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Almond Croissant Cake Recipe

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★★★★★

4.5 from 143 reviews

This Almond Croissant Cake combines the nutty flavor of whole almonds with a light, fluffy cake texture infused with almond extract. Whipped heavy cream adds richness, while sliced almonds on top provide a beautifully toasted crunch. Baked to golden perfection, it’s dusted with powdered sugar for a delicate finish, making it an elegant dessert that’s perfect served warm or at room temperature.

Ingredients

Scale

Almonds

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

Cake 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

Topping

  • 1 Tbsp sugar
  • Powdered sugar, for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter and flour a 9-inch springform pan to prevent sticking and ensure easy cake removal.
  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, finely chop carefully to achieve similar texture. Set aside.
  3. Whip Cream: In a large bowl, whip the cold heavy cream until it forms firm peaks. This will add airiness and moisture to the cake. Refrigerate until needed.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agent.
  5. Beat Eggs and Sugar: Using a stand mixer or hand whisk, beat the eggs, sugar, and almond extract until the mixture is very light and fluffy, incorporating lots of air.
  6. Combine Batter: Gently fold the dry flour mixture and the ground almonds into the egg mixture until just combined.
  7. Fold in Whipped Cream: Carefully fold the whipped cream into the batter until there are no visible streaks. Take care to maintain the airiness of the cream for a light texture.
  8. Prepare for Baking: Pour the batter evenly into the prepared pan. Scatter the sliced almonds evenly on top and sprinkle with 1 tablespoon of sugar for a crunchy, sweet topping.
  9. Bake the Cake: Bake for 45 to 55 minutes or until the cake is puffed and golden on top. Test doneness by inserting a toothpick into the center; it should come out clean or with moist crumbs, but no wet batter.
  10. Cool and Serve: Let the cake cool for 10 minutes before releasing it from the springform pan. Transfer to a serving plate or cake stand and dust generously with powdered sugar.
  11. Storage: The cake is delicious warm or at room temperature. Store it on the counter covered with a cake dome or wrapped in foil for up to 3 days. For longer storage, it can be frozen. Slice just before serving to preserve freshness.

Notes

  • Using skin-on almonds adds a bit more texture and flavor, but blanched almonds work fine if you prefer a milder taste.
  • Adjust baking time slightly based on your oven; keep an eye starting at 45 minutes.
  • Folding whipped cream gently is key to keeping the cake light and airy.
  • Do not slice the cake until ready to serve to prevent drying out.
  • For best texture, use cold heavy cream straight from the fridge.

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

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