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Almond Croissant Cake Recipe

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4 from 9 reviews

This Almond Croissant Cake is a delicate, moist dessert combining the rich flavors of almonds and cream in a light, fluffy cake. Inspired by the buttery texture and nutty taste of an almond croissant, this recipe uses finely chopped almonds, whipped cream, and almond extract to create a tender crumb with a golden, crunchy almond topping. Perfect for serving warm or at room temperature, it’s an elegant treat for any occasion.

  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings

Ingredients

Almonds

  • 1/2 cup whole raw almonds (skin-on or blanched)
  • 1/2 cup sliced almonds

Wet Ingredients

  • 2 cups heavy whipping cream, cold
  • 3 large eggs
  • 2 tsp almond extract

Dry Ingredients

  • 1 1/2 cups (minus 1 Tbsp) all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cup sugar
  • 1 Tbsp sugar (for topping)

Other

  • Powdered sugar, for dusting

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Butter and lightly flour a 9-inch springform pan to ensure the cake releases easily after baking.
  2. Chop Almonds: Finely chop the whole raw almonds using a food processor by pulsing until they are finely ground but not turned into almond meal. If using a knife, take your time to achieve a fine chop. Set aside the chopped almonds.
  3. Whip the Cream: In a large bowl, whip the cold heavy cream until stiff peaks form. Be careful not to overwhip. Refrigerate the whipped cream to keep it firm until needed.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agent and salt.
  5. Beat Eggs, Sugar, and Extract: Using a stand mixer or hand mixer, whisk the eggs, sugar, and almond extract together until the mixture is very light, fluffy, and pale in color. This aeration adds volume to the cake.
  6. Combine Ingredients: Gently fold the flour mixture and finely chopped almonds into the egg mixture until just combined. Avoid overmixing which can toughen the batter.
  7. Fold in Whipped Cream: Carefully fold the whipped cream into the batter in batches, ensuring no visible streaks remain. Take care to fold gently to maintain the airiness of the cream and batter.
  8. Prepare for Baking: Pour the batter into your prepared springform pan and spread it evenly. Sprinkle the sliced almonds over the top and then scatter 1 tablespoon of sugar evenly on the almond topping.
  9. Bake: Place the pan in the preheated oven and bake for 45 to 55 minutes or until the cake is puffed, golden on top, and a toothpick inserted into the center comes out clean or with only moist crumbs attached. Baking time may vary depending on your oven, so monitor the cake closely.
  10. Cool and Finish: Let the cake cool in the pan for about 10 minutes before releasing the sides of the springform pan. Transfer the cake to a serving plate or cake stand and dust the top generously with powdered sugar.
  11. Serve and Store: The cake tastes wonderful warm or at room temperature. Store on the counter under a cake dome or wrapped in foil; it will stay fresh for up to 3 days. Do not slice until ready to serve. For longer storage, the cake can be frozen.

Notes

  • Use skin-on almonds for extra texture and flavor, or blanched almonds for a milder taste.
  • Be careful when folding the whipped cream into the batter to avoid deflating it, which helps keep the cake light.
  • Baking time can vary based on your oven – check the cake from 45 minutes onward.
  • Store the cake at room temperature for best texture; refrigerating may alter the moistness.
  • The cake freezes well and can be thawed at room temperature before serving.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

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