Frangipan Cake
Frangipane cake features a rich almond flavor with a tender crumb, perfect for almond lovers and suitable for teatime or special occasions.
Ingredients
Instructions
- Preheat oven to 350°F with rack in the middle. Grease and flour a tart or small cake pan.
- With an electric mixer on low speed, blend almond paste, sugar, and butter until combined.
- Add eggs one at a time, mixing well after each addition.
- Increase mixer speed to high and beat until batter is light and fluffy, about 3 minutes.
- Stir in cake flour and gently fold into the batter until just blended.
- Spread the batter evenly into the prepared pan.
- Bake for 30 to 35 minutes or until golden and a toothpick inserted in the center comes out clean.
- Spread with thin frosting or preserves before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of almond extract to enhance the almond taste. If you don't have cake flour, you can substitute with all-purpose flour by removing a tablespoon and adding cornstarch. Be careful not to overmix the batter after adding the flour, as this can lead to a denser cake. Using room temperature ingredients will help achieve a light and fluffy texture.
Serving Suggestions
This delightful Frangipan Cake pairs beautifully with a light dusting of powdered sugar or a thin layer of preserves for added sweetness. Serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It also makes a lovely brunch item or dessert at gatherings, complementing dishes like Holiday Liver Pat or Potatoes In Tuxedos.
Storage & Reheating
Store any leftover Frangipan Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Frangipan Cake contains roughly 541 calories, with 7g protein, 51g carbohydrates, and 35g fat. It is a good source of iron (15% of the Daily Value), protein (13% of the Daily Value), and vitamin C (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use marzipan instead of almond paste?
Yes, you can use marzipan as a substitute for almond paste, but be aware that marzipan is sweeter and has a different texture. You may want to reduce the sugar in the recipe slightly to balance the flavors.
What can I use instead of butter?
If you need a dairy-free option, you can replace butter with coconut oil or a plant-based margarine. This will alter the flavor slightly, but it will still yield a moist cake.
How do I know when the cake is done baking?
The cake is done when it is golden brown on top, and a toothpick inserted into the center comes out clean or with a few crumbs. Keep an eye on it as baking times may vary depending on your oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).