Almond Frangipane Cake

1. Preheat oven to 350°F.

Cake batter:

2. Line the bottom of the cake pan with parchment, but leave the sides unbuttered (important for rise).

3. Whisk together the dry ingredients until evenly combined (all-purpose flour, almond flour, baking powder, salt). Set aside.

4. In a separate large bowl, whisk together (egg yolks, 90 g sugar, melted butter, oil, milk, yogurt, vanilla extract). Whisk until smooth, pale, and fully emulsified.

5. Gently whisk in dry ingredients just until smooth. Do not overmix. Set aside.

6. In a clean, grease-free bowl, whip egg whites on medium speed until foamy.

7. Gradually add remaining 60 g sugar.

8. Increase speed to medium-high. Whip to medium–stiff peaks. They should be glossy peaks hold but tips softly curl. Do not overwhip.

9. Fold ⅓ of the whites into yolk batter to loosen it, with previously used whisk.

10. Gently fold in remaining whites in two additions, and stop as soon as no streaks remain. Batter should look light, airy, and billowy.

Frangipane:

11. In a bowl, gently mix sugar, melted butter, eggs, vanilla extract, and almond extract.

12. Stir in almond flour and salt until smooth.

13. Transfer to a piping bag.

Assemble:

14. Gently pour cake batter into prepared pan.

15. Smooth the surface lightly — do not tap the pan.

16. Pipe the raspberry jam in a thin spiral or grid on top of the cake batter. Leave a ½–¾ inch border around the edge.

17. Pipe frangipane evenly over the top.

18. Sprinkle with flaked almonds.

19. Bake at 350°F (180°C) for 15 minutes.

20. Without opening oven, reduce to 325°F (165°C).

21. Continue baking 40–50 minutes.

    • If almonds brown too fast, tent loosely with foil.

    • Cake is set, domed, and not wobbly

    • Toothpick will show frangipane but no wet cake batter

    • Center springs back lightly

22. Cool in pan for 15 minutes

23. Run a knife around edge

24. Remove and cool completely on rack

25. Dust generously with powdered sugar before serving.

26. Best after refrigeration.