Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Strawberry and almond croissant cake recipe

1 star
2 star
3 star
4 star
5 star

18 ratings

This fruity almond cake is a real crowd-pleaser, ideal for summer parties, BBQs and picnics. No need to make croissants either – just grab a couple from the freezer! Finish with a scattering of flaked almonds and a dusting of icing sugar for a really impressive yet easy dessert. See method

Serves 12
Takes 1 hr 20 mins
285 calories / serving
Vegetarian

Ingredients

150g baking spread, plus extra for greasing
150g caster sugar
1 tsp vanilla or almond extract
2 large eggs
125g plain flour
60g ground almonds
1½ tsp baking powder
2 tbsp milk
2 frozen almond croissants, defrosted
227g punnet strawberries, hulled
15g flaked almonds
icing sugar, for dusting (optional)

Each serving contains

Energy
1190kj
285kcal 14%
Fat
17g 24%
Saturates
4g 20%
Sugars
16g 17%
Salt
0.5g 8%

of the reference intake
Carbohydrate 27.1g Protein 5.4g Fibre 2.2g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Grease a deep 20cm round baking tin and line the base with baking paper. Beat together the spread and sugar until pale and fluffy. Stir in the vanilla or almond extract, then beat in the eggs, one at a time, adding 1 tbsp flour with each one.
Gently fold in the remaining flour, the ground almonds, baking powder and a pinch of salt until no white streaks remain. Stir in the milk, then scrape the batter into the prepared tin, levelling the top.
Slice the defrosted croissants into 3cm pieces. Roughly chop any very large strawberries, halve any large ones and leave the rest whole. Arrange the croissant pieces and strawberries in the tin, very lightly pressing into the batter, then scatter over the flaked almonds.
Bake for 25 mins, then cover with foil and bake for another 40-45 mins until a skewer inserted into the centre comes out clean (don’t poke it through the frangipane from the croissants or it will come out gooey). Leave the cake to cool completely in the tin on a wire rack.
Remove the cooled cake from the tin and dust with icing sugar, if you like. The cake will keep for up to 3 days in an airtight container.

See more Summer cake recipes