Summer Fruit Frangipane Blondies
I'm just going to let the photos do the talking on this one.
Utensils: Skillet pan or similar sized baking pan, non-stick baking paper, electric hand or stand mixer, sieve.
Top Tip: As with brownies, blondies are better undercooked than overcooked. Start checking these brownies with a skewer at 18-20 minutes to see if they are the right level of gooeyness for you.
65g golden sugar
80g unsalted butter, softened
1 large egg
100g ground almonds
1/4 teaspoon vanilla extract 1/2 teaspoon almond extract
100g unsalted butter, melted
150g soft light brown sugar
1 large egg
120g plain flour, sifted (ensure gluten-free if required)
2 tablespoons milk
40g flaked almonds
25g crystalised ginger, finely chopped
8 cherries, destoned and halved
2 apricots, destoned and halved
2 plums, destoned and quartered
Makes: 10-12 slices
1. Preheat oven to 200°C (180°C fan0. Grease and line your skillet pan or similar-sized baking pan.
2. Make the frangipane: To make the frangipane, beat together the golden caster sugar and softened butter until fluffy, then add the egg, ground almonds, almond and vanilla extracts and beat until combined. Set to one side.
3. Make the blondies: In a bowl stir together the soft light brown sugar and melted butter before adding the egg and mixing vigorously. Then, add the flour and fold in until well combined. Add the milk to loosen the mixture a little, then add the flaked almonds and chopped crystalised ginger and fold again until well incorporated.
4. Prepare your summer fruits: Wash, destone and halve the cherries and apricots and quarter the plums.
5. Prepare the blondies for baking: Spoon half of the blondie mix into the skillet pan / baking pan and smooth with the back of a metal spoon or spatula. Then dot spoonfuls of the frangipane mix and the rest of the blondie mix on top and smooth again with a metal spoon or spatula. Finally, arrange the cherry halves, apricot halves and plum quarters on top of the mixture, pressing lightly down on the fruit so that they are slightly set in the blondie mix.
6. Bake: Place in the centre of a preheated oven and bake for 20-25 minutes until a skewer comes out with moist crumbs attached but not raw mixture. As with brownies, blondies are better undercooked than overcooked. Start checking these brownies with a skewer at 18-20 minutes to see if they are the right level of gooeyness for you.
7. Eat warm or cold. If I say so myself, a scoop of my Vegan Apricot, Ginger & Coconut Ice Cream goes AMAZINGLY well with these blondies.
Storage: Store in an airtight container in a cool, dark place for up to 3 days or up to a week in the fridge. You can also freeze in an airtight container up to 3 months. Thaw thoroughly in the fridge before eating.