Fondant-iced pithivier

For 4 Fondant-iceds pithivier, you will need:

• 1 450 g almond cream or frangipane
• 2 100 g fondant icing
• 3 40 g candied fruit
• Total weight: 590 grams

Times:

Step by step recipe

• 1: Preheat the oven to 360°F (180°C).
  Cut a circle of cooking parchment to fit your tin or mould (this one is 8 inches/20 cm diameter). Butter the tin generously and lay the paper circle in the bottom.
• 2: Spread 450 g almond cream or frangipane evenly in the tin and level the top.
• 3: Bake for 40 minutes.
• 4: Turn out while still hot (but not burning) by turning the tin upside down onto a wire rack.
  Remove the paper and leave to cool.
• 5: Melt 100 g fondant icing in a bain-marie and spread over the top of the cake.
• 6: For a finishing touch, decorate the top with candied fruit.

Remarks