Apricot frangipane

Apricot frangipane

15 mins
Cooking time
25 mins
Jaqui Melville

Baked apricots with almonds are the best of friends. Eat them with marzipan for an absolute delight. Please note, the apricots will be as hot as lava when the toasties are ready, so let them cool for at least a couple of minutes before you dive in.


Quantity Ingredient
4 apricots, halved and pitted
40g unsalted butter, at room temperature
pinch ground cardamom
2 tablespoons butter, at room temperature
4 slices white bloomer
100g marzipan, thinly sliced
1 teaspoon icing sugar to serve
60ml crème fraîche, to serve
pinch dried lavender, to serve


  1. Heat the oven to 240ºC (and place the apricots, cut side up, in a roasting tray.
  2. Mix the butter with the cardamom in a bowl. Divide the cardamom butter among the apricots, spooning it into the hollows where the stones were. Bake for 10–15 minutes until the apricots are slightly browned, then set them aside to cool.
  3. Meanwhile, butter the bread on one side, then turn the two slices over. Lay the marzipan over the unbuttered sides, top with the apricots and cover with the other slices of bread, butter-side up.
  4. Heat a large frying pan or griddle pan over a medium heat, and place the sandwiches in the pan. Press down on them with a spatula to encourage the bread to crisp up and fry for 3 minutes. Turn the sandwiches over and cook for a further 2 minutes or until the bread is golden and the marzipan has warmed through. Transfer the toasties to plates, dust with the icing sugar and serve with crème fraîche sprinkled with dried lavender, if you like.

Best bread

  • white bloomer
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