Peach Frangipane Slice for Mother’s Day

Looking for a tasty treat to serve up for Mother’s Day? This Peach Frangipane Slice recipe from Del Monte is ideal. It’s vegetarian and can also be gluten-free, takes just 50 minutes to prepare, and serves 8-10, so Mum doesn’t have to be the only one to enjoy it!

Cook time: 15 minutes for base, 35 minutes final bake, plus cooling


For the base:
• 100g butter, softened
• 50g caster sugar
• Pinch of salt
• 125g plain flour or plain gluten-free flour

For the topping:
• 150g butter, softened
• 150g caster sugar
• 2 medium eggs
• Almond extract (optional – if you like a marzipan flavour)
• 100g ground almonds
• 50g plain flour or plain gluten-free flour
• 1 can (415g) Del Monte® Peach Slices in Juice, drained
• 15g flaked almonds
• Icing sugar, to serve


  1. Preheat the oven to 180C/gas 4 and line a baking tin 16 x 24cm or similar with parchment.
  2. To make the base, beat the butter and sugar together thoroughly. Add the salt to the flour and work into the butter mix to form a soft dough.
  3. Press this over the base of the lined tin with your hands. Bake for 15 minutes until golden, then leave to cool while you make the topping.
  4. For the topping, beat the butter and sugar together until fluffy. Beat in the eggs one at a time, adding a few drops of almond extract if you would like to; then combine the almonds and flour and fold in.
  5. Spread this mix over the baked base and push the peach halves into it. Scatter the flaked almonds over the top.
  6. Bake for about 35 minutes until golden brown.
  7. Leave to cool in the tin then transfer to a board, dust with a little icing sugar, and serve.

See also: Mother’s Day Burnt Cheesecake with Spiced Mandarins

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