Strawberry And Almond Frangipane Cakes – a delicious recipe with flour, baking powder, ground almonds, salt, eggs, egg yolk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Lightly grease and flour the muffin pans or cupcake tins.
2
Grease even it's a non stick muffin pans so that the cakes comes out easily.
3
Preheat oven to 180C.
4
Sift flour, baking powder and salt together and mix with almonds.
5
Set aside.
6
Beat eggs ,egg yolk and vanilla together and set aside.
7
Cream butter and sugar together until pal and fluffy , about 3-4mins with a cake mixer or 5 mins by hand.
8
Gradually trickle in egg mixture ,beating constantly.
9
Once all the egg has been added, fold in almond mixture by hand.
10
Divide batter between muffin tins.
11
Add a tsp full of batter on the mould , drop in a few pieces of cut strawberries and then top it with more batter .
12
Bake for 20-22 mins or until golden brown.
871
kcal
Calories
55
g
Fat
82
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3 tablespoons plain flour, 1/2 teaspoon baking powder, 15/16 cup ground almonds, 1/2 teaspoon salt, and more.
Yes, Strawberry And Almond Frangipane Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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