Peaches pair beautifully with delicious almond frangipane – but there’s no need to wait until peaches are in season.
This tasty peach frangipane traybake is quick and easy to make at any time of year using store-cupboard essentials – flour, eggs, butter, sugar, ground almonds and tinned peach slices.
Best served warm with a dollop of cream or custard, or a scoop of ice cream if you prefer.
Peach frangipane slice
Equipment
- Baking tin 16 x 24cm or similar
Ingredients
Ingredients for the base:
- 100 g butter softened
- 50 g caster sugar
- 125 g plain flour or plain gluten-free flour
- Pinch of salt
Ingredient for the topping:
- 150 g butter softened
- 150 g caster sugar
- 2 medium eggs
- Almond extract (optional – if you like a marzipan flavour)
- 100 g ground almonds
- 50 g plain flour or plain gluten-free flour
- 415 g tinned peach slices (we used a can of Del Monte Peach Sices in Juice) drained
- 15 g flaked almonds
- Icing sugar to serve
Method
- Preheat the oven to 180C/gas 4 and line a baking tin 16 x 24cm or similar with parchment.
- To make the base, beat the butter and sugar together thoroughly. Add the salt to the flour and work into the butter mix to form a soft dough.
- Press this over the base of the lined tin with your hands. Bake for 15 minutes until golden, then leave to cool while you make the topping.
- For the topping, beat the butter and sugar together until fluffy. Beat in the eggs one at a time, adding a few drops of almond extract if you would like to; then combine the almonds and flour and fold in.
- Spread this mix over the baked base and push the peach halves into it. Scatter the flaked almonds over the top.
- Bake for about 35 minutes until golden brown.
- Leave to cool in the tin then transfer to a board, dust with a little icing sugar,and serve.
Nutrition
Recipe courtesy of Del Monte®
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