Strawberry and passionfruit frangipane cake

Make the most of seasonal berries.

  • 50 mins cooking
  • Serves 12
  • Print
When strawberries come into season, they are wonderfully sweet and juicy; perfect for adding to your homemade desserts for a naturally fruity flavour.
Sprinkle coconut flakes as a finishing touch to this delectable strawberry and passionfruit frangipane cake.
Looking for more strawberry dessert recipes?


  • 200 grams butter, softened
  • ²∕³ cup (150g) caster sugar
  • 2 teaspoons grated orange rind
  • 1 egg
  • ½ cup (60g) almond meal
  • ½ cup (75g) self-raising flour
  • ¼ cup (35g) plain (all-purpose) flour
  • ¼ cup (45g) rice flour
  • ½ cup (40g) flaked almonds
  • ¼ cup (60g) creme fraiche
  • ²∕³ cup (180ml) thickened cream
  • ¼ cup passionfruit pulp
Orange liqueur strawberries
  • 375 grams strawberries, halved
  • 2 tablespoons orange-flavoured liqueur
  • 2 tablespoons caster sugar


  • 1
    Make orange liqueur strawberries. Combine ingredients in a medium bowl; refrigerate for 1 hour, stirring occasionally.
  • 2
    Preheat oven to 180°C/350°F. Grease a 12cm x 35cm (4¾in x 14in) rectangular loose-based tart tin.
  • 3
    Beat butter, sugar and orange rind in a medium bowl with an electric mixer until just combined. Beat in egg. Stir in almond meal and sifted flours. Spread mixture into tin; sprinkle with flaked almonds, pressing down firmly.
  • 4
    Bake cake for 30 minutes or until a skewer inserted into the centre comes out clean. Cool in tin.
  • 5
    Beat cream and creme fraiche in a small bowl with an electric mixer until soft peaks form.
  • 6
    Drain liqueur strawberries over a small bowl; stir passionfruit into syrup.
  • 7
    Place cake on a long platter. Just before serving, top with cream mixture, then strawberries. Drizzle with passionfruit syrup.


You will need about 3 passionfruits for this recipe.The cake base can be made a day ahead; store in an airtight container at room temperature. Assemble cake just before serving.

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