Basil and Nectarine Frangipane Cakes

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I am really excited to share this Gluten free, Guilt free recipe made by Baking Star Kate Henry. These Basil and Nectarine Mini Frangipane cakes are super delicious and light. They are perfect bite sized great little treats which are super quick to make.

100g unsalted butter, softened
100g coconut palm sugar
2 large eggs, whisked
120g ground almonds
1 nectarine, thinly sliced
basil leaves

– Preheat the oven to 200°C / 180°C with a fan. Grease a 12-hole cupcake tin.

– Place the butter and sugar in a large bowl. Beat to combine.

– Gradually mix in the eggs while you continue to beat.

– Add the almonds and beat to combine.

– Evenly distribute the mixture into the cupcake tin. Add a few slices of nectarine on top and press them down slightly.

– Bake in the oven for 20-25 minutes.

– Remove them from the oven and allow them to cool slightly before you top each cake with a basil leaf. 

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