Almond King Cake Frangipane Style

Ingredients

• 200 g almond flour (sift)
• 100 g semi‑whole wheat flour
• 1/2 units tonka bean (finely grated with microplane)
• 4 units eggs (at room temperature)
• 5 ml bitter almond extract (about 1 teaspoon)
• 30 ml agave syrup
• 30 ml acacia honey
• 150 g unsalted butter (soft, at room temperature)
• 30 g sliced almonds (to sprinkle on top)
• 10 g powdered sugar (optional, for finishing)

Instructions

1. Mix the dry ingredients

   In a large bowl, pour the almond flour then the semi‑whole wheat flour. Grate half a tonka bean with the microplane and add it. Lightly sift and mix the powders until you obtain a homogeneous mixture.

   Time: PT5M

2. Incorporate the liquids

   Make a well in the center of the dry mixture. Crack the 4 eggs into it, add 1 tsp bitter almond extract, the agave syrup and the acacia honey. Whisk from the center outward until you obtain a smooth, homogeneous batter.

   Time: PT5M

3. Prepare the butter paste

   In a second bowl, work the soft unsalted butter with the hand mixer until you obtain a smooth, creamy paste.

   Time: PT5M

4. Mix the butter into the batter

   Add the butter paste to the previous mixture. Beat on medium speed until you obtain a homogeneous batter, with no butter traces.

   Time: PT5M

5. Prepare the pan and pour the batter

   Generously butter an 18 cm pan, lightly flour it and tap to remove excess. Pour the batter into the pan, spread evenly and smooth the surface with the spatula. Sprinkle the top with sliced almonds.

   Time: PT5M

6. Baking

   Preheat the oven to 200°C (fan‑assisted). Bake the cake for 25 to 27 minutes. The center should remain slightly molten; if you prefer it more cooked, add 2‑3 minutes.

   Time: PT27M

   Temperature: 200°C

7. Cooling and finishing

   Allow the cake to cool completely in the pan at room temperature. Unmold gently onto a rack. Dust with powdered sugar if desired.

   Time: PT15M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of almond flour: almond flour
• Instead of semi‑whole wheat flour: all‑purpose flour
• Instead of tonka bean: vanilla, almond extract
• Instead of eggs: apple sauce puree (for egg‑free version)
• Instead of bitter almond extract: vanilla extract
• Instead of agave syrup: maple syrup
• Instead of acacia honey: other mild honey
• Instead of unsalted butter: vegetable margarine
• Instead of sliced almonds: toasted sliced almonds
• Instead of powdered sugar: granulated sugar

Equipment Needed

• large bowl
• microplane or fine grater
• whisk
• hand mixer (e.g., KitchenAid)
• silicone spatula
• 18 cm (or 20 cm) cake pan
• oven
• cooling rack

Critical Steps — Do Not Skip

• Incorporate the butter paste without leaving lumps.
• Do not overbake: the center should stay molten.

Chef Tips from the Video

• Use high‑quality butter for a more tender texture.
• Add a pinch of salt to the dry ingredients to enhance the almond flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3‑4 days.

Freezer: Wrap individually and freeze up to 2 months.

Room temperature: At room temperature, the cake keeps 1‑2 days, protected from humidity.

Make-Ahead Tips

• The cake can be prepared the day before; gently reheat before serving.
• Sliced almonds can be dry‑toasted for 3‑4 minutes for extra crunch.