Lemon Frangipane. This is a really nice coffee time cake to make. Goes great with a nice cup of tea! Or you can have it as a dessert, warm or cold with a squirt of whipped cream or like me, a blob of vanilla ice cream! It's really yummy! Delicious!

Lemon Frangipane. What a delicious cake this is! Or should we say tart? or maybe a cake tart!

We all like to eat a moist cake! This is actually a tart, which originated in France. There are references from as bar back as 1226, and one of the earliest recipes for this can be found in a 1674 cookbook. Unbelievable!

If you'd like to see our other frangipane recipes, take a look here. There are apple, cherry blueberry and orange recipes, so something for everyone!

We've even got Mini Frangipane tarts, perfect for parties!

Instructions

First things first! Get all your ingredients ready.

I like to weigh out and put everything in order of adding into the recipe. If it's all ready, you will whizz through the recipe and NOT forget anything!

Make The Pastry

1.*** If you are using a shop bought pastry case, skip to the FILLING instructions.   Put the oven on to 190 C, 375 F,Gas 5

2. Make your shortcrust pastry. Click here for instructions.

3. Grease your flan dish & make sure you grease up the sides too.

4. Place your rolled out pastry into your chosen dish. Make sure you gently push the sides around the dish and trim any excess pastry.

5. If you see any cracks or missing bits of pastry, use the excess from your trimming to patch these areas.

6. Now you will need to prepare the flan case to take the wet filling.

You need to first 'Bake blind' the pastry. See here for more information. You need to bake blind for 20 minutes in the oven.

7. Place in the oven for 20 - 25 minutes (for a 23 cm, 9-inch dish). If using smaller cases, reduce the cooking time.

8. When ready, the flan case should look like the photo on the below.

Say about 70% cooked, and ready for the filling.

9. Once you have baked blind your pastry, you need to get all your filling ingredients ready if you haven't done so already.

The Bake Blind technique is used when you have a 'wet' filling or the filling cooks faster than the pastry.

If you were to simply place the filling onto the raw pastry, the base would never cook properly resulting in a very soggy bottom!

This method is also used if you are putting a ready-cooked filling in the flan case, such as a mousse or chocolate torte which doesn't require any baking.

Make The Filling

10. Cream the butter and sugar until light in color and fluffy. 

Slowly add the beaten eggs. If the mixture looks like it is starting to split, add a tablespoon of your ground almonds.

11. Add almonds, flour and lemon zest. Add the milk and lemon juice, and gently (low setting on your mixture) combine.

12. Spread the warmed jam onto the base of your pastry. Add the cake mixture to the flan case.

13. Bake in the oven for 25 - 30 minutes. Test with a metal skewer.

Stick it in the center, if it comes out clean your frangipane is ready!

14. Leave to cool then turn out onto a dish.

15 Make yourself a lovely cup of tea and enjoy a slice of your tart.

We'd love to hear from you and what you thought of our lemon frangipane recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

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