- 100g ground almound (almond flour)
- 100g butter (or coconut oil if you can't have dairy)
- 100g soft brown sugar
- 1 egg
- 8 cardamom pods, split with seeds removed and ground to a powder in a pestle & mortar
- 200g fresh blueberries and extra to serve (if you like)
- 1 sheet of puff pastry approx 30cm x 20cm and a tray that will accommodate it (shop bought is fine)
- 1 egg
- 2 tbsp icing sugar (confectioners sugar), to serve
First make your frangipane by mixing the butter, almonds, ground cardamom and sugar until you form a well combined paste. Add the egg and mix it in. Cover and chill in the fridge for at least 15 minutes.
Preheat your oven to 200 deg C. Butter or lightly oil your baking tray and place the pastry sheet on it. Using a sharp knife score the pastry an inch in, the whole way around, creating a border, like a picture frame. Don't cut right through the pastry. Beat the egg, and using a pastry brush or teaspoon, egg wash the border only (brush with the egg). This will ensure it is lovely and golden when baked.
Spread the frangipane evenly over the pastry centre, keeping the inch border free. Stud the frangipane with the blueberries, pushing them gently in. Bake until golden and risen. You want the frangipane to be starting to brown but not actually brown. This should take 20 - 25 minutes.
Remove from the oven and allow to cool. Dust with icing sugar (put the icing sugar in a sieve and pass over it). Eats well warm or cold, with extra blueberries if you like!