Incredibly Easy Three-Berry Frangipane Almond and Anise Cake—Ooh La La!
This almond-based cake with a hint of anise will set you free!
Welcome to our Mountaintop Kitchen, where passion for creative baking meets the serene beauty of the mountains. Our Incredibly Easy Three-Berry Frangipane Almond and Anise Cake is a playful celebration of flavor and texture—a dessert that marries the nutty elegance of almond frangipane with anise and the bright burst of mixed berries. Each slice promises a delightful interplay of sweet, tangy, and rich notes, perfect for sharing with friends or savoring all by yourself on a quiet afternoon.
Frangipane’s origins can be traced waaaaaaay back to 16th-century Italy, where the renowned Frangipani family lent their name to a delectable almond cream. Originally conceived as a fragrant sauce to mask the odor of leather, this sweet, nutty mixture evolved over time into a luxurious filling for tarts and cakes. French patisseries later embraced frangipane, refining the recipe to create delicate pastries and iconic desserts that balance richness with a tender, moist crumb. Today, frangipane remains a timeless favorite, celebrated for its history and its ability to transform any dessert into an elegant culinary experience. And since I am Sicilian (Palermo) on my mother’s side, I have grown fond of this almond-based treat. Let’s make 16th-century Italian nobleman Marquis Muzio Frangipani proud!
I still remember the days of hosting lively get-togethers in Santa Fe, New Mexico, where I’d whip up an array of frangipane treats that quickly became the star of every table. There was always a sparkle in the air—like a secret recipe for joy—mingling with the desert sun and the friendly chatter of neighbors. Now, nestled in the majestic Sierra Madre Occidental, I find that same spark whenever I bake with frangipane. The rugged mountain vistas and crisp high-altitude air have infused these recipes with an extra dash of inspiration, turning each treat into a heartfelt tribute to both tradition and the wonder of our ever-changing times. Enjoy a slice of this journey, and let your taste buds travel to where creativity meets nature.
Frangipane, a classic French almond filling, is the heart of many beloved pastries—but we’re taking it to the next level with our Incredibly Easy Three-Berry Frangipane Almond and Anise Cake. This luscious creation starts with a rich, buttery frangipane made from almond flour, sugar, eggs, and butter, ensuring a beautifully nutty, melt-in-your-mouth texture. We then swirl in a vibrant mix of fresh berries, adding a burst of tartness and natural sweetness to every bite.
Baked to golden perfection, this cake strikes the perfect balance between delicate and boldness. Enjoy it as an elegant dessert, a luxurious brunch treat, or simply alongside your favorite cup of coffee. Whether you’re a longtime frangipane lover or discovering it for the first time, this cake is sure to become a new favorite.
On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.
On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Most recipes are written for sea level up to 3,500ft. Take at look at our baking at High-Altitude Baking Adjustments page for guidance.
Triple Berry Frangipane Cake
Recipe
For the Frangipane
⅔ cup (150g) Unsalted Butter, at room temperature—Provides richness and tenderness while helping to create a creamy, smooth texture in the frangipane layer.
1½ cups (144g) Superfine Natural Almond Flour—Imparts a delicate, nutty flavor and contributes to the moist, tender crumb that defines the frangipane.
¾ cup (150g) Granulated Sugar—Acts as a sweetener and tenderizer; it also aids in browning, enhancing both flavor and appearance.
¼ cup (31g) All-Purpose Flour—Offers structure and stability, ensuring the frangipane sets properly while remaining soft.
1 Large Egg (approx. 50g)—Functions as a binder, helping to hold the mixture together, and adds moisture for a cohesive texture.
1 Large Egg White (approx. 30g)—Contributes additional structure and lightness, reinforcing the stability of the frangipane.
1 Teaspoon (3g) Kosher Salt—Enhances and balances the overall flavors, ensuring the sweetness is not overwhelming.
¼ Teaspoon Ground Star Anise—Adds a light touch of anise to complement the almond flavor.
½ - 1 Teaspoon (4g) Almond Extract—Boosts the almond flavor, tying together the natural notes from the almond flour with a subtle aromatic intensity.
For the Batter
½ cup (113g) Unsalted Butter, softened—Creates a tender, rich base by aerating with sugar during creaming, which is essential for a light cake texture.
¾ cup (150g) Granulated Sugar—Sweetens the batter and helps to incorporate air when creamed with butter, contributing to the cake’s airy structure.
1 Large Egg (approx. 50g), at room temperature—Acts as a binding agent and assists in emulsifying the batter, while adding moisture for a fine crumb.
¾ Teaspoon Vanilla Extract—Provides a warm, rounded depth of flavor that complements the other ingredients without overpowering them.
¼ Teaspoon Almond Extract—Subtly reinforces the almond notes introduced by the frangipane, ensuring a harmonious flavor profile.
