Almond Croissant‑Style Almond Cake

Ingredients

Almond Cake

• 1 cups almond flour
• 1/2 cups granulated sugar
• 1/2 cups unsalted butter, softened
• 3 large eggs
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp almond extract
• 1/4 cups milk (or almond milk)

Frangipane

• 1/2 cups unsalted butter, softened
• 1 cups almond flour
• 1/2 cups powdered sugar
• 2 large eggs
• 1 tsp almond extract

Topping

• 1/4 cups sliced almonds, toasted

Instructions

1. Preheat the oven to 350 °F (175 °C). Grease a 9‑inch springform pan and line the bottom with parchment paper.
2. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the almond extract.
3. In a separate bowl whisk together the almond flour, baking powder, and salt. Gradually fold the dry mixture into the butter‑egg mixture, adding the milk if the batter seems too thick. Pour the batter into the prepared pan and smooth the top.
4. Bake the cake for 20‑25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then remove from the pan and allow it to cool completely on a wire rack.
5. While the cake is cooling, prepare the frangipane: cream the softened butter and powdered sugar until pale and fluffy. Add the eggs one at a time, beating well, then mix in the almond flour and almond extract until a smooth spreadable filling forms.
6. Spread the frangipane evenly over the cooled cake layer, then sprinkle the toasted sliced almonds on top.
7. Return the assembled cake to the oven and bake for an additional 12‑15 minutes, until the frangipane is set and the almond topping is lightly golden. Cool completely before slicing and serving.