Almond Croissant Birthday Cake
This almond croissant cake is everything you could want from a celebratory bake! It’s got that indulgent almond croissant flavour that’s beyond delicious, PLUS extra fibre and healthy fats from the almond ingredients and flaxseed. Delicious with a nutrition kick!
PREP TIME 20 MINUTES
COOK TIME 60-70 MINUTES
DIFFICULTY MEDIUM
PLANT POINTS 4
Ingredients
Ingredients
120g caster sugar
30g maple syrup
55g unsalted butter, melted & cooled
40g mild olive oil
3 eggs, room temperature
50ml unsweetened almond milk
50g Greek yoghurt
1 tsp vanilla extract
110g plain flour
40g oat flour (blend oats)
135g almond flour
1½ tsp baking powder
¼ tsp salt
1 tbsp milled flaxseed
Almond Frangipane
150g caster sugar
50g maple syrup
95g unsalted butter, melted
45g almond butter
2 eggs, room temperature
1 tsp vanilla extract
½ tsp almond extract
300g almond flour
¼ tsp salt
Topping
90g flaked almonds
Light dusting icing sugar
Method
1.
Preheat oven to 180°C (160°C fan)Grease and line a 23cm springform tin
2.
In a large bowl, whisk together: sugar, maple syrup, melted butter, olive oil, eggs, almond milk, yoghurt, vanilla
In a separate bowl, mix: plain flour, oat flour, almond flour, baking powder, salt, flaxseed. Add dry ingredients to wet and whisk until smooth. Pour into the prepared tin and level the top.
3.
In a bowl, mix together: sugar, maple syrup, melted butter and almond butter, eggs, vanilla, almond extract
Stir in almond flour and salt until smooth and thick.
4.
Spoon or pipe the frangipane evenly over the cake batter. Gently smooth if needed. Sprinkle over flaked almonds
5.
Bake for 60-70 minutes (Approx - keep an eye!). If the top browns too quickly, loosely cover with foil
6.
Cool in the tin for 15 minutes, then transfer to a wire rack. Dust lightly with icing sugar
Optional: drizzle with a little maple syrup or honey
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