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Sonali’s Mandarin, Frangipane and Thyme Slice


Thyme Shortcrust
250g plain flour
175g butter, softened
85g caster sugar
1 Tbsp thyme leaves, chopped
Zest of 1 mandarin

Mandarin Frangipane
300g butter
300g caster sugar
6 eggs beaten
300g Alison’s Pantry Ground Almonds
Zest of 3 mandarins
100g plain flour
½ tsp baking powder
1 tsp chopped thyme
25 freeze dried mandarin wedges

White Chocolate Icing
600g Donovans White Chocolate Drops

Zest of 1 mandarin
Few thyme sprigs
Alison’s Pantry Sliced Natural Almonds


Preheat oven to 180˚C

Thyme Short Crust Base

Line a 10” x 12” slice tin with baking paper
Combine all Thyme Short Crust ingredients in a food processor and pour into tin
Bake for 5-7 minutes until the side turn slightly golden

Mandarin Frangipane

Cream butter and sugar with an electric or hand beater
Add eggs, one at a time and beat in slowly
Add ground almonds, mandarin zest, flour, chopped thyme and baking powder and mix in
Pour oven cooled base and spread evenly
Poke in freeze dried mandarin wedges
Bake for 25 minutes at 180˚C
Let it cool completely. Remove from tin

White Chocolate Icing

Put white chocolate in a heat proof bowl and melt over a pot of simmering water
Pour over cooled slice. Garnish with mandarin zest, thyme sprigs and sliced almonds
Leave to set and slice