Blackberry & Hazelnut Frangipane
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 6
Moist, sweet little cakes with pockets of juicy blackberries and the crunch of hazelnuts without any of the fuss of homemade pastry. If you prefer, bake the mixture into blind baked shortcrust pastry for extra crunch.
  • 100g unsalted butter, room temperature
  • 100g caster sugar
  • 2 large eggs, lightly beaten
  • 25g self raising flour
  • 125g hazelnuts, toasted, skins removed & blitzed to a fine powder
  • 170g blackberries
  • 1 tbsp demerara sugar
  1. Preheat the oven to 180C/160C fan.
  2. In a stand mixer fitted or large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Add the egg a little at a time until incorporated, taking care not to split the mixture, then sift over the flour. Stir in the ground hazelnuts and divide between six 10cm round non stick loose-bottomed tartlet tins (make sure to grease the tins if you don't have non stick!).
  3. Divide the blueberries between the tins, pressing gently into the mixture, then bake for 20 - 25 minutes until risen and golden on top. Remove from the oven and allow to cool for 15 minutes before removing from the tins. Best served warm with a dollop of creme fraiche.
Recipe by thelittleloaf at