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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Marmalade Bostock

1.0

Frangipane

50g soft butter

50g caster sugar

¼ tsp almond extract

Zest of 1 orange

1 medium egg (50g)

50g ground almonds

10g plain flour

Pinch of salt

Syrup (you can skip this step if using fresh bread)

20g caster sugar

20g freshly boiled water

10g cointreau/Grand Marnier/orange juice

To Assemble

6 slices of brioche, shokupan or any soft, slightly sweet white bread I used Nicola Lamb’s recipe

Jar of marmalade or mandarin jam

Handful of flaked almonds

Icing sugar

Frangipane: cream the butter, sugar and orange zest together until pale and fluffy (this is such a small batch that I do this all by hand using a whisk).
Add the egg and almond extract and mix until incorporated.
Add the ground almonds, flour, salt and mix.
Syrup: pour the freshly boiled water over the sugar and stir until the sugar has dissolved, add the cointreau/Grand Marnier/orange juice.
Using a pastry brush, lightly brush the syrup over each slice of bread.
Assembly & Baking: pre-heat the oven to 170°C(fan)/340°F.
Spread a layer of marmalade over each slice of bread.
Pipe or spread a layer of frangipane on top, you’ll need approximately 30g per slice for 6 slices.
Sprinkle with flaked almonds and bake for 12-15 minutes.
Dust with icing sugar and eat while still warm.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇫🇷French

Occasions🥐Brunch🫖Tea Time

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 92 weeks ago

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