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Recipe Type Food Recipe Name Almond Croissant Cake Recipe Summary This Almond Croissant Cake Recipe brings the rich, buttery flavor of croissants together with sweet almond filling in a simple, easy-to-make cake. Perfect for brunch, special occasions, or just because you deserve a treat! Servings 4 people Estimated Cost $5 Times Prep Time: 0 days 0 hours 15 minutes Cook Time: 0 days 0 hours 30 minutes Resting Time: 0 days 0 hours 10 minutes Total Time: 0 days 0 hours 55 minutes Categories Breakfast, Dessert, Brunch Courses Breakfast, Dessert Cuisines French, American Keywords Almond Croissant Cake Recipe, almond dessert, brunch cake, easy almond cake Equipment Mixing bowls Hand whisk or electric mixer 8-inch round cake pan Parchment paper Cooling rack Ingredients 4 croissants (preferably a day old) 1/2 cup almond flour 1/2 cup granulated sugar 2 large eggs 1/2 cup unsalted butter (softened) 1/4 teaspoon salt 1 teaspoon almond extract 1/2 teaspoon vanilla extract 1/4 cup sliced almonds (for topping) Powdered sugar (for dusting) Instructions Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper. Tear the croissants into bite-sized pieces and spread them evenly into the prepared cake pan. In a mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the almond and vanilla extracts. Stir in the almond flour and salt until the batter is smooth. Pour the almond mixture over the croissants, making sure they are all well coated. Sprinkle the sliced almonds over the top. Bake for 30 minutes or until the top is golden brown and a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack. Dust with powdered sugar before serving. Nutrition (per serving - approximate) Calories: 370 kcal Fat: 24g Carbohydrates: 30g Protein: 8g Sugar: 17g Notes For extra flavor, you can add a tablespoon of orange zest to the batter. Best served slightly warm with a cup of coffee or tea. Leftovers can be stored in an airtight container for up to 2 days.

Almond Croissant Cake Recipe

This Almond Croissant Cake Recipe brings the rich, buttery flavor of croissants together with sweet almond filling in a simple, easy-to-make cake. Perfect for brunch, special occasions, or just because you deserve a treat!
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Prep Time 15 minutes
Cook Time 30 minutes
10 minutes
Total Time 55 minutes
Servings: 4
Course: Breakfast, Dessert
Cuisine: American, French
Ingredients Equipment Method Notes

Ingredients
  

  • 4 croissants preferably a day old
  • 1/2 cup almond flour
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup unsalted butter softened
  • 1/4 teaspoon salt
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sliced almonds for topping
  • Powdered sugar for dusting

Equipment

  • Mixing bowls
  • Hand whisk or electric mixer
  • 8-inch round cake pan
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. Tear the croissants into bite-sized pieces and spread them evenly into the prepared cake pan.
  3. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time, followed by the almond and vanilla extracts.
  5. Stir in the almond flour and salt until the batter is smooth.
  6. Pour the almond mixture over the croissants, making sure they are all well coated.
  7. Sprinkle the sliced almonds over the top.
  8. Bake for 30 minutes or until the top is golden brown and a toothpick inserted comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack.
  10. Dust with powdered sugar before serving.
  11. Nutrition (per serving - approximate)
  12. Calories: 370 kcal
  13. Fat: 24g
  14. Carbohydrates: 30g
  15. Protein: 8g
  16. Sugar: 17g

Notes

For extra flavor, you can add a tablespoon of orange zest to the batter.
Best served slightly warm with a cup of coffee or tea.
Leftovers can be stored in an airtight container for up to 2 days.