Almond Croissant Cake Recipe

Introduction

This Almond Croissant Cake is a light, fluffy dessert that captures the essence of flaky almond pastries in a simple cake form. With a tender crumb and a crunchy almond topping, it’s perfect for breakfast, tea, or an elegant dessert.

Ingredients

• 1/2 cup whole raw almonds (skin-on or blanched)
• 2 cups cold heavy whipping cream
• 1 1/2 cups all-purpose flour (minus 1 tablespoon)
• 2 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 1 1/4 cups sugar
• 2 tsp almond extract
• 1/2 cup sliced almonds (for topping)
• 1 Tbsp sugar (for topping)
• Powdered sugar (for dusting)

Instructions

1. Step 1: Preheat your oven to 350°F. Butter and flour a 9-inch springform pan to prevent sticking.
2. Step 2: Finely chop the whole almonds using a food processor or knife until they are finely ground but not a meal. Set aside.
3. Step 3: In a large bowl, whip the cold heavy cream until firm peaks form, then refrigerate.
4. Step 4: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
5. Step 5: In another bowl, beat the eggs, sugar, and almond extract until light and fluffy using a mixer.
6. Step 6: Gently fold the dry flour mixture and ground almonds into the egg mixture until just combined.
7. Step 7: Carefully fold the whipped cream into the batter, ensuring it is fully incorporated without deflating the mixture.
8. Step 8: Pour the batter into the prepared pan and spread evenly. Scatter sliced almonds on top and sprinkle with 1 tablespoon of sugar.
9. Step 9: Bake for 45-55 minutes until the cake is puffed and golden. A toothpick inserted in the center should come out with moist crumbs but no wet batter.
10. Step 10: Let the cake cool for 10 minutes, then carefully release it from the pan. Transfer to a serving plate and dust with powdered sugar before serving.

Tips & Variations

• Use blanched almonds if you prefer a less rustic texture in the batter.
• To ensure the whipped cream holds air, make sure it is very cold and beat until firm peaks form.
• Adjust baking time according to your oven; start checking at 45 minutes.
• For extra almond flavor, sprinkle some almond extract on top before baking.

Storage

Store the cake at room temperature under a cake dome or wrapped in foil for up to 3 days. It is best enjoyed fresh but can be frozen if you need to keep it longer. Reheat gently before serving if desired. Do not slice until ready to serve to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of chopped almonds?

Yes, almond flour can be used, but it may change the texture slightly, making the cake denser. Finely chopped almonds offer a bit more crunch and texture variety.

What does “minus 1 tablespoon” of flour mean?

The recipe calls for slightly less flour than the full 1 1/2 cups to keep the cake delicate and tender. Even a tablespoon difference affects texture and structure in delicate cakes like this one.

Almond Croissant Cake Recipe

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★★★★★

5 from 145 reviews

This Almond Croissant Cake captures the delicate, nutty flavor of classic almond croissants in a moist, fluffy cake. It features finely chopped raw almonds folded into a light whipped cream and egg batter, topped with sliced almonds and sugar, then baked to golden perfection. Ideal for breakfast or dessert, this cake offers a sophisticated almond flavor with a tender crumb and an elegant powdered sugar finish.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

For the Cake

• 1/2 cup whole raw almonds (skin-on or blanched)
• 2 cups cold heavy whipping cream
• 1 1/2 cups all-purpose flour (minus 1 tablespoon)
• 2 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 1 1/4 cups sugar
• 2 tsp almond extract

For the Topping

• 1/2 cup sliced almonds
• 1 Tbsp sugar
• Powdered sugar, for dusting

Instructions

1. Prepare Pan: Preheat your oven to 350°F (175°C). Butter and flour a 9-inch springform pan to prevent the cake from sticking.
2. Chop Almonds: Finely chop the raw almonds using a food processor by pulsing until they are finely ground but not turned into almond meal. Alternatively, chop very finely by knife.
3. Whip Cream: In a large bowl, whip the cold heavy cream until it forms firm peaks. Refrigerate to keep chilled.
4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking powder to combine well. Set aside.
5. Combine Wet Ingredients: In a stand mixer or with a whisk, beat the eggs, sugar, and almond extract until the mixture is light and fluffy.
6. Incorporate Dry Ingredients and Almonds: Gently fold the dry flour mixture and the chopped almonds into the beaten egg mixture.
7. Fold in Whipped Cream: Carefully fold the whipped cream into the batter, ensuring no streaks remain, but be gentle to retain the airiness created by whipping.
8. Prepare for Baking: Pour the batter into the prepared springform pan and spread evenly.
9. Add Topping: Scatter the sliced almonds evenly over the batter’s surface and sprinkle 1 tablespoon of sugar on top.
10. Bake: Bake for 45 to 55 minutes until the cake is puffed and golden on top. A toothpick inserted in the center should come out clean or with moist crumbs but no wet batter. Watch baking times as ovens can vary.
11. Cool and Finish: Allow the cake to cool for 10 minutes, then release and remove the sides of the springform pan. Transfer to a cake stand or serving plate and dust with powdered sugar.
12. Serve and Store: Enjoy the cake warm or at room temperature. Store wrapped on the counter under a cake dome or foil for up to 3 days, or freeze for longer storage. Slice only when ready to serve.

Notes

• Precision in flour measurement is important; using 1 tablespoon less flour creates a softer, more delicate crumb with an ideal texture.
• The cake’s texture relies heavily on folding in the whipped cream gently to keep it airy and light.
• Ovens vary in temperature, so check the cake toward the end of baking to avoid overbaking or drying out.
• Using skin-on almonds introduces more flavor, but blanched almonds can be used for a lighter color and slightly milder taste.
• The cake keeps well at room temperature for 3 days and can be frozen for longer preservation.

Keywords: almond croissant cake, almond cake, almond dessert, nutty cake, springform pan cake, baked almond cake, creamy almond cake