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
(© Del Monte®)
Peach frangipane slice
Print Recipe
Nutrition Facts
Peach frangipane slice
Amount Per Serving
Calories 415 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 86mg29%
Sodium 179mg8%
Potassium 99mg3%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 24g27%
Protein 6g12%
Vitamin A 808IU16%
Vitamin C 2mg2%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Peach frangipane slice

A perfect pud with cream, ice cream or custard
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: British
Servings: 10
Calories: 415kcal


  • Baking tin 16 x 24cm or similar


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


  • 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.


Calories: 415kcal | Carbohydrates: 40g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 179mg | Potassium: 99mg | Fiber: 2g | Sugar: 24g | Vitamin A: 808IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg


Recipe courtesy of Del Monte®

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Last update on 2022-05-12 / Affiliate links / Images from Amazon Product Advertising API

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