Domestic Sluttery is changing! Visit our new homepage to check out our fabulous makeover.


Friday 3 June 2011

Baking for Beginners: Raspberry Frangipane Cake

This almondy French cake is moist, rich and naturally gluten free. But what I like best about it is that it's named after a man who invented perfume to scent Louis XIII's gloves. I mean, who needs perfume for their gloves? Well, apparently Louis XIII did, and Don Cesare Frangipani was the man to give it to him.

Frangipane is usually a type of pastry cream, and always made with ground almonds. I decided to make it into this fruity pud after eating a delicious raspberry frangipane tart in Chapters in Blackheath. They serve it with raspberry ice cream, but it's also lovely with creme fraiche.

Raspberry Frangipane Cake (serves 8)

You'll need:
  • 200g butter, at room temperature
  • 200g caster sugar
  • 4 large eggs
  • 200g ground almonds
  • 30g cornflour
  • Zest of 2 lemons
  • 16 raspberries
Make it!
  • Grease and line a 20cm by 20cm (8 inch by 8 inch) tin. Preheat the oven to 180c / gas 4.
  • Cream together the butter and sugar until it's pale and fluffy.
  • Beat in the eggs one at a time.
  • Stir in the almonds, cornflour and zest.
  • Pour the batter into the tin and spread it evenly with a palette knife. Push the raspberries into the batter. You can do this haphazardly or in a geekily uniform matrix like me.
  • Bake for around 25 minutes, or until the top is golden and the cake is cooked through.


  1. Excellent facting Alex, and a delicious looking cake!

  2. I love frangipane, looks gorgeous, might make this at the weekend.

  3. Do it Isla! I've also noticed it keeps quite well (providing you don't scoff it all...)

  4. Alex the Pink's Mum13 June 2011 at 16:23

    Have made this today and it's delicious - moist and almondy (and gluten free for coeliacs like me). I love the way the raspberries 'weep' slightly into the surrounding cake. Ooh, I think I'll just have another small piece......

  5. Bake for 25mins??????? It's been in for 55mins and it's still not done!!!

  6. It was in for just over an hour and OMG!!!!!! so worth the wait. It's lush and my Mam loves it. Think I might put a few more raspberries in next time I make it though. xxxx

    1. Oh I'm so pleased it worked out! Sometimes some recipes and ovens just aren't friends together. Enjoy your cake.


Note: only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...