Roasted raspberry and potato frangipane slice

Roasted raspberry and potato frangipane slice

The Potato Cookbook

This is always a popular slice when I make it, with the potato giving the topping a deliciously moist texture that complements the almond meal. You could easily replace the roasted raspberries with a good raspberry jam if you wish.


Quantity Ingredient

For the roasted raspberries

Quantity Ingredient
180 grams frozen raspberries, no need to thaw first
1 tablespoon maple syrup
1/2 teaspoon balsamic vinegar

For the base

Quantity Ingredient
125 grams unsalted butter, softened
55 grams caster sugar
150 grams plain flour

For the topping

Quantity Ingredient
1 medium potato, peeled and cut into 2 cm pieces, about 175 grams
155 grams almond meal
1 teaspoon grated lemon zest
1/4 teaspoon sea salt
125 grams cream cheese (full fat), at room temperature
115 grams caster sugar
2 large eggs, at room temperature
25 grams flaked almonds


  1. Preheat the oven to 200°C.
  2. Mix the raspberries, maple syrup and balsamic vinegar in a medium glass or ceramic baking dish, about 18 x 13 x 5 cm. Roast for 30 minutes, removing from the oven every 10 minutes to stir and squash the berries with the back of a spoon. Set aside to cool. (The raspberries will thicken on standing.)
  3. Meanwhile, put the potato in a small saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until very tender, about 12 minutes, testing with the point of a sharp knife. Drain the potato and return them to the saucepan over low heat for 1 minute to ensure any excess water has evaporated. Pass through a ricer or mash well until very smooth.
  4. Measure 115 grams of the mashed potato into a small bowl and set aside to cool.
  5. Reduce the oven temperature to 180°C and line a 32 x 18 cm baking pan with baking paper.
  6. To make the base, beat the butter and sugar together until the mixture is smooth and fluffy, about 3 minutes. Add the flour and stir until just combined. Spread the mixture into the base of the prepared baking pan (it will be a thin layer). Bake until just starting to look a little golden, about 10–12 minutes. Set aside to cool.
  7. Reduce the oven temperature to 150°C.
  8. For the topping, in a small mixing bowl, combine the ground almonds, lemon zest and sea salt.
  9. In a large mixing bowl or the bowl of a stand mixer, beat the butter, cream cheese and sugar until fluffy, about 3 minutes. Beat in the eggs, one at a time, making sure the first egg is well incorporated before adding the second egg. Add the mashed potato and stir until no streaks of potato remain in the batter. Add the ground almond mixture and stir until incorporated.
  10. Spread the roasted raspberries over the cooled base. Drop spoonfuls of the batter over the raspberries, spreading lightly to cover. Sprinkle the flaked almonds over the topping and press down gently. Bake until the slice looks golden and the centre springs back when lightly pressed with your finger, about 1 hour.
  11. Place the baking pan on a wire rack until completely cool.
  12. To serve, cut the slice into 16 squares and place on a serving dish.
  13. Store the left-over slice in the refrigerator in an airtight container for up to 3 days.
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