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