RHUBARB & GINGER FRANGIPANE
A sticky, almondy, blondie-like tart with forced rhubarb and crunchy flaked almonds. This secretly easy vegan dessert is perfect for dinner parties.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9 slices
Ingredients
- 1 tbsp milled flaxseed
- 90 g unsalted vegan butter melted
- 140 g granulated sugar
- 4 tbsp maple syrup
- 1 tsp almond extract
- pinch of salt
- 1 tsp ground ginger
- 80 g ground almonds
- 80 g plain flour
- ½ tsp baking powder
- 2-3 stalks forced rhubarb chopped into lengths
- small handful of flaked almonds
Instructions
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Combine the flaxseed and 3 tbsp of water in a small bowl. Mix well, then refrigerate for 30 minutes, or until thickened and jelly-like. This is your ‘flax egg’.
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Preheat the oven to 170°c (fan assisted)/190°c/gas 5 and grease and flour a tart tin.
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Stir the melted butter, sugar and maple syrup together in a mixing bowl. Mix in the flax egg, almond extract and salt. Finally, add the ground ginger and ground almonds and sift in the plain flour and baking powder. Fold until smooth and combined.
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Pour the batter into the prepared tin and spread it out evenly. Decorate the top with the rhubarb and flaked almonds then bake for 30-40 minutes until golden. Dust with the icing sugar and leave to cool a little before slicing. Serve with vanilla yoghurt.
Want more vegan dessert ideas? Try these Blackberry Bakewell Bars.
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