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Almond Croissant Cake Recipe

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4.1 from 33 reviews

This Almond Croissant Cake is a delightful and rich dessert inspired by the flavors of classic almond croissants. Featuring a moist, tender crumb with a hint of almond extract and topped with toasted sliced almonds and powdered sugar, this cake brings the buttery, nutty essence of a croissant into an easy-to-make cake form. Perfect for breakfast, brunch, or a sweet treat with coffee or tea.

Ingredients

Cake Batter

  • 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 tablespoon)
  • 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 tablespoon sugar
  • Powdered sugar, for dusting

Instructions

  1. Prepare the almonds: Begin by finely grinding the 1/2 cup of whole raw almonds in a food processor or blender until they form a coarse meal. This will add texture and a nutty flavor to the cake.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour (1 1/2 cups minus 1 tablespoon), baking powder, and salt to ensure they are evenly combined.
  3. Whip the cream: Using a mixer, beat the cold heavy whipping cream until soft peaks form. Set aside carefully to maintain its fluffiness.
  4. Combine eggs and sugar: In a separate bowl, beat the eggs with the sugar and almond extract until the mixture is thick, pale, and slightly fluffy. This step incorporates air and sweetness into the batter.
  5. Fold ingredients: Gently fold the almond meal into the egg mixture. Then carefully fold in the whipped cream, trying to preserve its volume and lightness. Finally, fold in the dry flour mixture until just combined, being careful not to overmix.
  6. Prepare baking pan and topping: Preheat the oven to 350°F (175°C). Lightly grease or line a cake pan with parchment paper. Mix the sliced almonds with 1 tablespoon sugar for topping.
  7. Bake the cake: Pour the batter into the prepared pan, spreading it evenly. Sprinkle the almond-sugar topping evenly over the batter. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the almonds on top are golden.
  8. Cool and dust: Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Just before serving, dust the cake generously with powdered sugar to add a sweet finishing touch.

Notes

  • You can use either skin-on or blanched almonds depending on your preference; skin-on almonds add more texture and color.
  • Be careful when folding the whipped cream and flour mixture to keep the batter light and airy.
  • If you prefer, replace all-purpose flour with a gluten-free blend, but the texture may vary slightly.
  • Ensure eggs and cream are cold to achieve better whipping and texture.
  • Serve with coffee or tea for a delightful breakfast or afternoon snack.

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