Posted: 06/12/2012 at 10:44
OK Artjak, frangipani is an almond paste or cream so we call anything with almonds frangipani. My mother made a Christmas frangipani for when all the relatives landed for their Sunday tea, home cured ham sandwiches a home made coleslaw and the cake fresh from the oven sliced in a dish with fruit from her hoard of tins and Carnation milk to top it off, cream was made into butter. We would be toasting nuts and grinding them as it was the fresh nut season these were beaten with egg butter some flour and a drop of milk into a batter then in would go crystallized fruit cherries and sometimes dried fruit soaked overnight in tea, this was put in an oblong tin and cooked till set and always served warm.
Two methods. 3oz butter or stork, 3oz castor sugar, two eggs small, 2oz S.R. flour 2oz ground almonds, half tea spoon almond essence, cherries and flaked almonds to decorate optional.
Method:- beat the egg put aside, cream butter sugar until light coloured gradually add the egg (a tablespoon of flour will stop it separating) add the rest of the flour and almond and essence, spoon onto the prepared mince in the tart case and bake 20-25 mins at 190c well that is my oven some vary.
Second:- 2 egg whites, 3oz caster suger, 3oz ground almonds, half ounce flaked almonds and some cherries glace.
Method:- Whisk egg whites until stiff fold in sugar and ground almonds, spoon onto prepared mince tart and add cherry and flaked almond, bake for 20-25 mins at 190c or to suit your oven check after 20 mins anyway.
The second recipe will give a macaroon topping.