Gluten Free Almond Croissant Cake

• porce: 12 servings
• aktivní čas: 25 minutes
• celkový čas: 1 hour 25 minutes

Ingredience

Almond cake:

150 g (¾ cup) caster/superfine or granulated sugar (-4 g=146 g high altitude)

55 g (½ stick) unsalted butter, melted and cooled until warm

50 g (3½ tbsp) sunflower or vegetable oil (or other neutral-tasting oil of choice)

3 US large/UK medium eggs, room temperature

60 g (¼ cup) whole milk, room temperature (+15g=75g for high altitude)

30 g (2 tbsp) full-fat plain or Greek-style yoghurt, room temperature (+8g=38g high altitude)

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

150 g (1¼ cups) plain gluten free flour blend (+14 g=164 g for high altitude)

135 g (1⅓ cups) almond flour (or almond meal or finely ground almonds)

1½ tsp baking powder (-1/8 tsp for high altitude)

¼ tsp+ xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.) see note

¼ tsp salt

Almond Frangipane:

200 g (1 cup) caster/superfine or granulated sugar

140 g (1¼ sticks) unsalted butter, melted and cooled until warm

2 US large/UK medium eggs, room temperature

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

½ tsp almond extract

300 g (3 cups) almond flour (or almond meal or finely ground almonds)

¼ tsp salt

You’ll also need:

90 g (1 cup) flaked almonds

powdered/icing sugar, for dusting the baked cake

Pokyny

Almond cake:

Adjust the oven rack to the lower middle position and pre-heat the oven to 350ºF (180ºC). Lightly butter a 9-inch (23cm) springform pan and line it with parchment/baking paper. (A 10-inch/25cm springform pan will work as well.)

In a large bowl, whisk together the sugar, melted butter, oil, eggs, milk, yoghurt and vanilla until well combined.

In a separate bowl, whisk together the gluten free flour blend, almond flour, baking powder, xanthan gum and salt.

Add the dry ingredients to the wet, and whisk everything together into a fairly loose, smooth batter with no flour clumps. Set it aside while you prepare the almond frangipane.

Almond frangipane:

In a large bowl, mix together the sugar, melted butter, eggs, vanilla and almond extract until well combined and smooth.

Add the almond flour and salt, and mix well until smooth.

Transfer the frangipane to a piping bag with its end cut off (or you can use a large round piping tip).

Assembling & baking the cake:

Pour the almond cake batter into the lined springform pan and smooth out the top.

Pipe the almond frangipane in an even layer on top of the cake batter. I usually pipe it in parallel lines in one direction, and then pipe any remaining frangipane in the perpendicular direction in evenly spaced lines, so that you get a fairly even coverage. (See blog post for photos.)Tip: Piping the almond frangipane on top of the cake batter with a piping bag ensures that you get a perfectly even layer that doesn’t sink to the bottom during baking – instead, it stays put on top of the cake. In comparison, dolloping it on with a spoon or a scoop tends to displace the cake batter too much, and it also creates areas where the filling is too thick and therefore tends to sink as the cake bakes.

Sprinkle evenly with the flaked almonds.

Bake at 350ºF (180ºC) for about 60-70 minutes. If the flaked almonds on top start browning too much, you can cover the cake with a sheet of aluminium foil, shiny side up, and continue baking until done.Because of the frangipane layer, it can be tricky to know when the cake is fully baked. That’s because the almond frangipane always stays slightly gooey. So, when you insert a toothpick or cake tester in the centre, you’ll always see some frangipane sticking to it BUT you shouldn’t see any raw or half-baked cake batter. Furthermore, when the cake is done, it should be slightly rounded on top and fully set/not wobbly at all. If it has a dip in the centre or if it’s still slightly wobbly when you shake the baking pan, it needs longer in the oven.

Allow the cake to cool in the springform pan for about 15 minutes before removing it from the pan onto a wire rack to cool.

Dust it generously with powdered/icing sugar before slicing and serving. You can serve it warm or cooled completely to room temperature.

Storage:

The gluten free almond croissant cake keeps well in a closed container in a cool dry place for about 3-4 days.

Poznámky

5/9/26– 82 g tapioca flour, 41 g buckwheat, 41 g millet flours. I added tiny. Bit more xanthan gum for altitude, maybe 1/8 of 1/8 teaspoon. Used eggs that were heaviest in carton for the cake for moisture.

Don’t put all the frangipane in the bag at one time. Also cut a large hole (don’t use decoration tips) to get it out easier.

Baked at 365 (for high altitude) for 65 minutes, coving with foil after 45 minutes but it was very dark. Try covering after 30 minutes and reducing temperature to 350 after 30 minutes. Good flavor and didn’t sink but it was a bit dry and the bottom and sides too done.