Festive Frangipane

This delicious Boozy Festive Frangipane looks rather homely and innocent but is rich, decadent, so comforting and is my modern take on the usual fruited Xmas pudding. It has a layer of rich almond frangipane, topped with fruit that were soaked in brandy and coffee liqueur and baked with some fresh apple and berries, then topped with an almond crumble and baked again.

Festive Frangipane

I saw a version of this pudding made with autumn fruit in the October issue of Delicious magazine and thought adding the soaked dried fruit would make a great festive dessert. The frangipane is chewy on the edges, the booze comes through but not too much, the acidity of the apple and berries helps to counteract the richness of it all and the almond crumble adds a texture to the pudding. Sprinkle the pudding with some fresh cherries if they are in season for splashes of festive colour.
Festive Frangipane

I grind the almonds myself so that I can get a courser texture than the store bought stuff but be careful not to grind it for too long as you will up with a paste. You can also bake the frangipane and fruit at the same time if your oven is big enough to save time.

Festive Frangipane

It is very rich so you could easily serve 12 portions of the pudding. It is just as delicious at room temperature (and pretty fantastic as cold leftovers the next morning!).

I have an array of festive recipes to inspire and help you plan for the season ahead – click here for all the recipes

Boozy Festive Frangipane

Ingredients

  • Frangipane:
  • 200g butter, softened
  • 300g caster sugar
  • 300g ground almonds
  • 3 large egg yolks
  • 5 tbsp flour
  • Good pinch of salt
  • 1 tsp almond extract (optional)
  • Fruit Topping:
  • 350g cake mix fruit
  • ½ cup brandy
  • ½ cup coffee liqueur
  • 5 granny smith apples
  • 200g raspberries/cherries (or any red berry)
  • juice of half a lemon
  • Almond Crumble:
  • 100g plain flour
  • 75g cold butter (diced)
  • pinch of salt
  • 100g flaked almonds
  • 50g brown sugar

Instructions

  1. Soak the fruit:
  2. Place the cake fruit mix in a small bowl and add the brandy and liqueur making sure the fruit is covered
  3. Let it stand overnight shaking the bowl each time you walk past
  4. Make the frangipane:
  5. Preheat the oven to 180 degrees C
  6. Using an electric beater, beat the butter and sugar until well combined
  7. Add the rest of the frangipane ingredients and mix on a slow speed or a wooden spoon until a smooth and thick paste
  8. Spread evenly into a 2.5 liter capacity oven proof dish and bake for 40 – 45 minutes until golden and cooked and a skewer inserted in the middle comes out clean with just a few crumbs
  9. Cover with foil after 30 minutes to prevent overbrowning
  10. Make the Fruit Topping:
  11. Peel, core and slice the apples into thin wedges (about 12 – 16 wedges per apple)
  12. Place in a roasting tin and top with the soaked cake mix fruit, fresh berries and lemon juice
  13. Cover with foil and bake at 180 degrees C for 30 – 40 minutes until the apples are soft but not breaking up
  14. Make the crumble:
  15. Place the flour, butter and salt into a bowl and rub with your fingers until it resembles rough bread crumbs
  16. Stir in the almond and sugar and set aside
  17. When the frangipane and fruit has cooked, remove from the oven and preheat the oven to 200 degrees C
  18. Use a slotted spoon and spoon the fruit over the frangipane
  19. Spoon over 8 tablespoons of the liquid
  20. Scatter the crumble over the fruit and bake for 20 minutes until golden
  21. Let the dessert stand for at least 10 minutes for a warm pudding or let it cool to room temperature
  22. Serve with ice cream or vanilla custard
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