Ingredients
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110 g Gheeor coconut oil soften
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130 g Sugar white
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3 pcs Egg(s)
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75 g Almond flouror ground almonds
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100 g Pistachios
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35 g Sorghum flouror millet flour
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1/2 stalk Rhubarb
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pinch Salt
Directions
Frangipane is a nut-flavored filling for cakes, tarts, and pies. It’s usually made of butter, eggs, ground almonds or pistachios.
It’s commonly used for making fruit and berry tarts. The most classic foods that use frangipane are probably pear & almond frangipane tart and raspberry & almond frangipane tart. But today’s not about those tarts or France! Today’s all about Denmark 🙂
The thing is that when I visited Copenhagen, I was recommended try buns in a little bakery that was recognized as one of the best in the city. I came there early to avoid standing in a long line but I still had too as the bakery was really popular 🙂 I had a traditional cardamom bun and it was the most delicious bun in the world 🙂 They recently opened a cafe which I’m going to visit once I am in Copenhagen again in April.
So, yesterday they shared a pic of their pistachio and rhubarb frangipane on their Instagram account. I couldn’t help making my version of this frangipane later on the very same day. It was incredibly delicious! And it’s so smart to make it in ramekins: it’s quick, looks cool, and the frangipane is so light and tender. Perfect for the weekend
Today's visits: 1.
Steps
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1
Done
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Preheat the oven to 170 degrees. |
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2
Done
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Process 75 g of pistachios until finely chopped. Coarsely chop 25 g of pistachios for garnish. Cut the rhubarb into chunks. |
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3
Done
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Beat together ghee, sugar, and salt until fluffy. Add one egg at a time, beating well after each addition. |
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4
Done
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Add the sorghum flour, ground pistachios and almond flour. Mix until smooth. Don’t overmix or the frangipane will fall flat. |
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5
Done
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Divide into ramekins, arrange the rhubarb chunks on top and press them slightly in. Sprinkle with chopped pistachios on top. |
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6
Done
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Bake until a toothpick comes out dry, for about 40-45 min. Take out and let chill before serving. |
