The Viral Almond Croissant Slice
Ok! So I’m a couple of years late to the viral Almond Croissant Slice party, but wow! Think soft sponge base, a creamy almond paste and some crunchy flaked almonds on top.
This recipe is a goodie, perfect to whip up for any occasion. I love some yoghurt on the side, fresh or frozen berries and there you have a complete dish. Breakfast, Brunch dessert- what ever your preference! Let me kjnow how you go in the comments below.
Check out my Almond Crossiant shopping list for all of the ingredients you need here , also don’t forget the always on code LISAF10 for 10% off your order over at GoodnessMe.
Ingredients
For the cake:
1 ⅓ cups (140g) almond meal
⅔ cup (55g) desiccated coconut
1 tsp baking powder
2 eggs
½ cup maple syrup/monkfruit sweetener
1 tsp vanilla extract
½ cup flaked almonds
For the almond paste:
½ cup (100g) almond butter
½ tsp almond extract
½ tsp vanilla extract
1 tbsp maple syrup/monkfruit sweetener
1 tbsp almond milk (plus extra if needed)
Method
Preheat oven to 180°C. Line a square tin (20 x 20cm / 8x8in) with baking paper.
In a mixing bowl, whisk together the almond meal, desiccated coconut, and baking powder.
In a separate bowl, whisk the eggs, maple syrup, and vanilla extract until smooth.
Pour wet mixture into dry and stir until just combined. Spread into the prepared tin.
To make the almond paste: mix almond butter, almond extract, vanilla, maple syrup, and almond milk in a small bowl until smooth. Add an extra splash of milk if it’s too thick.
Spoon the almond paste over the cake batter, then use a spatula to spread.
Sprinkle flaked almonds over the top, pressing down lightly with a spoon.
Bake for 20–25 minutes, until golden and set.
Allow to cool in the tin for 10 minutes, then transfer to a wire rack.
Serve with a dollop of ice-cream or yogurt and some fresh/frozen berries!
See original recipe inspo> here