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Almond Croissant Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
  5. 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.
  6. Combine Dry Ingredients: Fold the flour mixture and the ground almonds gently into the egg mixture, mixing until just combined.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

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