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Strawberry and almond croissant cake recipe

Strawberry and almond croissant cake recipe

18 ratings

Created by The Tesco Real Food team

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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