Frangipane Cake

Frangipane ingredients:

• 4 tbsp of unsalted butter; room temperature

• 1/4 cup of sugar

• 1 egg

• 1/2 tsp of almond extract

• 1/2 tsp of vanilla extract

• 2/3 cups of almond flour

Cake ingredients:

• 11 tbsp of unsalted butter; melted and cooled

• 1 cup of brown sugar

• 2 eggs

• 1 tbsp of vanilla extract

• 1 tsp of almond extract

• 1 cup of AP flour

• 1/4 cup of almond flour

• 1/4 tsp of baking powder

• 1 pinch of kosher salt

• 1/4 cup of sliced, roasted almonds

Preheat your oven to 350F and prep a 9 x 9 baking pan with parchment paper or butter.

First up, let’s make the frangipane. In a stand mixer with the whisk attachment (or bowl with an electric hand mixer), cream together the butter and sugar. Then add in the eggs, and extract and mix again. Finally, fold in the almond flour until you you have a thick paste. Set aside (in another bowl) until you are ready to use it.

In the same bowl (but without the frangipane mixture in it), whisk together the melted butter and brown sugar. Add in the eggs and extracts and mix again until smooth.

Add in the dry ingredients (AP flour, almond flour, salt, and baking powder) and mix until there are no dry patches left.

Add your blonde mixture to the pan first and lay it down evenly and flat.

Then add the frangipane mixture on top of the blondie batter in as even as a layer as possible. It is okay if it is more swirled than even layer.

Top with the sliced almonds and bake for about 40 minutes or until a toothpick / knife comes out with no batter on it. Let cool and enjoy.

This cake is a great snacking cake - aka for dessert, breakfast or just with a cup of tea!