Baking Frangipane Cake & Sharing Winter Reads

Hello and welcome back to 'Tea Reads,' my regular Friday videos in which my mum (Donna) joins me to bake a delicious teatime treat together and chat about our favourite short reads from the week. In today's episode, we're making a scrumptious frangipane cake with cherries & clotted cream (the recipe kindly shared by a brilliant French chef), and we're sharing some favourite poems and extracts that struck a chord with us at the start of 2021.
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My blog is: mirandasnoteboo...
You can find me on instagram at: @mirandasnotebook and @mirandasbookcase
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BOOKS & POEMS MENTIONED IN VIDEO:
(Affiliate links used for bookshop.org links)
A Taste of Home by Olivier Troalen: www.laboheme.c...
The Morville Hours by Katherine Swift: uk.bookshop.or...
Delight by J B Priestly: uk.bookshop.or...
Winter Anthology by Melissa Harrison: uk.bookshop.or...
The House Beautiful by Robert Louis Stevenson: www.bartleby.c...
Country Bunch by Miss Read (out of print):
In the Artist's Garden by Ronald Blythe (out of print)
A Countryside Miscellany: uk.bookshop.or...
Woods in Winter by Henry Wadsworth Longfellow: poets.org/poem...
RECIPE FOR FRANGIPANE CAKE:
You can find the recipe on my blog: mirandasnotebo...
I have also included it below:
BAR DE FRANGIPANE AUX CERISES
Frangipane with cherries and clotted cream
Serves 6
Prep: 25 mins
Cook: 30 mins
200g unsalted butter, cut into cubes and softened
200g caster sugar
200g ground almonds
4 eggs
½ dessertspoon vanilla extract
1 dessertspoon almond essence
4 dessertspoons dark rum
30g plain flour
A handful of flaked almonds
To serve
1 tin or jar of black cherries in syrup or, preferably, kirsch
250g clotted cream
Icing sugar for dusting
Pre-heat the oven to 180°C / 160°C fan / 350°F / gas 4. Line a 30cm x 20cm baking tray with baking parchment, leaving some hanging over the sides. To make the frangipane filling, simply place the caster sugar, butter, ground almonds, rum and vanilla and almond essences in an electric mixer and whisk until the mix becomes creamy and smooth. Slow down the speed of the mixer to add the eggs, one by one, adding a dessertspoon of flour after the first one to stop the mixture from 'splitting,' followed by the rest of the flour. Pour the mix into the prepared oven dish, sprinkle some flaked almonds on top, and place it in the oven to cook for about 20 minutes.
Remove from the oven and allow to cool, covering with cling film after 10 minutes to stop it drying out. When ready to serve, release the frangipane from the tray by placing a chopping board on top and quickly (and carefully) turning it over.
To prepare the frangipane for serving, lift off the dish and remove the greaseproof paper. Trim the edges to make a neat rectangle and then cut into pieces to make several smaller rectangles. Serve the frangipane slices on plates, with some black cherries and a generous spoonful of clotted cream on the side. Dip your spoon in boiling water to allow you to shape the spoonfuls neatly. Dust with icing sugar and enjoy the beautiful flavours with a glass of chilled sweet white wine.
OTHER MENTIONS:
Olivier's restaurant, La Boheme: www.laboheme.c...
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ABOUT ME: I'm Miranda Mills, a freelance writer and photographer who recently moved from London to Yorkshire.