* Percent Daily Values are based on a 2000 calorie diet.
Peach frangipane slice
A perfect pud with cream, ice cream or custard
Prep Time30 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr20 minutesmins
Course: Dessert
Cuisine: British
Servings: 10
Calories: 415kcal
Equipment
Baking tin 16 x 24cm or similar
Ingredients
Ingredients for the base:
100gbuttersoftened
50gcaster sugar
125gplain flour or plain gluten-free flour
Pinch of salt
Ingredient for the topping:
150gbuttersoftened
150gcaster sugar
2medium eggs
Almond extract (optional – if you like a marzipan flavour)
100gground almonds
50gplain flour or plain gluten-free flour
415gtinned peach slices (we used a can of Del Monte Peach Sices in Juice)drained
15gflaked almonds
Icing sugarto 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.