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Almond Croissant Cake Recipe

Almond Croissant Cake Recipe
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★★★★★

5.3 from 26 reviews

Enjoy the delicate flavors of an Almond Croissant Cake that combines the rich nuttiness of almonds with a light, airy crumb reminiscent of the classic French pastry. This cake features finely chopped raw almonds, whipped cream folded into a fluffy batter, and a crisp topping of sliced almonds and sugar for a delightful crunch. Perfect for breakfast, dessert, or afternoon tea, this almond-infused cake is easy to prepare, moist, and elegantly charming.

Ingredients

Scale

Almonds

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

Dairy

  • 2 cups cold heavy whipping cream

Baking

  • 1 1/2 cups all-purpose flour (minus 1 Tbsp)
  • 2 tsp baking powder
  • 1/2 tsp salt

Sweeteners & Flavorings

  • 1 1/4 cup sugar (plus 1 Tbsp for topping)
  • 2 tsp almond extract
  • Powdered sugar, for dusting

Eggs

  • 3 large eggs

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter and flour a 9-inch springform pan thoroughly to ensure the cake won’t stick.
  2. Chop Almonds: Finely chop the whole raw almonds using a food processor by pulsing until finely ground but not turned into almond meal. If chopping by hand, finely mince them as much as possible. Set aside.
  3. Whip Cream: In a large bowl, whip the cold heavy cream until it forms firm peaks. Chill the whipped cream in the refrigerator until needed.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
  5. Beat Eggs, Sugar, and Extract: Using a stand mixer or hand mixer, beat the eggs, sugar, and almond extract together until the mixture is very light and fluffy, indicating good aeration of the batter.
  6. Combine Batter: Gently fold the dry flour mixture and the ground almonds into the egg mixture. Be careful not to deflate the fluffy batter as you combine.
  7. Fold in Whipped Cream: Carefully fold the whipped cream into the batter until no visible streaks remain. Work gently and thoroughly but avoid over-mixing to maintain the airy texture.
  8. Transfer and Top: Pour the batter into the prepared pan, spreading it evenly. Scatter the sliced almonds evenly over the top and sprinkle with 1 tablespoon of sugar.
  9. Bake: Place the cake in the oven and 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.
  10. Cool and Release: Cool the cake in the pan for 10 minutes, then carefully release the springform and transfer the cake to a serving plate or cake stand.
  11. Finish and Store: Dust the cake generously with powdered sugar. Serve warm or at room temperature. Store covered on the counter for up to 3 days or freeze for longer storage. Do not slice until ready to serve to keep moisture intact.

Notes

  • Use skin-on almonds for more texture and rustic flavor, or blanched almonds for a finer, more delicate crumb.
  • Ensure the heavy cream is very cold before whipping to achieve firm peaks easily.
  • Folding in the whipped cream must be done gently to keep the batter light and airy.
  • Baking times may vary depending on your oven; keep a close watch to avoid over-baking.
  • The cake is best eaten within 3 days if stored at room temperature, but can be frozen wrapped tightly for up to one month.
  • Do not slice the cake until just before serving to maintain its moist texture.

Nutrition

Keywords: almond croissant cake, almond cake, French dessert, nutty cake, whipped cream cake, almond extract cake, springform cake

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