Gluten-Free Strawberry-Almond Frangipane
Gluten-Free Strawberry-Almond Frangipane by James Distefano of Rouge Tomate in New York
Yield: 10 to 12 servings
6.2 oz/176 g granulated sugar
0.21 oz/6 g freeze-dried strawberries
7 oz/200 g almond paste
6 oz/172 g unsalted butter
Zest of ½ orange
Zest of ½ lemon
3 oz/87 g almond flour
0.13 oz/3.7 g xanthan gum
0.01 oz/0.5 g Madagascar vanilla powder
0.017 oz/0.5 g ground cinnamon
0.05 oz/1.6 g fine sea salt
6.8 oz/194 g dried strawberries, cut into small pieces
1. In an electric blender; process the freeze dried strawberry with the sugar and process until smooth. (This is a great way to add flavor and fruit to a cake batter.)
2. Combine the almond paste and sugar in the bowl of an electric mixer and begin to process until both ingredients are evenly combined. Add the butter and continue to cream the mixture until a smooth batter is achieved. Mix the orange zest and the lemon zest with the eggs. Slowly add this egg mixture to the almond paste base.
3. Sift the almond flour, xanthan gum, vanilla powder, cinnamon and salt together. Slowly add the dry ingredients along with the dried strawberries to the cake base and continue to mix until thoroughly combined. Store cake batter in an airtight container until you are ready to use it or place batter into individual molds (1 ¾” ring molds lightly sprayed with non-stick spray) and bake at 300°F for 16-18 minutes.
Fresh strawberries, quartered and tossed with vanilla syrup to taste.
To serve, gently place fresh strawberries on top the cake in a neat pile with a few pieces of strawberry around the cake.