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Almond Croissant Cake

Delightful Almond Croissant Cake for Light, Elegant Treats

Indulge in a delightful Almond Croissant Cake, a fluffy and butter-free treat perfect for brunch or unexpected guests.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup whole raw almonds Ground
  • 1 cup heavy whipping cream Whipped to firm peaks
  • 1 cup all-purpose flour Can substitute with almond flour for gluten-free
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup sugar
  • 1 tsp almond extract
For the Topping
  • 1/2 cup sliced almonds
  • 1 tbsp powdered sugar For dusting

Equipment

  • 9-inch springform pan
  • Food processor
  • electric mixer
  • mixing bowls
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan, dusting it with flour.
  2. Process the whole raw almonds in a food processor until finely chopped.
  3. Whip the heavy whipping cream until firm peaks form and refrigerate.
  4. Mix together all-purpose flour, salt, and baking powder in a bowl.
  5. Beat the eggs, sugar, and almond extract until light and fluffy for about 4-5 minutes.
  6. Fold the dry mixture into the egg mixture until no dry streaks remain.
  7. Gently fold in the whipped cream until fully incorporated.
  8. Pour the batter into the prepared pan, sprinkle sliced almonds and sugar on top.
  9. Bake for 45-55 minutes until golden brown and a toothpick comes out clean.
  10. Cool the cake for 10 minutes in the pan before releasing and dusting with powdered sugar.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Monitor baking time carefully to achieve the best texture, and cool the cake before slicing for optimal flavor.

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