Almond Pastry Cake

    1 hour 10 min

    This is a pastry cake with a sweet almond-custard filling. I add speculoos spread (made from Begian biscuits) but it's totally optional for this recipe.

    7 people made this

    Serves: 8 

    • 125g icing sugar
    • 150g ground almonds
    • 4 eggs
    • 100g butter, melted
    • 2 tablespoons speculoos (optional)
    • 50g plain flour
    • 250g prepared custard
    • 1 egg yolk, for glazing
    • 2 ready rolled puff pastry sheets

    Prep:40min  ›  Cook:30min  ›  Ready in:1hr10min 

    1. Preheat the oven to 180 C / Gas 4. Lightly grease or line a rectangular baking tray.
    2. Mix the sugar, ground almonds and 4 eggs in a bowl.
    3. Add the melted butter, speculoos spread (if using), flour and custard to make a paste.
    4. Trim one of the puff pastry sheets and set on baking tray. Spred over the paste, leaving a 2cm border. Brush the edges of the puff pastry sheet with water and then cover with the second puff pastry sheet. Trim and seal the pastry by crimping the edges.
    5. Brush over egg yolk and bake for 30 to 35 minutes until golden brown.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    In my case it was quite a disaster: the filling was delicious but much too runny and for two pastry sheets I used only about 2/3 of it. Much if the filling escaped the pastry anyway during baking, and to be honest in second tray I omitted the step with watering edges which actually helped to keep pastry together. The effect was however a lot of pastry with very thin layer of filling.  -  21 Apr 2017