Frangipani Tart


… with chocolate and cherries. From time to time I peep out here with some sweet goods …

Ingredients for the pastry:
90 gr of margarine
100 gr of of icing sugar cane (or finely ground sugar)
250 gr of cake flour
soy milk, as needed
Ingredients for the filling:
90 gr of margarine
120 gr of brown sugar
125 gr of almond flour
20 gr of allpurpose flour
30 gr of unsweetened cocoa powder
5 tablespoons of soy milk
10 gr of baking powder
150 gr of dark chocolate
150 gr of sour cherries in syrup (made ​​by my mum 😉 )

Mix the ingredients for the pastry with a little milk and store in the fridge for half an hour. Meanwhile, prepare the filling: first, cut the cherries in halves and chop the chocolate, then set them aside. For the frangipane: whip margarine and sugar, then add milk and then dry ingredients. The mixture shouldn’t be too runny. Take back the dough for the pastry and lay it in 24 diam a cake tin; distribute chocolate and cherries on the bottom and pour the frangipane over. Be careful when you stretch it: being very dense, you risk to “drag” the ingredients you laid on the bottom. Bake at 180°C for 30 minutes. Actually, I have no idea of how the original frangipani should be (I just tried to replace 2 eggs with milk and baking powder)… but I know this cake is delicious! In fact, I’m thinking how to replace cherries, if I wanted to do it again when my mum’s will be finished, or if I should offer it to someone who doesn’t like them… although, to be honest, cherries themselves give that touch of bitterness which contrasts with the rest!

Chef: Petra from VeganBlog

  1. wendy 30 September 2011 at 21:51

    Frangipani…I’ve heard of it somewhere. seems yummy, does it have a sort of crumble texture?

  2. ascanio 1 October 2011 at 07:46

    never heard about frangipani, but never mind… whatever it is must be deliciuous

  3. Petra 4 October 2011 at 09:30

    No,it isn’t like a crumble,it rather seems a sponge cake. It’s very delicious thanks to melted chocolate on the bottom too!!!

  4. ascanio 6 October 2011 at 06:17

    right! so basically it absorbs very well the flavours. mmmhhh interesting 🙂

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