Pic of Seasonal frangipane

Seasonal frangipane

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Seasonal frangipane

Pudding & Cake Serves 8 55 min
This vegan frangipane is a real treat if you fancy something sweet. It's a recipe from our farm Restaurant, Riverford Field Kitchen; they first made it with figs in the autumn, but you can use any soft fruit or berries.

Cook's notes

Pear and apple would work well too.


For the frangipane

  • 200g sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 125ml extra virgin olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 125g flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 75g ground almonds⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 5g baking powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 150g gram flour ferment (see below)
  • 3g salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Fruit for decoration (blueberries, frozen summer berries, slices of pear)

For the gram flour ferment

  • 60g gram flour
  • 90ml water
Image of Seasonal frangipane


Prep time: 15 min
Cooking time: 40 min

For the gram flour ferment⠀⠀⠀⠀

  • Step 1

    Mix the gram flour (60g) and water (90ml) together. Leave overnight.⠀⠀

For the frangipane:⠀⠀⠀⠀

  • Step 1

    Preheat your oven to 160°C.
  • Step 2

    Combine the ferment mix with the sugar, add the olive oil slowly to emulsify.
  • Step 3

    Mix in the dry ingredients.
  • Step 4

    Pour into a lined cake tin and press in figs or other soft fruit on top of the mixture.
  • Step 5

    Bake at 160°C/Gas mark 3 for 40 mins until you the sponge is golden and dotted with sweet, soft fruits.

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