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Frangipane pie with peaches and blueberries

Today it's my birthday and this cake is my present to you so you can celebrate with me! It is my own veganised interpretation of a recipe I found on the Delhaize supermarkets magazine. I made it with peaches and blueberries, but feel free to use any other fruit.


For the dough:

200 g spelt flour

30 g agave syrup (or maple)

70 g coconut oil

A pinch of salt

Put all ingredient in a bowl and mix with your hands until you obtain a dough. Wrap it in kitchen film and put in the fridge for at least 30 minutes.

For the filling:

100 g Almond flour

40 g coconut oil

40 g + 2 tablespoons agave syrup (or maple)

1 big peach or 2 small ones

a handful blueberries

a few flaked almonds

In a small bowl mix the almond flour, coconut oil and 40 g agave syrup until you obtain a frangipane cream.

Slice the peach finely and prepare the blueberries and set them aside.

On baking paper roll the dough out until flat, cover it with the frangipane cream leaving a 3-4 cm border empty. Put the sliced peaches and blueberries on the frangipane cream then roll the border in.

Brush everything with 2 tablespoons agave syrup and decorate with the almond flakes.

Transfer everything on a baking tray and bake for 50 minutes at 180°C.

Serve lukewarm with a scoop of vegan icecream.

torta rustica alle pesche e mirtilli.jpg
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