I adore cherries, they are one of my favourite fruits. I recently realised I still had a bowl of them in the fridge and wondered what to do with them. Then it dawned on me – a cherry frangipane! This is one of my favourite recipes and one that I crave all the time. I especially adore almond extract so any reason to use it and I’m in!
My recipe is more of a frangipane cake as I have spent a lot of time experimenting with low-carb and low fat pastry recipes (I try not to use butter if I can avoid it, just to cut down on fat content), but I have to admit I don’t really like any that I’ve tried or created – they don’t taste overly great and the texture is far from the nice flaky kind you get at the local patisserie – I admit though, it’s not the low-carb factor that does it, it’s the fact that I don’t like to use butter, and I admit that’s my choice, I could quite easily achieve a nice base if I used it. I have even experimented with olive oil pastry, but again, I wasn’t too fond of this option either. So, in an effort to keep my recipe low-fat and low-carb, I decided to experiment with a frangipane cake alternative and I just LOVE it. This is the closest recipe I could find to a frangipane cake Foodily, but again, my version is low-fat, low-carb and no sugar.
I like to serve my frangipane cakes with a berry jam, especially in summer as the berries are gorgeous. There are lots of recipes that call for ‘fruit jam’ in between the frangipane batter mixture, but I like to serve mine on the side, not in the cake, as an optional extra. Here’s my recipe and I hope it gets you in the summer spirit!
Low-carb Mini Cherry Frangipane Cakes
- 200 g almond meal
- 1/4 tsp pure Stevia extract powder (or preferred sweetener)
- 200 g fresh cherries
- 50 g Greek yoghurt (or preferred full fat, unflavoured yoghurt)
- 2 eggs
- 1 tsp almond extract
- 1 tsp rose water
- 10 g flaked almonds (for the top)
- 1 tsp pure unsweetened vanilla extract
- 1 tsp baking powder
- 1/8 cup full fat milk
For the berry jam: 300g fresh cherries, 80g blueberries, 4 strawberries, 1 tbsp chia seeds, 1/2, tsp almond extract, 1/2 cup water.
To make the cakes, preheat oven to 180 degrees Celsius.
Wash and remove pits from the cherries and cut in half (place in a bowl to garnish the tops of the cakes).
Combine almond meal, sweetener, yoghurt, eggs, almond extract, rose water, vanilla extract and milk in a bowl and mix until well combined.
Pour mixture into four mini baking tins.
Garnish the tops of the cakes with cherries and flaked almonds.
Bake at 180 degrees Celsius for 25-30mins.
To make the berry jam, wash the cherries, blueberries and strawberries. Cut the cherries in half and the strawberries into quarters.
Add all fruit to a pot along with the almond extract and bring to the boil. Turn heat down and simmer for 15 minutes.
Add the chia seeds, mix well and simmer for another 15 minutes. You can mash the fruit with the back of a spoon slightly if you prefer your jam finer in texture.
This recipe makes four individual portions.
Please note: I use 100% Pure Stevia Extract powder for this recipe. If you are using another form of Stevia, or an alternate sweetener, you may need to experiment with the quantity required.