Hide a rabbit figurine or an almond in this cake: The person who gets it is the winner of the Easter hunt!
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup almonds
- 1 stick plus 1 tablespoon unsalted butter, at room temperature
- 1/2 cup plus 1 tablespoon granulated sugar
- 2 large eggs plus 1 egg yolk
- 1/4 cup all-purpose flour, plus more for dusting
- 1 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon orange liqueur (such as Grand Marnier)
- 2 sheets frozen puff pastry, thawed
- 1 heatproof rabbit figurine or whole almond (optional)
Instructions
- Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and bake until toasted, 6 to 8 minutes. Let cool, then finely grind in a food processor. (Leave the oven on.)
- In a large bowl, whip the butter with a mixer on medium speed until smooth. Add the sugar and cream together until thoroughly combined. Add 1 egg and the egg yolk and mix until blended, scraping down the sides of the bowl occasionally. Fold in 1/2 cup ground almonds, the flour, almond extract, vanilla extract and orange liqueur with a rubber spatula. Stir the rabbit figurine into the filling, if using.
- Unfold the puff pastry on a floured surface and roll out slightly. Cut 1 piece into an 11-inch circle and the other piece into a 12-inch circle. Place the 11-inch round on a baking sheet lined with parchment paper. Beat the remaining egg with 1 tablespoon cold water. Brush the edge of the pastry with the egg wash. Spread the almond filling in an even layer in the center, leaving a 1 1/2-inch border. Gently lift the 12-inch round and place it over the filling so the edges match up. Press down on all the edges so the egg wash acts as a glue to stick the pastry together. Crimp the edges with a fork to seal. Brush with any remaining egg wash. Place the cake in the refrigerator to firm up slightly, about 15 minutes.
- Bake the cake until the pastry is golden brown and puffs up slightly, about 35 minutes. (Tent with foil if the cake is browning too quickly.) Let cool before serving; the cake will shrink as it cools.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 354 |
| Total Fat | 26 g |
| Saturated Fat | 10 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 16 g |
| Protein | 7 g |
| Cholesterol | 99 mg |
| Sodium | 37 mg |