Ingredients
13 total- 260g strong white bread flour
- 90g caster sugar (30g for the dough, 65g for the frangipane)
- 5g fine salt, plus ½ tsp
- 7g instant yeast
- 25ml olive oil, plus extra for greasing
- 1½ tsp almond extract (½ tsp for the dough, 1 tsp for the frangipane)
- 120g unsalted butter (30g, melted, for greasing and drizzling; 90g, softened, for the frangipane)
- 1 large egg
- 85g ground almonds
- 20g plain flour
- 200g fresh raspberries
- 35g flaked almonds
- 1 tbsp icing sugar, for dusting
Method
7 stepsStep 1
In a large bowl, mix the bread flour, 30g caster sugar, 5g salt and the yeast. Pour the oil and ½ tsp almond extract into the middle; mix with a fork until clumpy. Gradually pour in 150ml lukewarm water, mixing continuously to form a wet, shaggy dough.
Step 2
Tip onto a lightly floured board; knead for 10 mins until smooth and elastic. Grease the bowl lightly with oil, drop the dough back in, cover and leave somewhere warm for 1½ hrs or until doubled in size.
Step 3
Brush a 23 cm square baking dish with 3 tsp melted butter. Tip the dough into the dish, gently pushing it into the corners with your fingers. Cover; leave to prove for 1 hr or until risen and puffy.
Step 4
For the frangipane, whisk the 90g softened unsalted butter and the remaining 65g caster sugar until creamy; stir in the egg and remaining 1 tsp almond extract. Then fold in the ground almonds, flour and remaining ½ tsp salt until smooth.
Step 5
Preheat the oven to 200°C/180°C fan/gas 6. Transfer the frangipane to a piping bag with a large round nozzle.
Step 6
Press your fingers into the dough to create deep dimples, then pipe the frangipane into around three-quarters of them. Pipe over the rest in a zigzag pattern. Press most of the raspberries deeply into the dough; arrange the rest on the surface and press in slightly. Scatter over the flaked almonds and drizzle with 3 tsp melted butter. Bake for 35 mins until golden and well risen.
Step 7
Leave to cool slightly, then move to a wire rack to cool fully. Dust with icing sugar and cut into squares or triangles. Store in an airtight container at room temperature for 1 day or freeze for up to 3 months.