Gooey Almond Croissant Cake
This cake is the answer to all your cake needs. A super simple, but super light cake gets topped with a good heaping of almond frangipane. After baking, this results in a gooey topping over a moist cake. The crisp almonds and dusting of powdered sugar make for the ultimate texture and flavor combination!
Print
Pin
Servings: 8
Ingredients
For the Cake
- 200 g (1 ⅔ cups) All Purpose Flour
- 200 g (1 cup) Granulated Sugar
- 200 g (1 cup) Softened Unsalted Butter (Room Temperature)
- 3 (3) Large Eggs
- 1 ½ tsp (1.5 tsp) Baking Powder
- 2 tbsp (2 tbsp) Milk
For the Frangipane
- 240 g (2 cups) Ground Almonds/Almond Flour
- 2 (2) Large Egg
- 160 g (¾ cups) Unsalted Butter
- 200 g (1 cups) Granulated Sugar
- 1 tsp (1 tsp) Almond Extract Optional
- 5 tbsp (5 tbsp) Milk
- 110 g (1 cup) Slivered Almonds
- Powdered Sugar To Decorate
Instructions
- Preheat the oven to 350℉/170℃ Fan. Line an 8" circular pan with parchment/baking paper.
- In a large bowl/bowl of a stand mixer, add all the cake ingredients and combine until smooth. If very stiff, add a little more milk.
- Pour into the lined pan and bake for 30-35 minutes.
- While that's baking, make the frangipane: Combine the ground almonds, butter, egg, sugar, milk and almond extract (optional) to form a paste. Do this either with a spatula or with an electric mixer.
- Once the cake has baked 30-35 minutes, spread this frangipane mix over the top, scatter over the slivered almonds and bake a further 10 minutes.
- Remove and let cool before dusting with powdered sugar and serving!