Gateau Pithiviers

Frank Bordoni's dessert hails from the French town of Pithiviers and consists of a layer of frangipane encased in jammy puff pastry
By Frank Bordoni
Gateau Pithiviers
  • Rating:
  • Serves: makes 1 large gateau
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: medium


For the frangipane

  • 3 eggs
  • 115 g caster sugar
  • 115 g butter, softened
  • 115 g ground almonds
  • 1 tbsp plain flour

For the gateau

  • 450 g puff pastry
  • 2 tbsp raspberry jam
  • 1 egg yolk, to glaze
  • 30 g icing sugar


1. Preheat the oven to 240C/gas 9.

2. For the frangipane, beat together the eggs and sugar in a large mixing bowl until pale and creamy. Add the butter (don't worry if the mixture looks curdled at this point) and then fold in the almonds and flour. Mix well until you have smooth paste - you can add a little more flour to smooth.

3. To make the gateau, roll out the pastry and cut out 2 circles, approximately 25cm in diameter. Lay 1 circle over a 23cm flan dish and tip in the almond mixture, leaving a couple of centimetres clear around the edges.

4. Spread the other circle with jam, leaving 2cm clear around the edges. Brush the edge with egg yolk and invert over the filling. Press the edges to make a firm seal and tip out onto a lightly greased baking sheet. Brush with the remaining egg yolk and score the top with a sharp knife.

5. Bake for 10 minutes, then lower the heat to 220C/gas 7 and cook for a further 25-30 minutes until golden. In the last 5 minutes of cooking, dust with icing sugar to give the pastry a rich glaze. Allow to cool and serve while still warm

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