Frangipane

  • 60g dairy- and soya-free margarine
  • 112g caster sugar
  • 125g ground almonds
  • 3 tbsps cornflour
  • pinch of salt
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 tbsps rice milk
  1. Rub the spread into the sugar, ground almonds, cornflour, salt and essences. It should be dryish and crumbly.
  2. Add the rice milk and combine to make a stiff paste.SAM_1213
  3. Keep covered at room temperature until ready to use.
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One thought on “Frangipane

  1. Pingback: BBQs and Bakewell tarts | M's 7 year journey

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