📖 Instructions

1. First, let's make the orange cardamom syrup. In a medium saucepan, put the water, sugar, orange zest, and cardamom pods. Get it to boil over medium heat, stirring until the sugar dissolves. Once boiling, lower the heat and simmer for about 5 minutes. Take it off the heat and let it cool completely. Make sure to take the cardamom pods out before use.
2. Now, for the cardamom orange frangipane! In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. This usually takes about 3-4 minutes. Don't rush this step; it's important for the texture.
3. Add the almond flour, orange zest, cardamom, egg, and rum (if using) to the butter mixture. Mix on low speed until everything is just combined. Don't overmix!
4. Time to assemble our bostock. Preheat your oven to 350°F (175°C). While the oven is heating up, line a baking sheet with parchment paper. This will stop the bostock from sticking.
5. Cut the brioche loaf into 1-inch thick slices. You can use day-old brioche, as it soaks up the syrup better.
6. Dip each slice of brioche into the cooled orange cardamom syrup, making sure both sides are well soaked. Don't let it get too soggy, though!
7. Place the soaked brioche slices on the prepared baking sheet. Spread a generous layer of the cardamom orange frangipane over each slice, making sure to cover the entire surface.
8. Sprinkle the sliced almonds evenly over the frangipane. This adds a nice crunch and a beautiful visual appeal.
9. Bake in the preheated oven for 20-25 minutes, or until the frangipane is golden brown and the brioche is heated through. Keep an eye on them – ovens vary!
10. Take the bostock out of the oven and let it cool slightly on the baking sheet before serving. A little warmth is lovely. Enjoy!