Introduction

This Almond Croissant Cake captures the rich, nutty flavors of a classic almond croissant in a soft, moist cake form. With finely chopped almonds folded into a light whipped cream batter and topped with sliced almonds, it’s a delightful treat perfect for breakfast or dessert.

A slice of almond cake sits on a white plate with a white marbled texture surface beneath it. The cake has one thick layer, light golden yellow in color, with a moist and slightly crumbly texture. The top layer is covered with thin, toasted almond slices that are light brown and dusted with white powdered sugar. A silver fork is gently pressing into the front of the cake slice, with the tines slightly sunk into the moist crumb. A few almond slices and scattered powdered sugar rest on the plate near the cake. In the blurry background, there is another white plate with more almonds visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup whole raw almonds (skin-on or blanched)
2 cups heavy whipping cream, cold
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
1/2 cup sliced almonds
1 Tbsp sugar
Powdered sugar, for dusting

Instructions

Step 1: Preheat the oven to 350°F. Butter and flour a 9-inch springform pan to prepare it for baking.
Step 2: Finely chop the whole almonds using a food processor or a knife until they are finely ground but not turned into meal. Set aside.
Step 3: In a large bowl, whip the cold heavy cream until it forms firm peaks. Refrigerate until ready to use.
Step 4: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 5: In a separate bowl, whisk the eggs, sugar, and almond extract until the mixture is light and fluffy. Fold in the flour mixture and the ground almonds carefully.
Step 6: Gently fold the whipped cream into the batter until no streaks remain, taking care not to deflate the whipped cream’s airiness. Pour the batter into the prepared pan and spread evenly.
Step 7: Scatter the sliced almonds evenly over the top of the batter and sprinkle with 1 tablespoon of sugar.
Step 8: Bake for 45 to 55 minutes, or until the cake is puffed and golden. A toothpick inserted into the center should come out clean or with moist crumbs, but no wet batter.
Step 9: Let the cake cool for 10 minutes before removing it from the springform pan. Transfer to a serving plate and dust with powdered sugar.
Step 10: Serve warm or at room temperature. Store the cake on the counter under a cake dome or wrapped in foil. Do not slice until ready to serve.

Tips & Variations

For a smoother texture, you can use blanched almonds instead of skin-on. Toast the sliced almonds lightly before topping for extra crunch and flavor.

Storage

Store the cake at room temperature, covered with a cake dome or wrapped tightly in foil, for up to 3 days. For longer storage, freeze the cake wrapped securely; thaw at room temperature before serving. Slice only when ready to serve to keep it fresh.

How to Serve

A close-up view of a round almond cake sitting on crinkled parchment paper on a white plate, placed on a white marbled surface, showing one thick layer with a golden-brown crust. The cake top is covered with lightly toasted, unevenly scattered sliced almonds and dusted with powdered sugar, creating a textured and slightly cracked surface. The sides of the cake are a deeper brown, suggesting a crispy edge, while the center looks soft and moist. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of chopped almonds?

Almond flour can be used but will yield a denser texture. The chopped almonds add a nice bit of texture and nuttiness that is characteristic of this cake.

Is it necessary to whip the cream separately?

Yes, whipping the cream separately and folding it in gently adds lightness and moisture to the cake, helping it achieve a tender crumb.

Almond Croissant Cake Recipe

Print Recipe

★★★★★

4.9 from 50 reviews

This Almond Croissant Cake is a decadent, moist cake that captures the rich flavors of almonds and buttery croissants. Made with finely chopped almonds, whipped cream, almond extract, and topped with sliced almonds and a dusting of powdered sugar, this cake is both fluffy and flavorful. It bakes to a golden perfection and is perfect for serving warm or at room temperature as a sophisticated dessert or afternoon treat.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: French

Ingredients

Scale

Almonds

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

Batter

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 cup sugar
2 tsp almond extract

Finishing

powdered sugar, for dusting

Instructions

Prepare the Pan: Preheat your oven to 350°F (175°C). Butter and flour a 9-inch springform pan to prevent the cake from sticking.
Chop Almonds: Finely chop the whole raw almonds using a food processor by pulsing until finely ground but not a meal. If chopping by hand, take your time to achieve a fine chop. Set aside.
Whip Cream: In a large bowl, whip the cold heavy cream until firm peaks form. Place the whipped cream in the refrigerator to keep cold.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
Whisk Wet Ingredients: Using a stand mixer or by hand, whisk the eggs, sugar, and almond extract until the mixture is very light and fluffy.
Combine Dry Ingredients: Fold the flour mixture and the ground almonds gently into the egg mixture, mixing until just combined.
Fold in Whipped Cream: Gently fold the whipped cream into the batter until no streaks remain, taking care not to deflate the air in the whipped cream to keep the batter light.
Prepare for Baking: Pour the batter evenly into the prepared springform pan. Scatter the sliced almonds on top and sprinkle 1 tablespoon of sugar over the almonds.
Bake the Cake: Bake for 45 to 55 minutes until the cake is puffed and golden on top. Insert a toothpick into the center; it should come out with moist crumbs but no wet batter. Oven times may vary, so watch closely towards the end.
Cool and Release: Let the cake cool in the pan for 10 minutes, then release the springform pan sides. Transfer the cake to a stand or serving plate and dust with powdered sugar.
Serving and Storage: The cake is delightful warm or at room temperature. Store it on the counter under a cake dome or wrapped in foil, and slice only when ready to serve. It keeps well for up to 3 days at room temperature and can be frozen for longer storage.

Notes

You can use either skin-on or blanched almonds depending on your preference.
Make sure the heavy cream is very cold for better whipping.
Baking times may vary based on your oven; check for doneness from 45 minutes onward.
Do not slice the cake until ready to serve to maintain freshness.
This cake freezes well for extended storage.

Keywords: almond croissant cake, almond cake, croissant cake recipe, nutty cake, baked almond dessert