Frangipane Cake- gluten & refined sugar free

I've been making this cake for years for the cafe but my original recipe used caster sugar and more flour. These days I like to make sweets that are healthier, full of good fats and unrefined sugars. This one had a bit of tweaking and now its my go to cake. The coconut sugar gives it almost a caramel flavour which is divine. My favourite fruit toppings are plums and pears, but any stone fruit, berries, apple, mango and even banana work. 

The Recipe

The Method

1. Preheat oven to 180 degrees. Using a 23cm spring form pan grease it well with butter, coconut oil or lard. 
2. Cut a piece of baking paper at least 8cm longer on all sides of the cake tin to allow overlap. Place the tin onto the middle of the baking paper and trace around it. With scissors cut 3cm wide flaps, only cutting far enough into the pencil line. (don't cut beyond this). Then push the paper into the tin and gently pushing the flaps up the tin sides to be flat and smooth. 
3. In a large bowl mix together the coconut sugar, almond meal and corn flour. If the coconut sugar has any clumps use your fingers to break them up. 
4. Melt the butter and add into the bowl with the vanilla and lemon zest, slightly mix together. 
5. Whisk the eggs together in a small bowl then add into the cake mix and combine well. 
6. Pour into the cake tin and spread evenly. With your fruit you want to cut them into thin slices. Arrange around the cake in circular pattern. 
7. Scatter with the flaked almonds and bake in the oven for 25-30 minutes. 
8. Allow too cool in the tin. Then place the tin onto your serving plate. Undo the spring form side. Then slide the base out from under the cake leaving the paper on it.
9. Rip off the flaps of the paper so you can't see the bottom of them (its hidden under the cake). Serve with cream or ice-cream.

Notes

Cake will last 3 days on the bench or 5 days in the fridge. It freezes well too.

You can omit the corn flour to make it grain free, just sub it out with cassava flour or more almond meal. 

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