Blueberry, Lemon & Lavender Frangipane Tart for #thecakeslicebakers

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our FacebookInstagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
I had no idea what to expect from this recipe - I've never made anything like it before! It was deliciously tangy, full of tender lemon curd, and studded with bites of blueberry. The texture of the cake was very soft - I'm sure that's partially because I added way more lemon curd in the center than I was probably supposed to! This recipe was written to be made in small mini tart pans, and I used one large tart pan.

The lemon curd is just delicious - this recipe makes quite a bit so you'll have a lot of extra to enjoy! I didn't really notice the lavender flavor - it was just a subtle hint added to the sugar prior to creaming.

More than half of this tart disappeared in less than 24 hours in my house, so I can confirm that it was well received and everyone really enjoyed it! A little goes a long way - and it would be delicious with a cup of tea!

It is a new year and a new book - The New Way To Cake - and our choices for June 2020 were:

Coconut, Raspberry & Rose Roulade

Limoncello & Toasted Meringue Cake

Blueberry, Lemon & Lavender Frangipane 

Blueberry, Lemon and Lavender Frangipane Tart 

    2 eggs
    3/4 cup + 2 TBS sugar
    3/4 cup lemon juice
    2 tsp dried lemon zest (or 1 tsp lemon essence)
    1/2 cup butter, softened and diced

    1 tsp dried lavender
    1 cup sugar
    3/4 cup + 2 TBS softened butter
    1/2 tsp dried lemon zest
    3 eggs
    2 cups almond flour
    1/3 cup all-purpose flour

    20-30 fresh blueberries
    flaked almonds, for topping (optional)
    confectioner's sugar, for dusting (optional)


    1. In a medium bowl, whisk the eggs. Whisk the sugar, lemon juice and lemon zest into the eggs. 
    2. Pour mixture into a medium saucepan over medium-low heat and whisk regularly. Slowly add in pieces of the butter, incorporating slowly.
    3. Lemon curd is ready when it is smooth, silky, and coats the back of a spoon.
    4. Pour mixture into a bowl, cover, and refrigerate while you prepare the rest of the tart.
    5. Preheat the oven to 375 degrees.
    6. Place the dried lavender in a food processor and pulse a few times to begin breaking it up. Add the sugar in and pulse again a a few times (not too much, or you'll end up with powdered sugar).
    7. Pour the lavender sugar into the bowl of a stand mixer and add the 3/4 cup + 2 TBS softened butter, along with the 1/2 tsp lemon zest. Cream on high speed, scraping down the sides of the bowl as necessary, until mixture is light in color and creamy. Add in the eggs, one at a time, mixing well between additions until.
    8. Add in the almond flour and the all-purpose flour, blending on low speed, just until combined. Finish mixing everything together with a spatula.
    9. Spray a tart pan with nonstick baking spray. Gently spread about half of the frangipane batter into the bottom. Add about 3/4 cup of lemon curd into the center (you will have a fair amount leftover), and then gently top with remaining batter, smoothing as best you can to cover the curd and reach the edges.
    10. Arrange the blueberries on the top as desired with a sprinkling of sliced almonds (optional).
    11. Bake in the pre-heated oven 30-40 minutes, until well browned and only a slight wiggle in the center.
    12. Place on a cooling rack and allow to cool completely. 

    Recipe adapted from Benjamini Ebuehi "The New Way to Cake"

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  1. I love that you made this into one big tart! It sounds delicious.

  2. I made mine into a large tart as well, Rebekah and I also ended up spreading because the piping didn't work too well. But the end result, like yours, was perfect.

  3. This was totally delicious. And I love that you made it in a large tart case! Great recipe and beautiful cake.

  4. Lemon and blueberries are fabulous together. When you add lavender and frangipane you have a heavenly combination. I see why half was gone in 24 hours!


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