Frangipane Calculator

The classic frangipane (crème d'amande) ratio is equal parts butter, caster sugar, egg, and ground almonds by weight (1:1:1:1). Because a large UK egg weighs about 56g out of its shell, 100g of ground almonds needs roughly 100g of egg — that is about 2 large eggs, not 1. So a basic batch is 100g butter, 100g sugar, 100g ground almonds, and 2 eggs. (Mary Berry's classic frangipane uses 175g each of butter, sugar and almonds with 4 eggs.) A tablespoon of plain flour is sometimes added for structure. This produces a moist, almond-rich filling that bakes to a beautiful golden colour.

Frangipane is a soft, creamy almond filling used in tarts and pastries — it is made with butter, sugar, eggs, and ground almonds and is baked. Marzipan is a firm, mouldable paste made from ground almonds, sugar, and egg whites or glucose — it is typically used as a covering or decoration and can be eaten raw. They use similar ingredients but have very different textures and uses.

Yes, you can substitute ground hazelnuts, pistachios, or walnuts for some or all of the ground almonds. Hazelnut frangipane (also called frangipane aux noisettes) is particularly delicious with chocolate or pear. Pistachio frangipane works beautifully in tarts with raspberries or cherries. Keep the ratios the same — just swap the nut type.

Absolutely. Common additions include: a teaspoon of almond extract for a more intense flavour, the zest of a lemon or orange, a tablespoon of rum or amaretto, or a tablespoon of cocoa powder for chocolate frangipane (reduce the flour by the same amount). Vanilla extract also works well. Add any liquid flavourings with the eggs.

Frangipane is done when it is golden brown on top, puffed slightly, and feels firm to a gentle touch — it should spring back rather than leaving a dent. A skewer inserted in the centre should come out clean or with just a few moist crumbs. The filling will sink slightly and firm up further as it cools. Typical baking time is 25-35 minutes at 180 degrees C fan.