Japanese Knotweed Frangipane Squares is a modern British recipe for a classic tea-time cake of almond and egg frangipane with Japanese knotweed jelly or Japanese knotweed purée blended in the batter and knotweed stem pieces bake inside. The full recipe is presented here and I hope you enjoy this classic British version of: Japanese Knotweed Frangipane Squares.
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This is a classic tea-time snack of frangipane with a Japanese knotweed filling. This is great at tea-time or at any time of day, accompanied by a cup of tea or coffee.
Grease and line a square baking tin then pre-heat your oven to 180C.
Beat the butter using an electric whisk until creamy, then add the sugar and continue beating until light and fluffy.
Gradually add the eggs one at a time, beating toroughly to combine after each addition, then stir in the almonds and flour.
Spoon half the frangipane into the base of your prepared baking tin, patting it down with your hands so it evenly covers the base.
Use the Japanese knotweed jelly or purée to cover the top of the frangipane, leaving a 1.5cm gap around the rim.
Scatter over the chopped Japanese knotweed stems then top with the remaining frangipane.
Transfer to the centre of your pre-heated oven and bake for 25-30 minutes, until the dish is cooked through and the top is golden brown. Remove from the oven, set aside to cool then turn out onto a wire rack to cool completely.
