A decadent frangipane, with piercingly red, cherries are the most delightful of summer fruits, creating one seriously tasty tart. Paired with an almond mixture, to create a crisp top and a densely fudgy inside that is topped with bursting cherries with rippling juices.

Stewed for jam or cooked in pastry, cherries are one of our favourite and most versatile fruits of this warm season. They are especially lovely, with spices such as, vanilla and cinnamon and like apples, they have a delectable fruity character with a subtle almond scent, which only emphasises its flavour when paired with almonds, creating quality tarts that are seriously nutty…happy days indeed.


Serves 10

100 ml Azada Almond Oil
120 grams ground almonds
100 grams dark chocolate, broken into pieces
100 grams brown sugar
2 large eggs
2 tablespoons cocoa powder
1 tablespoon vanilla extract
2 teaspoons honey
½ teaspoon cinnamon powder

Topping ingredients:

100 grams mascarpone
100 ml single cream
1 teaspoon Madagascan bourbon vanilla extract
250 grams cherries


Grease the base and sides of a 9-inch springform tin with a loose base with greaseproof paper.

Preheat the oven to 160°C / 320°F / gas mark 3.

Put Azada’s Almond Oil, chocolate, honey and vanilla in a large heatproof bowl, set over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Stir occasionally until melted.

Remove from the heat and allow to cool for 5 minutes. Next, whisk in the eggs to make a luscious, glossy batter and set aside.

In a separate bowl, combine the ground almonds, sugar, cinnamon and the cocoa, mix well ensuring there are no lumps and add to the chocolate batter, stirring to combine.

Pour the batter into the greased tin and gently shake the tin to create a smooth the top. Bake in the oven for 30 minutes or when a skewer comes out clean when inserted into the frangipane. Allow to completely cool, before removing from the tin.

To serve: Whisk the mascarpone, cream and vanilla extract together until smooth and thick. Spread the cream over the frangipane with a spoon and top with sun-ripened, ruby red cherries. Sprinkle with a dusting of icing sugar and serve.

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