When I made Mr. Hawthorne's birthday cake,
I discovered an ingredient I hadn't used before - almond paste.
Almond paste is delightful,
so I'm putting it to use again.
Today I'm making Frangipane.
Frangipane with almond brittle and strawberries -
it's a winning combination.
Frangipane
1 8-oz. can of almond paste
1/2 cup sugar
1 stick butter, room temperature
3 eggs, room temperature
1/2 cup cake flour
powdered sugar
Heat oven to 350°.
Butter and flour a 10-inch tart pan.
Grate almond paste.
Combine grated almond paste, sugar, and softened butter
with mixer on low speed.
Beat on high 2-3 minutes.
Add eggs, one at a time,
beating after each addition.
Beat on high about 3 minutes
until batter is light colored and fluffy.
Sift cake flour into batter.
Gently fold in flour by turning with a spatula
and rotating the bowl until ingredients are just incorporated.
Evenly spread batter in tart pan.
Bake 30 minutes, until golden,
and a toothpick inserted in the middle comes out clean.
Cool completely on wire rack.
Remove from pan.
Sprinkle with powdered sugar.
Spread batter evenly.
Here's the baked frangipane.
And I'm thinking ...
It looks nekkid.
It needs something more than confectioner's sugar.
So's I'm thinking some more ...
and decide to go with an Almond Brittle.
Almond Brittle
3/4 cup toasted almond
1 stick butter
3/4 cup packed brown sugar
Step by steps below.
Butter a 9 x 13 inch pan
and spread 3/4 cup of almonds in the bottom of your pan.
Melt 1 stick butter with 3/4 cup packed brown sugar.
Stir to dissolve brown sugar over medium low heat.
Bring to a boil, stirring constantly.
Boil, stirring constantly, for about 6 minutes.
Pour mixture over almonds.
Spread out evenly and let cool.
When cooled, you can pick up the whole sheet.
Ta daaaaaa!
I inverted the cooled cake onto my plate.
Give it some powdered sugar lovin'.
Sprinkle on the almond brittle.
Almond and strawberry together is delightful.
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