Franzipane - Almond Sponge
Franzipane 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.
Preparation time: 15-20 minutes Quantity: Makes 10-12 portions
Ingredients
250g/ 8 oz butter- softened
250g/ 8 oz caster sugar
4 medium eggs
250g/ 8 oz ground almonds
30g/ 1 oz plain flour
Method
- 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)