Imagine a dessert that transports you straight to a charming Parisian patisserie with just one bite – our French Almond Cookie Cake is that magical culinary experience waiting to happen! This isn't just another cake; it's a delicate symphony of almond-infused goodness topped with a luxurious apricot cream cheese glaze that will make your guests think you've trained in the finest French culinary schools. Whether you're looking to impress at a dinner party or treat yourself to a moment of pure indulgence, this recipe promises to elevate your baking game and deliver a dessert that's both sophisticated and irresistibly delicious.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup apricot preserves
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium mixing bowl, whisk together almond flour, all-purpose flour, baking powder, and salt until well combined and no lumps remain.
- In a large separate bowl, cream together softened butter and sugar using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Smooth the top to ensure uniform baking.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the apricot cream cheese glaze, beat softened cream cheese in a bowl until smooth. Gradually add powdered sugar and lemon juice, mixing until creamy and well blended.
- Warm the apricot preserves in a small saucepan over low heat until slightly thinned, stirring constantly.
- Once the cake is completely cool, spread the warmed apricot preserves evenly over the top, then drizzle the cream cheese glaze in a decorative pattern.
- Refrigerate the cake for 30 minutes to set the glaze before serving. Slice and enjoy chilled or at room temperature.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, eggs, and cream cheese, are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Parchment Paper is Your Friend: Always line your cake pan with parchment paper for easy removal and perfect cake shape.
- Check Cake Doneness: Use the toothpick test – it should come out clean with just a few moist crumbs when the cake is perfectly baked.
- Glaze Consistency: If your cream cheese glaze is too thick, add a tiny bit of milk. If too thin, add more powdered sugar.
- Cooling is Crucial: Allow the cake to cool completely before adding the glaze to prevent melting and ensure a beautiful finish.
- Make Ahead Tip: This cake actually tastes even better the next day, as the flavors have time to meld together perfectly.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 55g
Protein: 8g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 120mg
