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!

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

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.

next instruction :

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