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.
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.
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.
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:
- 200 g butter softened
- 300 g caster sugar
- 300 g ground almonds
- 3 large egg yolks
- 5 tbsp flour
- Good pinch of salt
- 1 tsp almond extract optional
- Fruit Topping:
- 350 g cake mix fruit
- ½ cup brandy
- ½ cup coffee liqueur
- 5 granny smith apples
- 200 g raspberries/cherries or any red berry
- juice of half a lemon
- Almond Crumble:
- 100 g plain flour
- 75 g cold butter diced
- pinch of salt
- 100 g flaked almonds
- 50 g brown sugar
Instructions
- Soak the fruit:
- Place the cake fruit mix in a small bowl and add the brandy and liqueur making sure the fruit is covered
- Let it stand overnight shaking the bowl each time you walk past
- Make the frangipane:
- Preheat the oven to 180 degrees C
- Using an electric beater, beat the butter and sugar until well combined
- Add the rest of the frangipane ingredients and mix on a slow speed or a wooden spoon until a smooth and thick paste
- 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
- Cover with foil after 30 minutes to prevent overbrowning
- Make the Fruit Topping:
- Peel, core and slice the apples into thin wedges (about 12 – 16 wedges per apple)
- Place in a roasting tin and top with the soaked cake mix fruit, fresh berries and lemon juice
- Cover with foil and bake at 180 degrees C for 30 – 40 minutes until the apples are soft but not breaking up
- Make the crumble:
- Place the flour, butter and salt into a bowl and rub with your fingers until it resembles rough bread crumbs
- Stir in the almond and sugar and set aside
- When the frangipane and fruit has cooked, remove from the oven and preheat the oven to 200 degrees C
- Use a slotted spoon and spoon the fruit over the frangipane
- Spoon over 8 tablespoons of the liquid
- Scatter the crumble over the fruit and bake for 20 minutes until golden
- Let the dessert stand for at least 10 minutes for a warm pudding or let it cool to room temperature
- Serve with ice cream or vanilla custard
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Beryl
Dec 14, 2015
Wow Hein this really looks decadent and undoubtedly must be scrumptious and yummy. Will try it when back from our break.
heinstirred
Dec 14, 2015
Hope you enjoy Beryl!
Sabrina
Dec 18, 2015
Wow, this looks delicious! Something I’d definitely love to try!
heinstirred
Dec 18, 2015
Thanks Sabrina. I’m so happy with the result.