1 hour and 10 min
1 cake tin (23cm in diameter)
140g soft butter
80g powdered sugar
30 g almond flour
1 tsp vanilla sugar
55 g Agrain® 04 Whisky Super Grain Flour
180 g wheat flour
150g soft butter
150 g sugar
1 tsp vanilla sugar
Zest from 1 lemon
150g almond flour
35 g Agrain® 04 Super Grain Flour - Whisky
250 g fresh cherries, without stones
50g almond flakes
+ a little powdered sugar to sprinkle over the cake at the end
Mix butter, powdered sugar, almond flour, eggs, vanilla sugar and Agrain® 04 using an electric mixer. Add the wheat flour and salt, and knead the dough until it is smooth. Use two pieces of baking paper and roll out the dough between these, the dough should be about 3mm thick. Then place the dough in the fridge for 1 hour.· Rub a little butter around the sides of thethe cake tin and put the dough in the tin. If there is excess pie dough cut it off. Put baking paper on top of the cake, then put dried beans (or something else) on top to give weight on top of the tart. Bake the cake in the oven at 180 degrees for 10 min, then remove the baking paper and the beans. Bake then for 5-10 min until the cake is golden. Place it on the kitchen counter to cool off.
Mix the wheat flour with Agrain® Super Grain Flour and set aside. Mix the butter and sugar together until light and fluffy. Add the eggs - one at a time, and mix until well mixed together. Add the vanilla sugar and lemon zest and mix again. Finally, add the mixed flour and stir it all together.
Now put the frangipania on top of the cooled cake and distribute it evenly. Then take the cherries and spread them over the cake - they may be pressed into the frangipania. Finally, sprinkle almond flakes over the cake and put it in the top of the oven for 30 mins at 180 degrees, or until golden and a fork can be inserted and picked up without dough hanging onto the fork. After baking, cool the cake by placing it on the kitchen table. When it is cold you can sprinkle it with powdered sugar on top.