Almost Croissant Cake
Buttery, sweet, and melt-in-your-mouth delicious this Almond Croissant Cake includes a buttery batter, almond frangipane center and golden sliced almonds for a perfect mixture between cake and your beloved weekend pastry.
Servings 10
Calories 310kcal
Ingredients
Almond frangipane
- 42 grams / 3 tablespoons butter softened
- 30 grams / 2 ½ tablespoons superfine/caster sugar
- 55 grams / 1 large egg room temperature
- 1 teaspoon almond extract
- 50 grams / ½ cup ground almonds
- 10 grams / 1 tablespoon plain flour
Almond Cake
- 160 grams / ¾ cup + ¾ tablespoon superfine/caster sugar
- 129 grams / ¾ cup + 1 tablespoon plain flour
- 100 grams / 1 cup + 1 teaspoon ground almonds
- 6 grams / 1 ½ teaspoons baking powder
- ¼ teaspoon sea salt
- 125 grams / 4.4 ounces butter softened
- 61 grams / ¼ cup whole milk
- 80 grams / ⅓ cup buttermilk
- 3 teaspoons almond extract
- 110 grams / 2 large eggs room temperature
Topping
- 35 grams / ⅓ cup sliced almonds
Instructions
Almond frangipane
- Place the butter and sugar into a bowl and beat until pale and fluffy, approximately 2 minutes.
- Add the egg and extract and beat until smooth.
- Toss in the ground almonds and flour and beat on low until smooth. Set aside.
Almond cake
- Preheat your oven to 180C/350F and line a cake tin with greaseproof paper.
- Place the sugar, flour, ground almonds, baking powder and salt into a bowl.
- Add the butter and beat on low until the mixture has a wet sand appearance and no butter portions remain that are larger than a pea (the smaller the better), approximately 2 minutes.
- Pour the milk, buttermilk and almond extract into a small jug and stir together until smooth, pour into the dry ingredients and combine on low until no dry portions remain in the bowl.
- Scrape down the sides of the bowl and add in one egg and beat on low until it is fully combined, approximately 40 seconds.
- Repeat with the remaining egg and beat until combined.
- Pour half into the cake tin and spread out evenly.
- Spoon the almond frangipane mixture over the cake and spread out.
- Pour the remaining batter over the top of the frangipane and smooth out.
- Sprinkle over the sliced almonds and bake until golden, approximately 35 minutes or until a skewer comes out clean.
- Remove and allow to cool in the tin for 5 minutes before turning upside down onto a cooling rack.
- Set aside to cool completely.
- Sprinkle over a little powdered sugar.
- Slice up and serve!
Notes
- Frangipane: You can make the cake as presented here with it baked in the center of the cake, or you can choose to spread over the top of the cake batter and top with the sliced almonds. Whichever you prefer here.
- Best stored: Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for 4–5 days. Warm it slightly before serving for the best texture.
- Best served: As is or with fresh berries, vanilla ice cream, or a cup of strong espresso for the perfect experience.
- Cake tin: A 20 cm / 8 inches cake tin was used, however, a standard cake tin of similar size would also work well.
- You can freeze this: Once cooled, wrap the cake well and freeze for up to 3 months. Defrost at room temperature before serving.
Nutrition
Calories: 310kcal