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January 01, 2020
One of the first things I ever baked is still one of my most requested. And these bite sized Frangipane tarts are simple to make and mouth meltingly soft, crumbly and sweet. Delicious…
I don’t make the traditional frangipane in a tart case, I use silicone moulds and just the wet ingredients.
Ingredients:100gms unsalted butter100gms caster sugar100gms ground almonds2 eggsBlueberriesFlaked almondsIcing sugar to dust on top to decorate
Method:Preheat oven to 170⁰C
Choose some moulds you want to use and grease them. Beat the butter and sugar until light & fluffy, then add the eggs one at a time, beating each time. Add the ground almonds and fold in. Pour into the prepared moulds up to ¾ full. Drop a few blueberries on to each cake, quantity will vary depending on individual cake size.
Sprinkle over the flaked almonds and bake for appx 20-25 mins.
They are ready once browned on top and firm to the touch. Leave to cool on a wire rack. Dust with icing sugar to serve.
Gaby Van Clarke
May 14, 2022
The cause of endless arguments over hundreds of years. Cream or jam first? In Cornwall the jam goes on first. Apparently this is how the Queen prefers it. The Devonshire method is for the cream first as shown in the image above, but I guess you could always turn it over to
May 06, 2022
April 29, 2022
Our kids often ask for a cake or biscuit etc, but I’m very conscious of not letting them have too much sugar. Would you believe they still willingly hand their party bags in to me so I can decide which sweets they can have, rationed over as long as I can get away with! So...
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