French · Dessert
Almond Cream Cake
A rustic French almond cream cake built on the classic frangipane base of butter, sugar, eggs and ground almonds, lightened with a touch of flour and a whisper of dark rum, then finished with toasted flaked almonds for crunch.
$1
15 minsPrep
30 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
434Calories
9.5gProtein
32.2gFat
29.6gCarbs
18.9gSugar
3.2gFiber
161mgSodium
127mgChol
11.9gSat Fat
244mgPotassium
91mgCalcium
1.7mgIron
0.2mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.8gAlcohol
Goes well with
Almond Milk Latte
local
Champagne
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 175°C and butter a 10cm/4 inch round cake tin, lining the base with a disc of parchment.
2
In a stand mixer, cream the softened butter and sugar together on medium speed for 2-3 minutes until pale and fluffy.
3
Beat in the egg gradually, then add the vanilla extract and dark rum, mixing until fully incorporated.
4
Fold in the almond flour and sifted cake flour by hand with a spatula until just combined, taking care not to knock out air.
5
Scrape the batter into the prepared tin and smooth the top with the spatula.
6
Scatter the flaked almonds evenly over the surface of the batter.
7
Bake for 28-32 minutes until golden brown, risen, and a skewer inserted into the centre comes out clean.
8
Cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely before slicing into 2 pieces.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g Butter, softened
- 35g35g Sugar White
- 45g45g Almond Flour
- 45g45g Egg, beaten
- 15g15g Cake Flour, sifted
- 3g3g Vanilla Extract
- 5g5g Dark Rum, 60% alcohol retained
- 10g10g Almond, flaked, scattered on top, 1
