Almond Croissant Slice

21 August, 2024

Savour a delicious twist on the viral almond croissant trend. This recipe combines the classic flavours of a sweet almond croissant into a sponge-like cake, topped with a creamy almond layer and crunchy flaked almonds on top. This makes for the perfect warm treat to bring along to brunch, or to bake for a loved one! We served ours with greek yoghurt and fresh berries. 

Time to cook: 35

Makes: 9-12 slices 

Ingredients 

  • 1 ⅓ cup (140g) almond meal 
  • ⅔ cup (55g) desiccated coconut
  • 1 tsp baking powder 
  • 2 eggs 
  • ½ cup maple syrup 
  • 1 tsp vanilla extract 
  • ½ cup flaked almonds 
  • Icing sugar, to serve 

For the almond paste

  • ½ cup (100g) almond butter 
  • ½ tsp almond extract 
  • ½ tsp vanilla extract
  • 1 tbsp maple syrup 
  • 1 tbsp almond milk 

Method

Preheat the oven to 180C or 350F. Line a square tin with baking paper, we used a 20cm by 20cm tin (8x8 inches). 

In a mixing bowl, whisk together the almond meal, desiccated coconut and baking powder until smooth. 

In another bowl whisk together the eggs, maple syrup and vanilla extract. Pour the wet ingredients into the dry and stir until just combined. Spoon into the prepared baking tin. 

To make the almond paste, combine all of the ingredients in a small bowl and mix until smooth. If your mixture is looking a little thick, add an extra splash of almond milk or maple syrup. 

Spoon the almond mixture on top of the cake batter. Use a spatula or cake knife to spread the almond paste on top of the cake. Then run a knife gently through the mixture to create a marbled effect. Sprinkle the flaked almonds over the top and gently press down with your fingers or the back of a spoon. 

Bake in the preheated oven for 20-25 minutes. Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Dust with icing sugar, slice and serve.