Decadent Eggless Almond Croissant Tea Cake: A Perfect Fusion of Flavours

By Apurvi Bansal

When you think of a classic almond croissant, you imagine flaky layers of pastry, buttery richness, and the comforting taste of almond cream. Now, imagine capturing all these delightful elements in a single, moist, and soft tea cake—without the need for eggs. Introducing the Eggless Almond Croissant Tea Cake, a dessert that brings together the best of both worlds: the wholesomeness of whole wheat and almonds, and the luxurious texture of a perfectly baked cake.

The Texture

The texture of this tea cake is what makes it truly special. By combining almond and whole wheat flours, you get a cake that is not only moist and tender but also has a delightful nuttiness. The cake's crumb is soft yet sturdy enough to hold its shape, thanks to the right balance of ingredients. The inclusion of an eggless almond cream (frangipane) layer adds an extra level of moisture and richness, creating a harmonious blend with each bite.

Key Points for a Perfectly Soft and Moist Tea Cake

1. Use Fresh Ingredients:

   - Fresh flour and high-quality almond flour are crucial. Stale or old flours can result in a dry and dense cake.

2. Proper Mixing Technique:

   - Avoid over mixing the batter. Over mixing can lead to the development of gluten in the whole wheat flour, making the cake tough. Mix just until the ingredients are combined to keep the texture light and tender.

3. Balanced Moisture Content:

   - The ratio of dry to wet ingredients must be precise. Whole wheat flour can absorb more moisture than all-purpose flour, so ensuring the correct amount of liquid is vital. This helps achieve a cake that is moist without being soggy.

4. Leavening Agents:

   - Accurate measurements of baking powder and baking soda are essential for proper rise and fluffiness. These agents help the cake to rise well and maintain a light texture.

5. Almond Cream Layer:

   - Spreading the eggless almond cream (frangipane) in between the cake batter layers adds moisture and a rich almond flavour. This layer not only enhances the taste but also keeps the cake moist as it bakes.

6. Baking Time and Temperature:

   - Bake at the correct temperature, usually 170°C, and avoid opening the oven door frequently. Check for doneness with a toothpick—it should come out clean or with a few crumbs, but not wet batter. Over baking can dry out the cake, while underbaking can leave it too moist and dense.

7. Cooling Process:

   - Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This initial cooling period lets the cake set properly, preventing it from breaking apart. Cooling it completely on the wire rack ensures it retains its moisture.

Eggless Almond Cream

   

Wheat Almond Cake Batter

The Flavour Profile

1. Nutty and Toasted Almonds:

   - The most prominent flavour in this tea cake is the rich, nutty essence of almonds. The use of almond flour and the eggless almond cream (frangipane) brings a deep, toasted almond flavor that is both warm and comforting. This almond taste is robust without being overwhelming, creating a perfect harmony with the other ingredients.

2. Wholesome Earthiness:

  - Whole wheat flour adds a subtle, earthy undertone to the cake. This whole grain component complements the almonds beautifully, adding depth to the flavor and a slight nuttiness of its own. It grounds the cake’s flavour profile, making it feel wholesome and satisfying.

3. Delicate Sweetness:

   - The sweetness in this tea cake is well-balanced. It is not overly sweet, allowing the natural flavors of the almonds and whole wheat to shine through. This delicate sweetness is perfect for those who prefer their desserts to be flavourful without being cloyingly sweet.

4. Buttery Richness:

   - Despite being eggless, this tea cake does not lack richness. The eggless almond cream (frangipane) contributes a buttery, creamy texture and flavor, making each bite indulgent. This rich, buttery note is reminiscent of a traditional almond croissant, providing that luxurious mouthfeel.

Savouring the Experience

Every slice of this Eggless Almond Croissant Tea Cake offers a moist, tender crumb infused with the delicate sweetness of almonds. The nutty undertones from the whole wheat flour complement the almond cream perfectly, making it a delightful treat for any occasion. Whether you're enjoying a slice with a cup of tea in the afternoon or serving it as a dessert at a gathering, this cake is sure to impress with its unique flavour and texture.

Creating this tea cake is not just about following a recipe; it's about understanding the nuances that make each ingredient and step important. By paying attention to these details, you'll achieve a cake that is soft, moist, and bursting with the rich, nutty flavours of an almond croissant—eggless and absolutely delicious. Enjoy baking and savouring this wonderful creation!

Bringing It All Together

The Eggless Almond Croissant Tea Cake is a delightful amalgamation of flavors that work in perfect harmony. The nutty almonds, earthy whole wheat, delicate sweetness, aromatic vanilla, buttery richness, and slight tanginess all come together to create a cake that is both comforting and sophisticated. Each bite offers a new discovery, making it a perfect treat for any time of the day.

This tea cake is not just a dessert; it's an experience. Whether you’re enjoying it with a cup of tea in the afternoon or serving it as a centrepiece at a brunch gathering, its nuanced flavour profile is sure to impress and delight. The care and attention to detail in combining these flavours result in a cake that is as delicious as it is memorable. Enjoy every slice, savouring the complex yet perfectly balanced flavours of this Eggless Almond Croissant Tea Cake.

Ingredients:

Almond Cream (Frangipane)

25gm of softened butter

25gm Yogurt

25gm Caster Sugar

25gm Almond Flour

10gm All purpose Flour

Almond wheat cake 

72ml Milk

4ml Vinegar

115gm Whole wheat flour (you can use All purpose flour but decrease the milk quantity)

38gm Almond Flour

3/4tsp Baking Powder

1/4tsp Baking Soda

60gm yogurt

75gm Caster Sugar

66gm Oil

Almond Flakes- Optional

Icing Sugar- Garnish

Method:

Eggless Almond Cream (Frangipane)

• In a bowl take softened butter, Add Caster Sugar and using a hand whisk mix it till the sugar gets dissolved, then add Yogurt and whisk it in.
• Add Almond flour, All purpose flour and fold them in only until no flour is visible. Keep it aside.

Eggless Almond Cake

• Now for another batter first add Vinegar or lemon Juice in a glass of Milk and keep it aside for 10 minutes this is our Home made Buttermilk.
• In a bowl add all the dry ingredients. Keep it aside.
• In another bowl take Yogurt add Caster Sugar and mix until sugar gets dissolved completely, Add Oil and continue to whisk until every thing is well combined.
• Add the dry Ingredients, add it in 2-3 parts to avoid forming lumps alternating with our homemade butter milk,
• Do not over mix the batter it will lead to a dense cake, mix until no flour is visible.
• Here, I am using a six inch tin, grease well with Oil, pour half of the batter in the tin.
• Now pipe almond cream, pipe it randomly,
• Pour rest of the batter followed by rest of the Eggless Almond Cream (frangipane).
• Now using a tooth pick swirl both the batter to combine, you can also use a spoon and gently mix it.
• Sprinkle Almond slices on top, it is optional.
• Bake it in a pre heated Oven at 170C for 24-28 minutes or until a skewer inserted in the centre comes out clean.
• Let it cool in the pan then de mould it and let cool completely.
• When the cake has cooled completely dust it with Icing sugar and it is ready to serve.

**To prevent over browning of the top layer, you can reduce the baking temperature to 160C but this will also increase the baking time by few minutes so keep checking and bake the Croissant cake until the skewer inserted in the centre come out clean.