Introduction

This Almond Croissant Cake is a delightful blend of tender cake and toasted almond flavor, reminiscent of your favorite bakery treat. With whipped cream folded into the batter, it’s light, moist, and perfect for any occasion. Whether served warm or at room temperature, it’s sure to impress.

A close-up image of a single slice of almond cake on a white plate, showing one layer of moist golden yellow cake topped with toasted sliced almonds and a light dusting of powdered sugar. The cake slice has a soft, crumbly texture with some visible pieces of almond inside. A silver fork is pressing into the cake on the right side, with a woman's hand holding the fork. The background uses a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 cups sugar
2 tsp almond extract
1/2 cup sliced almonds (for topping)
1 Tbsp sugar (for topping)
Powdered sugar, for dusting

Instructions

Step 1: Preheat your oven to 350°F (175°C). Butter and flour a 9-inch springform pan to prevent sticking.
Step 2: Finely chop the whole almonds using a food processor by pulsing until finely ground but not turned into meal. If chopping by hand, take your time to achieve a fine chop. Set aside.
Step 3: In a large bowl, whip the cold heavy cream until it forms firm peaks. Place in the refrigerator to keep chilled.
Step 4: In a separate medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 5: In another bowl, whisk the eggs, sugar, and almond extract until the mixture is very light and fluffy. A stand mixer works best for this step.
Step 6: Gently fold the dry flour mixture and the chopped almonds into the egg mixture until combined.
Step 7: Carefully fold the whipped cream into the batter in batches, mixing thoroughly but gently to keep the batter light and airy.
Step 8: Pour the batter into the prepared pan and smooth the top evenly. Scatter the sliced almonds over the batter, then sprinkle with 1 tablespoon of sugar.
Step 9: Bake for 45 to 55 minutes, until the cake is puffed and golden on top. Test doneness by inserting a toothpick in the center—it should come out with moist crumbs but no wet batter.
Step 10: Let the cake cool in the pan for 10 minutes. Then release from the springform and transfer to a serving plate. Dust the top with powdered sugar before serving.

Tips & Variations

Use skin-on almonds for a nuttier texture or blanched almonds for a milder flavor in the cake.
To ensure the whipped cream folds in beautifully, make sure it is very cold and whipped to firm peaks.
For extra almond flavor, lightly toast the chopped almonds before folding them into the batter.
Serve with a drizzle of honey or a dollop of fresh whipped cream for extra indulgence.

Storage

Store the cake at room temperature under a cake dome or wrapped in foil. It will stay fresh for up to 3 days. The cake can also be frozen for longer storage. Reheat gently if desired, though it’s delicious both warm and at room temperature. Avoid slicing until ready to serve to maintain freshness.

How to Serve

A round cake with a single layer of golden brown baked crust topped with many thinly sliced toasted almond pieces scattered all over, dusted lightly with white powdered sugar, sitting on crinkled parchment paper on a white plate, all placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use blanched almonds instead of skin-on almonds?

Yes, blanched almonds work well and will give a milder flavor. Skin-on almonds provide a slightly more rustic texture and deeper flavor.

How do I know when the cake is done baking?

The cake is done when it is puffed and golden on top, and a toothpick inserted in the center comes out with moist crumbs but no wet batter. Baking times may vary depending on your oven.