What traditionally provides the flavour/flavor in a frangipane cake filling?
Frangipane Frangipane Frangipane () is a sweet filling made from or flavored with almonds. "Frangipane" is derived from "frangere il pane" (Italian for "that breaks the bread"). This filling can be used in a variety of ways including cakes and such pastries as the Bakewell tart, Conversation tart, Jesuite and Pithivier. A French spelling from a 1674 cookbook is "franchipane" with the earliest modern spelling coming from a 1732 confectioners' dictionary. Originally designated as a custard tart flavored by almonds or pistachios it came later to designate a filling that could be used in a variety of confections and baked goods.
Frangipane a special bean hidden inside the cake. Whoever gets the piece of the frangipane cake with the bean is crowned “king” or “queen” for the following year. "Frangipane/frangipani" derived from "frangere il pane" from which the noble Frangipani family of Rome derived its name in the 11th century. A certain Frangipane was perfumier to Louis XIII of France, hence the common name of the flowering tropical trees that are actually in the genus "Plumeria". Other people believe it's derived from St. Francis; "pane" is Italian for bread and "Frangi" would have been the cognomen of St. Francis. Frangipane Frangipane ()