Gluten Free Lemon Frangipane
A zingy, sweet lemon frangipane bake that's simple to make with minimal washing up and stress! Can be eaten cold by the slice or serve warm with a scoop of your favourite ice cream, custard or cream. Much like its cousin the Bakewell Tart but this is crustless and easier to prepare at short notice for unexpected guests!
Servings: 8 servings
Calories: 391kcal
Equipment
Ingredients
- 250 g ground almonds
- 150 g soft dark brown sugar
- 100 g gluten free self raising flour
- 100 g melted dairy free butter or normal butter (I use Flora plant butter)
- 100 ml lemon juice
- 100 ml dairy free milk or normal milk
- 1 egg or flaxseed alternative 1tbsp flax, 3 tbsp water, 1tsp psyllium husk (optional)
Instructions
- Preheat the oven to 200°C | 180°C fan | 400°F | Gas 6
- Next line and grease a 20cm fluted flan tin. I use my dairy free butter and just rub a knob into the side of the tin.
- In jug, add an egg and beat or make a flax egg. To make the flax egg simply combine the ground flaxseed with the water and psyllium husk and leave to thicken for a couple of minutes.
- Now measure out the ground almonds, flour and brown sugar into a large bowl and using a whisk mix to combine.
- Next add your beaten egg or flax egg and melted butter to the bowl of dry ingredients and using a silicone spatula roughly mix to combine, the mixture will still be quite dry at this stage.
- In the same jug (less washing up) measure out the lemon juice, either freshly squeezed or from a bottle, and the milk or dairy free alternative. The milk will thicken slightly due to the acid in the lemon juice.
- Pour the milk mixture into the mixing bowl and mix thoroughly to combine. Now the mixture will be quite a wet batter consistency.
- Por the batter into the flute flan tin and using the spatula smooth the top down teasing the mixture to the edges.
- Pop into the oven for 30 minutes.
- The frangipane will be ready when a wooden skewer is inserted and comes out clean.
- Remove from the oven and place on a cooling rack. Don't worry if the bake drops to an even level, this is to be expected.
- Either eat while still warm as a delicious dessert or cool completely and have as a tea time treat.
Nutrition
Calories: 391kcal | Carbohydrates: 34g | Protein: 9g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Cholesterol: 20mg | Sodium: 101mg | Potassium: 66mg | Fiber: 5g | Sugar: 20g | Vitamin A: 79IU | Vitamin C: 6mg | Calcium: 110mg | Iron: 2mg