The smell of frangipane (the classic French almond sponge) coming out of the oven is amazing. This is a bake that needs to be cooled completely before you eat it: it will keep for a week or so in an airtight container stored in a cool place, and is good for packed lunches and snacks, too. Depending on the time of year, I also make it with plums, rhubarb, strawberries or blueberries.