Mini strawberry frangipanes - recipe
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Prepare
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Serves
24 -
Cook
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Skill
Easy
Ingredients
- 175 g Strawberries hulled
- 75 g Butter (unsalted) at room temperature
- 75 g Unrefined golden caster sugar
- 50 g Self-raising white flour
- 1 Egg(s) (free range) medium
- 50 g Almonds (ground)
- 1 tsp Almond extract
- 40 g Almonds (flaked)
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1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Separate 24 petite four cases and put into 2 x 12 section mini muffin tins. Halve or quarter the strawberries depending on their size and keep 24 pieces to one side. Chop the rest.
For this step you'll need:
- 175g Strawberries hulled
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2
Cream the butter and sugar together until soft and pale. Add the flour and egg and mix until smooth, then stir in the ground almonds and almond extract.
For this step you'll need:
- 75g Butter (unsalted) at room temperature
- 75g Unrefined golden caster sugar
- 50g Self-raising white flour
- 1 Egg(s) (free range) medium
- 50g Almonds (ground)
- 1tsp Almond extract
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3
Stir in the chopped strawberries then spoon into the petite four cases. Press one of the reserved strawberry pieces into each one then sprinkle with the flaked almonds. Bake for 12-15 minutes until well risen, golden brown and the cakes spring back when pressed with a fingertip.
For this step you'll need:
- 40g Almonds (flaked)
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4
Leave to cool for 10 minutes then transfer the cakes to a wire rack to cool completely. Pack into a box lined with non-stick baking paper and tie with ribbon. Best eaten on the day of making.