from Sticky, Gooey, Creamy, Chewy
1 1/2 pounds Brioche dough
4 tbsp. unsalted butter at room temperature, plus more for greasing the pan
1/2 cup of almond paste
1/4 cup unbleached all-purpose flour
1/4 tsp. orange-flower water
1/4 tsp. almond extract
1/4 cup sugar, plus more for dusting the pan
Zest from half an orange
1/2 cup sliced natural almonds
Making the almond cream:
Cream together the butter, almond paste, flour, egg, orange-flower water and almond extract in a food processor until smooth. Set aside.
Assembling the brioche:
Dust the surface of the dough with flour and cut off a cantaloupe-sized piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface around to the bottom on all four sides, rotating the ball a quarter turn as you go.
Roll the dough into a 1/4 inch thick rectangle on a lightly floured surface. Use just enough flour to prevent it from sticking.
Spread the almond cream evenly all over the rectangle, leaving a 1-inch border all around. Roll up the dough, jellroll-style starting at the long end, and being sure to seal the bare edges. Chill the roll in the freezer for about 15 minutes.
Generously grease an 8-inch round cake pan with butter. Sprinkle the pan with a dusting of granulated sugar.
**I used a heart-shaped insert, which I also greased and sugared and placed it inside of the cake pan.
Cut the chilled dough into 8 equal pieces. Place them in the prepared pan with the swirled egde facing up. Let the dough rest for 1 hour.
Preheat the oven at 350 degrees for 20 minutes.
Mix the sugar, orange zest and almonds together and sprinkle over the brioche. Bake without steam until golden brown and set in the center, about 40 minutes.
Run a knife around the inside of the pan to release the brioche and invert it into a serving dish. Eat warm.