Eggless Wholegrain Strawberry Frangipane Tray Bake
Eggless Wholegrain Strawberry Frangipane Tray Bake… simple, one bowl deliciousness. The buttery shortbread base which holds an indulgent fragrant almond filling, finished off with sweet tart strawberries and sprigs of fresh rosemary. The whole bake comes together quite quickly and simply, you’ll love it!
Ingredients
Wholewheat biscuit base
- 1 cup whole-wheat flour/aata scant} {110g}
- 1/4 cup + 2 tbsp clarified butter / ghee melted, cooled {75g}
- 2 tbsp brown sugar
- Pinch salt
- 2 tsp apple cider vinegar
- 3 tsp Water
Eggless Almond Frangipane
- 1/4 cup + 2 tbsp clarified butter / ghee melted, cooled {75g}
- 1/2 cup raw sugar/boora {75g}
- 1 1/2 cups almond meal {145g}
- 3 tbsp cornflour 25 {25g}
- Few drops almond extract
- 1/2 vanilla bean scraped
- 2 tbsp Greek yogurt
Instructions
Wholewheat biscuit base
- Preheat oven to 180C. Line a loose bottomed 8 X 8" square baking tray with parchment paper.
- Place flour, sugar, salt and clarified butter in a large bowl. Whisk with balloon whisk to get an even breadcrumb like mix. Since it's winter here, the ghee was semi solid which was perfect.
- Whisk in the apple cider vinegar evenly, then whisk in just enough water that the biscuit base holds together when pinched between fingertips, much alike a crumble.
- Transfer to prepared tin, even out, then gently press into place with your fingertips.
- Bake for 12 minutes at 180 C until light golden brown.
- Meanwhile, make the eggless almond frangipane.
Eggless Almond Frangipane
- Place everything in a large bowl and whisk to mix. Use fingertips to get an even moist crumb. Turn over baked biscuit base and spread uniformly using an offset spatula.
- Top with sliced strawberries, a scattering of fresh rosemary. Sprinkle over a tbsp of vanilla sugar.
- Bake for 30-35 minutes until slightly firm to touch, and the strawberries are cooked and slightly coloured at the edges.
- Cool completely before slicing.