Strawberries in season? Other than eating them as they are, the next best way to enjoy them will be to make them the star of your homemade desserts. Hand-in-hand with their naturally sweet and fruity flavour, we also added passionfruit pulp and grated orange rind for a little extra zest – creating this divine, moist and delectable frangipane cake, perfect for afternoon tea.
- 200 g butter, softened
- ⅔ cup (150 g) caster sugar
- 2 tsps grated orange rind
- 1 egg
- ½ cup (60 g) almond meal
- ½ cup (75 g) self-raising flour
- ¼ cup (35 g) plain (all-purpose) flour
- ¼ cup (45 g) rice flour
- ½ cup (40 g) flaked almonds
- ¼ cup (60 g) creme fraiche
- ⅔ cup (180 ml) thickened cream
- ¼ cup passionfruit pulp
ORANGE LIQUEUR STRAWBERRIES
- 375 g strawberries, halved
- 2 tbsps orange-flavoured liqueur
- 2 tbsps caster sugar
Make orange liqueur strawberries. Combine ingredients in a medium bowl; refrigerate for 1 hr, stirring occasionally.
Preheat oven to 180 C. Grease a 12 cm x 35 cm rectangular loose-based tart tin.
Beat butter, sugar and orange rind in a medium bowl with an electric mixer until just combined. Beat in egg. Stir in almond meal and sifted flours. Spread mixture into tin; sprinkle with flaked almonds, pressing down firmly.
Bake cake for 30 mins or until a skewer inserted into the centre comes out clean. Cool in tin.
Beat cream and creme fraiche in a small bowl with an electric mixer until soft peaks form.
Drain liqueur strawberries over a small bowl; stir passionfruit into syrup.
Place cake on a long platter. Just before serving, top with cream mixture, then strawberries. Drizzle with passionfruit syrup.
TIP You will need about 3 passionfruits for this recipe. The cake base can be made a day ahead; store in an airtight container at room temperature. Assemble cake just before serving.