sugar (125 g)
- 5 tbsp sweet apricot jam
- Add the soft unsalted butter, the eggs and the caster sugar to a large mixing bowl. Stir the ingredients well and then add the almond powder, the grated coconut and flour.
- Stir well again into a sticky cake batter. Pour in the tepid whole milk and the drops of almond extract. Also season with a pinch of salt.
- Combine all the ingredients in the bowl into a smooth and wet batter. Put it aside for 10 minutes to rest so that the almond and coconut flavors can develop fully. Then pour the frangipane batter in a rectangular baking dish of 7 inches by 8 inches (17,5 cm by 20 cm) lined with baking paper.
- Bake the frangipane cake for about 40 minutes in a preheated oven at 320°F (160°C) until the center has set fully. Once the frangipane is baked, remove it from the hot oven and let it cool down fully in the baking dish. Then spread it with the apricot jam.
- Combine the icing sugar and a tiny teaspoon of water into a smooth and white glaze. Stir well. Add more water if necessary. Don’t make it too runny!
- Pour the glaze on top of the apricot jam.
- Then let the glaze set fully at room temperature. That done, slice up the frangipane cake and serve.