Blueberry Lemon and Lavender Frangiapanne #CakeSliceBakers

Beautiful almond cake layered with lemon curd and studded with blueberries.  A veritable feast for the taste buds.

This is my offering with The Cake Slice Bakers......

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - The New Way To Cake - and our choices for June 2020 were ~

Coconut, Raspberry & Rose Roulade

• All That's Left Are The Crumbs

Limoncello & Toasted Meringue Cake

• Culinary Adventures with Camilla
• Karen's Kitchen Stories
• Sweet Sensations

Blueberry, Lemon & Lavender Frangipane Cake

• A Day in the Life on the Farm
• Camille Cooks
• Amandie Bakes
• A Little Bit of All Right
• Making Miracles

I made this cake and took it over to my sister in law, Roz, on her birthday yesterday.  It was a huge hit.  I wasn't sure what to expect when I was making the cake.  I had never done frangipane before nor had I ever eaten it so I wasn't sure whether it was right or not.  I also had way too much lemon curd and was afraid that even though I only used half the recipe, it was going to be too much.

I didn't have culinary lavender so I used lavender extract and placed the entire cake into a 9" round tart pan instead of six 4".   It took about 45 minutes to bake and I had to cover it during the last 15 minutes as it was getting very brown.  This is a delicious cake and I think the next one will contain some rhubarb as I have more than I know what to do with.

#cake, #tarts, #almond, #lemon, #blueberries,

Desserts, Cakes

American

Yield: 12 servings

Author: Wendy Klik

Print

Blueberry, Lemon and Lavender Frangipane

Beautiful almond cake layered with lemon curd and studded with blueberries. A veritable feast for the taste buds.

Prep time: Cook time: Total time:

Ingredients:

Curd

• 2 eggs
• 3/4 + 2 T. caster sugar
• zest and juice of 3 lemons
• 1 stick butter, room temperature, diced

Frangipane

• 1/4 t. lavender extract
• 1 c.  sugar
• 3/4 c. + 2 T. butter, room temperature
• 3 eggs
• 2 c. almond meal
• 1/3 c. flour
• 20-30 fresh blueberries

Instructions:

Curd

1. Place the eggs into a saucepan, whisk to break them up, and then whisk in  the sugar, lemon zest and juice.   Place over low heat and cook, stirring constantly until mixture is hot and sugar is dissolved.  Add the butter, a bit at a time, until melted.  Continue to cook and stir until mixture is thickened and coats the back of a wooden spoon.
2. Pour into a bowl , cover and refrigerate.

Frangipane

1. Place the butter, sugar and lavender extract in the large bowl of a stand mixer, fitted with the paddle attachment.  Cream toghether until light, pale and creamy, about 5 minutes.
2. Add the eggs, one at a time, beating well after each.  Raise the paddle and scrape the bowl.  Add the almond meal and flour.  Lower the paddle and mix on low until incorporated.  Raise speed and mix until combined.
3. Spread half of the batter into a tart pan that has been treated with baking spray.  Add half of the lemon curd and spread over the batter.  Pipe the remaining batter over the lemon curd and scatter the blueberries over all.
4. Bake in a preheated 375* oven for 40-45 minutes until set, covering with foil if the top becomes too brown.   Remove to a wire rack and let cool before removing outer ring of tart pan. 

Notes:

Adapted from a recipe found in The New Way to Cake.

Calories
324.07

Fat (grams)
20.97

Sat. Fat (grams)
7.43

Carbs (grams)
30.07

Fiber (grams)
3.10

Net carbs
26.97

Sugar (grams)
22.37

Protein (grams)
7.30

Sodium (milligrams)
118.29

Cholesterol (grams)
102.83

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