Almond Croissant Loaf
Almond croissant loaf - the answer to your 4pm pick-me-up 🫶 Frangipane swirled through vanilla sponge, topped with flaked almonds and lotssss of icing sugar. The ideal cake to sit on your kitchen counter for a few days and quietly improve your afternoons.
Ingredients
Sponge
- 160 g butter, softened
- 160 g caster sugar
- 3 medium eggs
- 160 g self-raising flour
Frangipani
- 75 g butter, softened
- 75 g caster sugar
- 1 medium egg
- 75 g ground almonds
Glaze
- 21 g icing sugar
Instructions
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Heat the oven to 170 °C/150 °C Fan/Gas 3.
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Beat the softened butter and sugar together in a stand mixer until pale and fluffy, about 2 minutes.
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Add the eggs one by one, mixing after each addition. Scrape down the sides of the bowl with a spatula before adding the self-raising flour. Mix to combine.
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Fill a lined loaf tin with the batter. Return the same mixing bowl to the stand mixer (it’s fine if there’s some residue of the batter) and beat the remaining butter and sugar to form the base of the frangipane.
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Add the egg and mix to combine. Don’t worry if it looks split, the almonds will bring it back together. Reduce the speed and mix through the ground almonds.
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Spoon the frangipane on top of the batter and use a chopstick or a toothpick to gently swirl it through the batter. Generously cover the top with flaked almonds.
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Bake for 50 minutes or until a skewer comes out clean when inserted. You may need to cover with tinfoil for the last 15 minutes of cooking to reduce the top from colouring too much.
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To make the glaze, add the icing sugar to a bowl and stir in water tsp by tsp until you reach the consistency of double cream.
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Leave to cool then spoon over the glaze and liberally dust with icing sugar.
Notes
Committed to this collection by the hand of Hunter.
