Toasted Almond Croissant Cake
2 bowls, baking tin, serrated knife
Line a circular cake tin (22.5cm) and pre-heat oven to 180 degrees.
- ¾ tbsp coconut oil (melted)
- 16 ml agave nectar
- 16 ml almond milk
- ¼ tbsp almond butter
- ¼ tsp agave nectar
- ¼ tsp almond extract
- ¼ egg
In a large bowl, combine all the wet ingredients listed.
- 19¼ g almond flour
- 25⅝ g flour
- 6 g caster sugar
- ¼ tsp almond butter
- ⅛ tsp almond extract
In a seperate bowl, add in all the dry ingredients listed.
- baking tin
Once combined together, pour the batter into the lined baking tin and tap the tray 3 times on your surface to ensure all air bubbles are released.
Place tray in the oven for 20 mins or when golden on top.
Once baked, allow cake to cool on a wire rack
- ¾ tbsp almond flour
- ¾ tbsp almond milk
- ⅜ tbsp almond flour
- ¼ tsp vanilla extract
As the cake is cooling, combine the ingredients needed to make the almond paste.
- serrated knife
Once the cake has cooled completely, use a serrated bread knife and cut the cake in half horizontally so you are left with 2 layers. Set aside
- 25⅝ g sliced almonds
Place your sliced almonds under the grill to toast them. Allow them to golden for approx 3 mins on 180 degrees. *keep a close eye on the almonds as they can burn very quickly
Once they are golden, take them out of the grill and set them aside
Using a spatula, spread approx 3/4 of the almond paste mixture on one of the layers and sprinkle approx 1/4 of the toasted almonds on top of the paste.
Place the top layer of the cake on top of the bottom layer. Sandwich together.
Using a spatula, spread the remaining almond paste mixture on top and sprinkle on the remaining amount of toasted sliced almonds.
Top with plenty of icing sugar and serve. Enjoy!