Blueberry Frangipane cake (gluten free, LowFodmap)

The term Frangipane is used widely in French bakery in order to name a list of different desserts filled with almond flavoured custard or creams, such as gallete des rois or frangipani tarts which often feature fruit encased in a tart shell, Frangipane cream is also used to fill croissants. However, this recipe presents Frangipane as a stand-alone cake best seen as a flourless almond cake, the difference with frangipane cream is the addition of more almond meal to set this dessert like a cake, if you want to make Frangipane cream you must adjust the recipe, please see notes at the end of the page. I came across this recipe looking for Low FODMAP options to have as a dessert, as I struggle to digest dairy and gluten last year I was doing a Low FODMAP diet due to medical suggestions which help a lot with my digestive issues, however being the diet a bit restrictive one of the things I missed the most was my beloved dessert, I am not going to get into the details of the Low FODMAP diet and nor I intend to turn the blog into a diet specific one. (if you want to know more about Low FODMAP and IBS diet go to Monash University FODMAP, they have extensive information and a great array of recipes) After making this cake I was super impressed cause this recipe is far from bland like other diet recipes, it is super tasty and amazingly easy to make, apart from being gluten-free, can be easily made dairy-free by substituting the butter by spread or margarine. <This is not my own recipe I am sharing Monash University Recipe with slight changes.> Tips to make Blueberry Frangipane Cake Avoid overbeating the batter. Fresh blueberries are best for this recipe. Use ingredients at room temperature. Use springform cake tins to facilitate unmolding. Spray or grease your molds to avoid the cake sticking. The cake will puff up a little during cooking but then it will deflate. To keep it Low FODMAP you must stick to the serving size. The recipe yields 2 x 15cm cakes or 6 little tarts if made in smaller tart molds or rings.

Unbalanced

% Daily Values based on a 2,000 calorie diet