IMG 21501

Frangipane batter

Frangipane batter for the cake, cakes and pastries.

Preparation time 10 minutes


  • 125g soft butter
  • 2 eggs
  • 250 g almond broyage
  • 2 g lemon zest
  • 40 g plain flour; or gluten-free flour


Mix softened butter until creamy. Add almond broyage, lemon zest, eggs and flour and mix until smooth batter. If you use a frangipane mix, then add any more flour.

The batter is now ready for further preparation.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.