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Franzipane - Almond Sponge Recipe


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Franzipane - Almond Sponge Recipe
Summary:

This Franzipane - Almond Sponge Recipe is the classic almond sponge mix used in Bakewell Tart, just line a tin with sweet or shortcrust pastry, spoon in a layer of jam and top with this mix - bake for 30-40 minutes -cool and ice with icing sugar and water whisked together.

Please Note: The recipe image displayed may not be an exact likeness of the Franzipane - Almond Sponge Recipe finished dish

Ingredients

To make this Franzipane - Almond Sponge Recipe you will need the following ingredients:
250g/ 8 oz butter- softened
250g/ 8 oz caster sugar
4 medium eggs
250g/ 8 oz ground almonds
30g/ 1 oz plain flour

Methods

    • To make this Franzipane - Almond Sponge Recipe
    • Cream the butter and sugar together till soft and creamy
    • Beat in the eggs, gradually pouring but beating all the time
    • Stir in the flour and almonds - quickly till just mixed
    • Use for Bakewell tart - see above or fill between 2 circles of puff pastry, glaze and bake (for pithiviers)

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