Almond Croissant Cake Recipe

Introduction

This Almond Croissant Cake is a delightful treat that combines the nutty flavor of almonds with a light, fluffy texture reminiscent of a croissant. Perfect for breakfast or dessert, it’s easy to make and impressively delicious.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 350°F. Butter and flour a 9-inch springform pan.
2. Step 2: Finely chop the whole almonds using a food processor by pulsing until finely ground but not powdery. If chopping by hand, take your time to get very fine pieces. Set aside.
3. Step 3: In a large bowl, whip the cold heavy cream until it forms firm peaks. Refrigerate until ready to use.
4. Step 4: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
5. Step 5: In a separate bowl, whisk the eggs, sugar, and almond extract until light and fluffy, preferably with a stand mixer.
6. Step 6: Fold the flour mixture and ground almonds gently into the egg mixture.
7. Step 7: Carefully fold the whipped cream into the batter until fully incorporated but still light and airy. Avoid overmixing to keep the batter fluffy.
8. Step 8: Pour the batter into the prepared pan, spreading it evenly. Sprinkle the sliced almonds on top, then dust with 1 tablespoon of sugar.
9. Step 9: Bake for 45 to 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 before releasing it from the pan. Transfer to a serving plate and dust with powdered sugar.

Tips & Variations

• Use blanched almonds if you prefer a milder almond flavor and a smoother texture.
• Ensure the heavy cream is very cold before whipping to achieve firm peaks.
• Fold whipped cream gently to maintain the light texture of the cake.
• For added texture, try adding a handful of chopped dark chocolate or dried cherries to the batter.

Storage

Store the cake covered at room temperature under a cake dome or wrapped in foil. It will keep fresh for up to 3 days. Do not slice until ready to serve. For longer storage, the cake can be frozen well wrapped and thawed before serving. Reheat gently if preferred warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use blanched almonds instead of skin-on almonds?

Yes, blanched almonds work well and offer a milder flavor and smoother texture, but skin-on almonds add a bit more rustic nuttiness.

Why is it important to fold in the whipped cream gently?

Folding gently preserves the air whipped into the cream, keeping the cake light and fluffy instead of dense.

Almond Croissant Cake Recipe

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★★★★★

4.6 from 747 reviews

This Almond Croissant Cake is a decadent and airy dessert combining finely chopped almonds with whipped cream for a light yet rich texture. Topped with sliced almonds and a dusting of powdered sugar, it offers a delightful nutty aroma reminiscent of a classic almond croissant, perfect for warm or room temperature serving.

• Author: Isla
• 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

Main Ingredients

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

Topping

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

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter and flour a 9-inch springform pan thoroughly to prevent sticking during baking.
2. Chop Almonds: Finely chop the raw almonds using a food processor by pulsing until finely ground but not turned into almond meal. Alternatively, finely chop with a knife, though this requires more effort.
3. Whip Cream: In a large bowl, whip the cold heavy cream until it holds firm peaks. Place it in the refrigerator to keep chilled.
4. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, and baking powder. Set aside for incorporation later.
5. Whisk Eggs and Sugar: Using a stand mixer, whisk the eggs, sugar, and almond extract until the mixture is very light and fluffy, which creates the cake’s airy texture.
6. Combine Ingredients: Gently fold the dry flour mixture and ground almonds into the egg mixture ensuring uniform distribution without deflating the air.
7. Fold in Whipped Cream: Carefully fold the whipped cream into the batter until no streaks remain, preserving the airy volume.
8. Prepare for Baking: Pour the batter evenly into the prepared springform pan. Scatter the sliced almonds over the top and sprinkle 1 tablespoon of sugar evenly over the almonds.
9. Bake: Place the pan in the preheated oven and bake for 45-55 minutes until the cake is puffed and golden on top. Test doneness with a toothpick inserted in the center; it should come out with moist crumbs but no wet batter. Keep an eye towards the end as oven times may vary.
10. Cool and Serve: Allow the cake to cool for 10 minutes in the pan, then release the sides and carefully transfer the cake to a serving plate or stand. Dust the top with powdered sugar before serving.
11. Storage: The cake is delicious warm or at room temperature. Store on the counter covered with a cake dome or wrapped in foil for up to 3 days. It can also be frozen for longer storage. Slice only when ready to serve to maintain freshness.

Notes

• Use cold heavy cream for best whipping results and light texture.
• Grinding almonds finely but not into meal helps incorporate texture and flavor without heaviness.
• Be gentle when folding whipped cream into batter to preserve airiness.
• Baking times can vary; monitor closely to avoid overbaking.
• For best texture, use a springform pan to easily release the delicate cake without damage.
• This cake pairs wonderfully with fresh berries or a light fruit compote.

Keywords: Almond croissant cake, almond cake, nutty dessert, almond extract cake, easy almond cake, springform cake, almond topping dessert