Rhubarb Almond Croissant Cake
A moist almond-based cake is topped with chopped rhubarb, flaked almonds and chunks of frozen crosisant dough. It bakes up into a beautiful cake with all the flavour of an almond croissant (plus some jammy bites of rhubarb!).
Servings 8 people
Ingredients
- 100 g salted butter softened
- 100 g caster sugar plus a litte extra for sprinkling
- 2 medium eggs
- ¼ to ½ tsp almond extract
- 90 g plain white flour
- 45 g ground almonds
- 1 ¼ tsp baking powder
- 200 g rhubarb cut into 2 to 3 cm lengths
- 2 frozen, unbaked croissants defrosted for 5 minutes
- 20 g flaked almonds
Instructions
- Grease and flour an 8-inch round baking tin. Preheat the oven to 180°C convection (350°F).
- Cream the softened butter and caster sugar together in a large bowl until smooth. Beat in the eggs and almond extract.100 g salted butter, 100 g caster sugar, 2 medium eggs, ¼ to ½ tsp almond extract
- Mix together the flour, ground almonds and baking powder in a separate bowl. Add to the butter mixture and stir together just until no floury streaks remain.90 g plain white flour, 45 g ground almonds, 1 ¼ tsp baking powder
- Spread the cake batter into the prepared tin. Scatter over the rhubarb pieces and press them into the batter slightly. Sprinkle the top with a little extra caster sugar.200 g rhubarb
- Cut each slightly defrosted croissant into around 6 or 7 chunks (for a total of 12-14 chunks). Dot the chunks of dough over the rhubarb and then sprinkle with the flaked almonds.2 frozen, unbaked croissants, 20 g flaked almonds
- Bake for 25 minutes then loosely cover with a piece of foil and bake for a further 15-20 minutes, until a skewer inserted into the centre of the cake comes out clean.
- Allow to cool for at least 10 minutes before slicing and serving.
Notes
- You can buy unbaked, frozen croissants in most large UK supermarkets (try to get the all-butter ones if you can). They're usually in the desserts freezer section!
- You could swap out the rhubarb for an equal weight of frozen blueberries or peeled, diced apples
- I'm using salted butter here as it helps amplify that buttery croissant flavour. If you only have unsalted butter, add 1/4 tsp fine table salt to the dry ingredients.
- I know some people don't like almond flavouring/extract so feel free to leave it out if you're not keen! You can always finely grate the zest of a lemon or orange into the butter/sugar mixture whilst making the batter for a different flavour.
- I found I needed to cover the cake with foil around halfway through the bake time to prevent the croissants from getting too dark