Toasted Almond Croissant Cake

Toasted Almond Croissant Cake

Based on 0 ratings
L

liv

Community member

"I love this recipe that I came up with. This is a healthier alternative recipe with a twist on the Classic Almond Croissant. I really hope you enjoy this as much as me. I also hope you get Parisian vibes whilst you’re eating this and feel like you’re at the Eiffel Tower. I have plenty of other healthier recipes on my foodie Instagram account: @thefoodarrondissement 🤍"

Difficulty

Easy 👌
20
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings2
¾ tbsp
coconut oil (melted)
16 ml
agave nectar
16 ml
almond milk
¼ tbsp
almond butter
¼ tsp
vanilla extract
¼ tsp
almond extract
¼
egg
19¼ g
almond flour
25⅝ g
flour
6 g
caster sugar
¼ tsp
baking powder
tsp
baking soda
¾ tbsp
almond butter
¾ tbsp
agave nectar
tbsp
almond flour
¼ tsp
vanilla extract
25⅝ g
sliced almonds

Utensils

2 bowls, baking tin, serrated knife

  • Step 1/14

    Line a circular cake tin (22.5cm) and pre-heat oven to 180 degrees.

  • Step 2/14

    • 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
    • bowl

    In a large bowl, combine all the wet ingredients listed.

  • Step 3/14

    • 19¼ g almond flour
    • 25⅝ g flour
    • 6 g caster sugar
    • ¼ tsp almond butter
    • tsp almond extract
    • bowl

    In a seperate bowl, add in all the dry ingredients listed.

  • Step 4/14

    • 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.

  • Step 5/14

    Place tray in the oven for 20 mins or when golden on top.

  • Step 6/14

    Once baked, allow cake to cool on a wire rack

  • Step 7/14

    • ¾ tbsp almond flour
    • ¾ tbsp almond milk
    • tbsp almond flour
    • ¼ tsp vanilla extract

    As the cake is cooling, combine the ingredients needed to make the almond paste.

  • Step 8/14

    • 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

  • Step 9/14

    • 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

  • Step 10/14

    Once they are golden, take them out of the grill and set them aside

  • Step 11/14

    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.

  • Step 12/14

    Place the top layer of the cake on top of the bottom layer. Sandwich together.

  • Step 13/14

    Using a spatula, spread the remaining almond paste mixture on top and sprinkle on the remaining amount of toasted sliced almonds.

  • Step 14/14

    Top with plenty of icing sugar and serve. Enjoy!

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