A soft, spreadable, almond cream. That’s what frangipane is, and this is my first time to bake with it. The “Blueberry, Lemon & Lavender Frangipane,” from The New Way to Cake, by Benjamina Ebuehi, enhances its frangipane with a lavender sugar and is baked in cute tart pans.
You need to assemble two components: a lemon curd, and a frangipane. Let’s approach this at a calm pace.
Look at the recipe and put everything in its place (mise en place). First, the lemon curd. I added the eggs, sugar, lemon zest and juice directly to the saucepan, then heated and slowly, methodically, stirred in the cubes from a stick of butter. A golden, thick, yellow curd emerges, and it’s a source of great pride.
Do not heat your oven until this curd has cooled in the refrigerator.
Next, the frangipane. Soften 14 Tbsp. of butter in your mixer while you mix the dried lavender and sugar in your food processor. Know that the “ground almonds” are not almond flour. So, grind your almonds in the food processor. I left some bigger bits, rather than turning the almonds to complete dust. Mix these items with the zest of another lemon, eggs, and flour. And here’s your batter.
I did add this batter to a piping bag, then went about filling my six tart pans. Layer frangipane, then a bit of lemon curd, then another layer of frangipane. I tried not to panic too much. Was I overfilling my tart pans? Well, I made sure to squeeze out all of that frangipane batter from my bag. And the blueberries on top! How cute is that?
My tarts turned out perfect.
Smell all that lemon while these bake. My tarts were “golden brown” after 20:30 minutes.
Taste? Moist (thank you butter), lemony, almonds. These are alluring tarts and a creative endeavor.
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!
Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.
The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
It is a new year and a new book - The New Way To Cake - and our choices for June 2020 were:
Limoncello & Toasted Meringue Cake
Blueberry, Lemon & Lavender Frangipane Cake
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