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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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/almond-croissant-cake-recipe/