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Almond Croissant Cake Recipe

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4.2 from 1 review

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

Description

This Almond Croissant Cake is a luscious, light, and fluffy dessert inspired by the classic almond croissant. Made with finely chopped almonds, whipped cream, and a subtle almond extract, this cake offers a tender crumb and a nutty flavor, finished with a crunchy almond topping and a dusting of powdered sugar. Perfect for brunch, tea time, or a special occasion dessert.

Ingredients

Main 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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter and lightly flour a 9-inch springform pan to prevent sticking.
  2. Chop Almonds: Finely chop the whole raw almonds using a food processor by pulsing until they are finely ground but not entirely turned into almond meal. Alternatively, finely chop with a knife. Set aside the chopped almonds.
  3. Whip Cream: In a large bowl, whip the cold heavy cream until it forms firm peaks. Once whipped, refrigerate to keep it chilled and stable.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour (minus 1 tablespoon), baking powder, and salt. Set this mixture aside.
  5. Beat Eggs and Sugar: In a stand mixer or large bowl, whisk the eggs, sugar, and almond extract together until the mixture is very light and fluffy, incorporating plenty of air.
  6. Combine with Dry Ingredients and Almonds: Gently fold the dry flour mixture and finely chopped almonds into the egg mixture until combined.
  7. Fold in Whipped Cream: Carefully fold the whipped cream into the batter without deflating it, ensuring no streaks remain and the batter is smooth and airy.
  8. Assemble Cake: Transfer the batter to the prepared springform pan and spread evenly. Scatter the sliced almonds over the top and sprinkle with 1 tablespoon of sugar for a sweet, crunchy topping.
  9. Bake: Place the cake in the preheated oven and bake for 45-55 minutes until it is puffed up and golden brown. Check doneness by inserting a toothpick in the center; it should come out clean or with moist crumbs but no wet batter.
  10. Cool and Release: Let the cake cool for 10 minutes in the pan, then carefully release and remove the springform ring. Transfer the cake to a serving plate or cake stand.
  11. Finish and Serve: Dust the cake with powdered sugar before serving. The cake is delicious warm or at room temperature.
  12. Storage: Store the cake on the counter covered with a cake dome or wrapped in foil, keeping it fresh for up to 3 days. It can also be frozen for longer storage.

Notes

  • If you don’t have a food processor, finely chopping the almonds by hand will work as long as they are chopped very finely.
  • Baking time may vary depending on your oven, so keep an eye on the cake toward the end to avoid overbaking.
  • Do not slice the cake until ready to serve to keep it moist and fresh.
  • The almond extract enhances the nutty flavor but can be adjusted to taste or omitted if unavailable.
  • This cake is best served within 3 days when stored at room temperature or can be frozen for extended storage.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

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