This Almond Croissant Cake includes a buttery batter, an almond frangipane center and golden sliced almonds on top, for the ultimate bake for weekends or casual days.
Table of Contents
Ingredients and substitutions for Almond Croissant Cake
- Butter: Room temperature unsalted butter was used here, but salted is fine as a substitute too. You could try substituting with non dairy butter, but I cannot guarantee the result.
- Sugar: The superfine or caster sugar adds sweetness without additional flavors to our cake batter. You could substitute with a mix of light and dark brown sugar, though the flavors in the cake would be different.
- Eggs: Room temperature eggs add structure to the cake and bind everything together so are essential.
- Flour: Plain or all purpose flour is best because it gives our cake a nice light crumb. You could substitute with self rising flour, however, will need to omit the baking powder.
- Almond meal: Ground almonds create a beautiful and soft texture and compliment the overall flavor of the cake.
- Baking powder: This helps the cake rise for a light crumb and avoid a stodgy result.
- Sliced almonds: They help compliment the flavor in the cake and finish it with a beautiful rustic appearance. If you cannot source the almonds or don't eat them, you could substitute with flaked coconut, though this would likely change the taste of the cake.
- Almond extract: This adds depth of flavor and really helps bring the almond flavor to the fore. If you do not have it on hand, you could replace with vanilla extract in the cake batter and omit from the frangipane.
See recipe card for quantities.
How to make Almond Croissant Cake:
Step 1: Whip: The butter and sugar until pale and fluffy.
Step 2: Frangipane: The egg and extract and beat until smooth before tossing in the ground almonds and flour and combining until smooth. Set aside.
Step 3: Cake base: Stir the sugar, flour, ground almonds and baking powder in a bowl.
Step 4: Add: The butter and beat on low until the mixture has a wet sand appearance.
Step 5: Wet ingredients: Add the milk, buttermilk and almond extract into a small jug and stir until smooth and pour into the dry ingredients and combine on low.
Step 6: Eggs: Scrape down the sides of the bowl and add in one egg and beat on low until it is fully combined. Repeat with the each egg.
Step 7: Layer: Pour half into the cake tin, spreading out evenly. Spoon the frangipane evenly over the whole center and finish with the remaining cake batter.
Step 8: Bake: Top with the sliced almonds and bake until golden and a skewer comes out clean. Set aside to cool completely.
Step 9: Slice and serve: Top with a little powdered sugar. Slice it up and serve with a dollop or two cream. Enjoy!
More Almond cakes you'll love
Almost Croissant Cake
Ingredients
Almond frangipane
- 42 grams / 3 tablespoons butter softened
- 30 grams / 2 ½ tablespoons superfine/caster sugar
- 55 grams / 1 large egg room temperature
- 1 teaspoon almond extract
- 50 grams / ½ cup ground almonds
- 10 grams / 1 tablespoon plain flour
Almond Cake
- 160 grams / ¾ cup + ¾ tablespoon superfine/caster sugar
- 129 grams / ¾ cup + 1 tablespoon plain flour
- 100 grams / 1 cup + 1 teaspoon ground almonds
- 6 grams / 1 ½ teaspoons baking powder
- ¼ teaspoon sea salt
- 125 grams / 4.4 ounces butter softened
- 61 grams / ¼ cup whole milk
- 80 grams / ⅓ cup buttermilk
- 3 teaspoons almond extract
- 110 grams / 2 large eggs room temperature
Topping
- 35 grams / ⅓ cup sliced almonds
Instructions
Almond frangipane
- Place the butter and sugar into a bowl and beat until pale and fluffy, approximately 2 minutes.
- Add the egg and extract and beat until smooth.
- Toss in the ground almonds and flour and beat on low until smooth. Set aside.
Almond cake
- Preheat your oven to 180C/350F and line a cake tin with greaseproof paper.
- Place the sugar, flour, ground almonds, baking powder and salt into a bowl.
- Add the butter and beat on low until the mixture has a wet sand appearance and no butter portions remain that are larger than a pea (the smaller the better), approximately 2 minutes.
- Pour the milk, buttermilk and almond extract into a small jug and stir together until smooth, pour into the dry ingredients and combine on low until no dry portions remain in the bowl.
- Scrape down the sides of the bowl and add in one egg and beat on low until it is fully combined, approximately 40 seconds.
- Repeat with the remaining egg and beat until combined.
- Pour half into the cake tin and spread out evenly.
- Spoon the almond frangipane mixture over the cake and spread out.
- Pour the remaining batter over the top of the frangipane and smooth out.
- Sprinkle over the sliced almonds and bake until golden, approximately 35 minutes or until a skewer comes out clean.
- Remove and allow to cool in the tin for 5 minutes before turning upside down onto a cooling rack.
- Set aside to cool completely.
- Sprinkle over a little powdered sugar.
- Slice up and serve!
Notes
- Frangipane: You can make the cake as presented here with it baked in the center of the cake, or you can choose to spread over the top of the cake batter and top with the sliced almonds. Whichever you prefer here.
- Best stored: Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for 4–5 days. Warm it slightly before serving for the best texture.
- Best served: As is or with fresh berries, vanilla ice cream, or a cup of strong espresso for the perfect experience.
- Cake tin: A 20 cm / 8 inches cake tin was used, however, a standard cake tin of similar size would also work well.
- You can freeze this: Once cooled, wrap the cake well and freeze for up to 3 months. Defrost at room temperature before serving.
Nutrition
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