1 Cup (125g) All-Purpose Flour—Forms the structural backbone of the cake, establishing its overall body and texture.
¾ Teaspoon Baking Powder—Serves as the leavening agent, ensuring the cake rises and attains a light, airy consistency.
¼ Teaspoon Kosher Salt—Balances the sweetness and enhances the overall flavor of the batter.
¼ Cup (60g) Whole Milk, at room temperature—Adds moisture and helps to tenderize the crumb, while also facilitating the smooth incorporation of the dry ingredients.
½ - ¾ Cup (120-180g) Fresh or Frozen Mixed Berries, drained, thawed, and patted dry—Introduces bursts of fresh, tangy flavor and vibrant color, offering a delightful contrast to the rich, nutty layers.
2+ Tablespoons Sliced Almonds—Provide a pleasing crunch and toasted, nutty accent that complements the almond flavors throughout the dessert.
Confectioners’ Sugar, for Dusting—Used as a finishing touch to add a delicate sweetness and attractive presentation to the final dessert.
1. Preheat & Prepare Pan:
Preheat your oven (325°F/170°C for conventional baking or 300°F/150°C for convection baking). Prepare your 8-inch or 7-inch springform pan by spraying it with a flour-containing baking spray and lining the bottom and sides with parchment paper.
2. Make the Frangipane:
In a medium bowl, beat the room-temperature butter until creamy. Add the almond flour, granulated sugar, all-purpose flour, egg, egg white, kosher salt, almond extract, and ground anise (optional). Stir until the mixture is well combined. Cover and set aside.
3. Mix the Batter:
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until light and fluffy (about 3-4 minutes), stopping to scrape down the sides of the bowl as needed. Add the egg and beat until incorporated; then stir in the vanilla and almond extracts, mixing just until combined.
4. Alternate Dry & Liquid Additions:
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. With your mixer on low speed, add the dry ingredients alternately with the whole milk to the butter mixture—beginning and ending with the flour mixture. Mix just until combined, and be sure to scrape the bowl between additions.
5. Assemble the Checkerboard Pattern:
Using a small offset spatula or the back of a spoon, gently spread 1 cup (about 238g) of the batter evenly into the prepared pan. Next, using a 1½ tablespoon spring-loaded scoop (or two spoons as we did), dollop approximately 1 cup (about 240g) of frangipane and the remaining batter in an alternating, checkerboard-like pattern atop the batter layer in the pan. It’s fine if the dollops don’t reach every edge. Then, drag a butter knife through the center of each dollop a few times to create attractive swirls. Finally, tap the pan on a towel-lined counter a few times to help settle the batter.
6. Top with Frangipane, Berries & Almonds:
Spoon the remaining frangipane into a pastry bag fitted with a tip cut to a ½-inch opening. Pipe a smooth layer onto the batter in the pan using a small offset spatula to spread it evenly. Gently press the fresh or thawed mixed berries into the frangipane and sprinkle the sliced almonds over the top.
7. Bake:
Bake until the edges turn a beautiful golden brown, the top feels set and dry, and an instant-read thermometer inserted into the center reads between 202°F (94°C) and 210°F (99°C) (about 55 minutes to 1 hour or a bit more depending on your oven). To facilitate even baking, moistened cake strips work nicely. You will likely notice excess browning towards the last 10-15 minutes of bake time; loosely tent the cake with foil. For convection ovens, begin checking a few minutes earlier.
8. Cool & Serve:
Remove the cake from the oven and let it cool in the pan for about 5 minutes. Then, remove the springform sides and allow the cake to cool completely on the pan’s base set atop a wire rack. Dust lightly with confectioners’ sugar just before serving.
Equipment (Disclosure: Items below include affiliate links with Amazon USA. You pay the regular price, and I get a small commission.) I only recommend products that I own myself and know to be excellent quality. I often get asked on social media sites about my kitchen tools, so here are most of them used to make this recipe. The full list of our recommended kitchen equipment can be found here.
8” springform pan (This is a great pan for single-layer cakes and cheesecakes.)
Mixing bowls (I like this oven-proof glass set of 10 for mixing and portioning out ingredients.)
Stand mixer (An electric hand mixer can also be used.)
Cordless electric hand mixer (This is a handy mixer for these smaller bakes.)
Kitchen scale (Ingredients should be weighed rather than relying on volume.)
Oven thermometer (All ovens need calibration, an in-oven thermometer is essential.)
Silicon oven mitts (I’ve burned my hands too many times with cloth mitts.)
Whisk (This is a standard for combining dry ingredients.)
Silicone spatula set (These are great for loading your piping bag with frosting and other tasks.)
Wire cooling rack (Every kitchen needs at least two.)
Thanks for popping into the Mountaintop Kitchen today!