Frazipan Danish Almond Cake
Delight in the irresistible charm of Frazipan Danish Almond Cake, a subtly sweet treat that marries the richness of a buttery sponge with the decadence of a homemade almond filling. This elegant dessert features layers of moist cake infused with almond flour, a fragrant frazipan center made with almond extract, and a sprinkle of golden sliced almonds for added texture. A glossy apricot glaze ties it all together, creating a visually stunning and flavor-packed finale. Perfect for gatherings or as a special afternoon indulgence, this recipe balances simple ingredients with a bakery-style presentation. Ready in just an hour, this almond cake is an ideal choice for almond lovers craving a sophisticated dessert with Danish-inspired flair!
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Recipe Information
Ingredients
- 150 grams Unsalted butter
- 200 grams Granulated sugar
- 3 large Eggs
- 200 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 120 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 100 grams Almond flour
- 50 grams Powdered sugar
- 0.5 teaspoons Almond extract
- 30 grams Sliced almonds
- 50 grams Apricot jam
- 2 tablespoons Water
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
For the frazipan almond filling, combine almond flour, powdered sugar, and almond extract in a small bowl. Mix until a crumbly paste forms.
Spread half the cake batter evenly into the prepared pan. Dollop the frazipan filling over the batter and gently spread it out, avoiding the edges. Top with the remaining cake batter, smoothing the top.
Sprinkle the sliced almonds over the top of the batter.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare an apricot glaze. Heat the apricot jam and water in a small saucepan over low heat, stirring until smooth.
Once the cake has finished baking, allow it to cool in the pan for 10 minutes before transferring it to a wire rack. Brush the warm glaze over the top of the cake.
Let the cake cool completely before slicing and serving. Enjoy your Frazipan Danish Almond Cake!
Nutrition Facts
Calories |
3960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.8 g | 274% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 905 mg | 302% | |
| Sodium | 2141 mg | 93% | |
| Total Carbohydrate | 473.1 g | 172% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 293.5 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 603 mg | 46% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 879 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
