Frangipane Florentine Slice
This was one of the first recipes I did at Christmas time when I got my Thermomix. It ended up being front and centre in the Thermomix Australia cooking classes and I dare say it also appears in Festive Flavours though how up to date I am on that one, I am not sure! It was a real hit. I loved it then and I love it now. I didn't make my own marmalade, that recipe has still to be created as I am a bit fussy when it comes to marmalade, but a beautiful commercial one is going to do the job equally well.
Enjoy...it's a bit early I know, but you can add this to your saved menus now!
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- 2 Tablespoons Raw Caster Sugar BUY
- 240 Grams Bakers or Strong Flour BUY
- 1 Pinch Pink Salt Flakes BUY
- 130 Grams Butter cold, cubed BUY
- 35 Grams ice cold water
- 100 Grams blanched almonds
- 250 Grams shelled pistachios
- 100 Grams Raw Caster Sugar BUY
- 100 Grams Butter BUY
- 1 Teaspoon almond extract (optional)
- 2 eggs
- 170 Grams craisins
- 1/2 Teaspoon each ground nutmeg, cinnamon, ginger
- 50 Grams brandy
- 130 Grams orange marmalade
- 60 Grams Chocolate dark, in chunks BUY
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
To make Pastry:
Place sugar, flour, salt and butter into Thermomix bowl and mix 5 sec/speed 6.
Add water and blend 4 sec/speed 7.
Place onto floured Silpat mat and roll out in large shape to suit large rectangular tin(s) of choice. Line tin with very thinly rolled pastry and place into freezer for at least 30 minutes.
To make Filling: Preheat oven to 180ºC.
Place almonds and 100g of shelled pistachios and sugar into Thermomix bowl and mill 10 sec/speed 9.
Add butter and mix 6 sec/speed 4.
Add almond extract and eggs to Thermomix bowl and mix 5 sec/speed 6. Spread filling over pastry shell and stud with pistachios and craisins.
Without cleaning, place spices, brandy and orange marmalade into Thermomix bowl and warm together 3 min/70ºC/speed 1-2. Spread over top of slice and bake for 30 minutes or until golden and just set in centre.
Cool before placing chocolate and oil into a heat proof dish. Microwave on high for 1 minute, stir vigorously to finish melting the chocolate. Using the prongs of a fork, dip into melted chocolate and flick over the top of the slice in a weaving pattern.
Cut into triangles and serve warm with whipped cream, brandy custard or ice cream. Equally delicious cold.
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