Some sort of magic happens when you make a frangipane cake. It gets flaky on the outside and crisp on the bottom and it has a moist almond custard cakey filling inside. It's seriously out of this world.
After seeing some of the classic versions of this cake I decided to reduce the sugar and butter way down to make it healthier for us and guess what? It didn't hurt the magic at all...
Based on a classic French Frangipane custard, this cake has been around for a long time. It's so easy to make you won't believe it! Just one bowl and a whisk or hand mixer. I used a large cast iron skillet but you can use a cake pan instead for more height.
|Trust me, you've got to make this cake! I can't stop eating it!|
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Makes one large 12 inch layer cake Serves 10- 12
- 1 stick (8 tablespoons) butter, melted
- 3/4 cup cane sugar or 1/2 cup local honey
- 3 large eggs
- 1 cup plain Greek yogurt
- 1 1/2 teaspoons pure almond extract
- 1 1/4 cups Bob's Red Mill Gluten-Free Almond Meal Flour
- 3/4 cup gluten free All Purpose Flour of choice. I used gfJules
- pinch salt
- several tablespoons of sugar or slivered almonds to sprinkle over the top
Preheat oven to 350 degrees F Grease a cast iron skillet or cake pan-see notes
- In a deep medium sized bowl, beat the melted butter and sugar or honey until creamy. You can whisk by hand or use a hand mixer. Add eggs one at a time and mix to fully incorporate. Add yogurt and almond extract and blend in.
- Whisk the flours and salt together in a separate bowl and add slowly to the wet ingredients. Mixing until mostly smooth. The batter will be thick.
- Pour batter into the prepared pan of choice and smooth the top. Sprinkle lightly with sugar.
- Bake apx 30 minutes or until the bottom and edges are browned and the top is set. It will not be completely dry in the middle. It will deflate a bit after baking. Let cool a bit before serving.
Notes: I used a 12 inch cast iron pan and my cake is thinner but I love it that way. If you want a thicker cake, you can use a 9 inch cake pan but you might have too much batter for one cake. And of course you will need to bake a little longer. I would estimate 30-40 minutes but let me know how yours turns out.
Subs and Questions: Yes, you can use all gluten free All purpose flour if you can't have nuts. Yes, you can use regular flour if you don't need gluten-free. Most likely you can use all almond meal flour but I haven't tried it yet. Yes, you can make your own almond meal flour, just be sure to grind finely and sift. Yes, you can use a dairy-free yogurt and butter or sour cream for the yogurt but again I haven't tried that. Enjoy!
You might also like my Pear Clafoutis made with honey! Click the picture to see the recipe :)
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