Almond Croissant Loaf Cake

Our Almond Croissant Loaf Cake combines the buttery, flaky elements of a croissant with the rich flavor of almonds in a moist loaf cake. This recipe gives you a cake with all the cozy, nutty warmth of an almond croissant but in loaf form. Here's a recipe to make your own.

Prep time: 15 mins

Bake time: 40 mins

Serves: 10

Equipment;

Tala Dusty Pink Mixing Bowl 

Tala Performance 2lb Loaf Tin 

Tala Performance Cooling Rack

Ingredients:

Loaf Cake

220g plain flour, sifted

110g caster sugar

3 large eggs

125ml vegetable oil

50ml milk

3 teaspoon baking powder

Few drops of almond extract

Frangipane

125g almond flour

1 large egg

80g unsalted butter, melted

75g caster sugar

Icing

100g icing sugar

2 tbsp water

Few drops almond extract

To finish:

Almond Flakes

Method:

1. With an electric whisk, mix together the eggs, oil and sugar for a few mins.
2. Add the milk and almond extract and mix well.
3. Fold in the flour and baking powder, previously sifted. Set aside.
4. Make the frangipane by simply combining together the ingredients in a small mixing bowl.
5. Pour half the mixture in a loaf tin, lined with greaseproof baking paper, then dollop some of the frangipane throughout. Finally pour over the remaining cake batter and slightly mix with a skewer.
6. Bake in a preheated oven to 180°C/160°C fan/gas mark 4 for about 40 mins or until a toothpick inserted in the centre comes out clean.
7. Gently transfer to a cooling rack and let cool down completely.
8. Make the icing by simply mixing together the ingredients then pour over the cake. Scatter over almond flakes and let set before serving.
9. Enjoy!