Serves 12
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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


  • 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.

Photo: bauersyndication.com.au

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