Almond Croissant Made with Fresh Milled Flour

You know that moment when you walk past a bakery and the smell of butter and almonds physically stops you in your tracks? This almond cake is that moment, baked into layers you can slice. It borrows every good thing about an almond croissant — the buttery shatter, the sugared top that crackles under your fork — and rebuilds it as something you can make on a random Tuesday without a laminating marathon. Fresh milled flour changes everything here. You get deeper, almost nutty undertones that play off the almond extract in a way that all-purpose just cannot touch. This is the cake you make for a special occasion when you want to show off your grain mill without lecturing anyone about whole grains. It tastes indulgent, looks impressive, and happens to be made with flour you milled yourself. That is the best kind of recipe — the one that sneaks nutrition into pleasure without compromise.

Course Dessert

Cuisine American

Keyword almond croissant cake

Prep Time 20

Cook Time 45

Total Time 1 5

Servings slices

Calories 329kcal

Ingredients

Cake Batter:

⅓ cups whole raw almonds (52 grams)
1 ¾ cups heavy cream 414 grams
1 ¾ cups freshly milled soft white wheat flour finely milled (201 grams)
2 teaspoons baking powder
½ teaspoon salt
3 eggs
¾ cup sugar 150 grams
2 teaspoons almond extract

Topping:

⅓ cup slivered almonds 35 grams
1 tablespoon sugar
Powdered sugar optional

Instructions

Preheat the oven to 350 degrees F. and butter and flour a 9 inch springform pan.
In a food processor or blender, chop the whole almonds until mostly ground. You want them ground pretty well, but not as fine as flour.
In a mixing bowl, beat the heavy cream until stiff peaks form to make whipped cream. Place in the fridge.
In a separate bowl, beat the eggs, sugar, and almond extract for 5-10 minutes, until fluffy and lighter in color.
Fold in the ground almonds, flour, baking powder, and salt until smooth.
Gently fold in the chilled whipped cream using a spatula until smooth. Be careful not to deflate the batter.
Pour the batter into the prepared pan.
Top with slivered almonds and sprinkle with sugar.
Bake for 38-45 minutes, until the edges brown and a toothpick inserted in the middle comes out clean.
Allow the cake to cool for 10 minutes, then release it from the pan.
Top with powdered sugar if desired.

Nutrition