JojoM

A soft almond-studded hedgehog cake filled with rich almond praline and topped with crunchy halved almonds—an easy, charming dessert baked in one pan.
If you love nutty, buttery cakes with a touch of whimsy, this almond hedgehog cake is the perfect bake. It’s simple, rustic, and packed with rich almond flavour—from the soft pound-cake base to the velvety praline tucked inside. Finished with crunchy almond “spikes,” it brings a playful look while staying completely sophisticated in taste.
Using everyday ingredients and a straightforward mixing method, this cake is ideal for casual gatherings, weekend baking, or even gifting. The contrast between the soft crumb and the nutty praline makes every slice feel indulgent without being overly sweet.
This recipe leans into classic pound-cake richness with its buttery, tender crumb. The twist comes from the homemade praline—a blend of roasted almonds, piloncillo, and sugar processed into a fragrant, slightly caramelised paste. When piped into the warm cake, it melts into the centre, creating a luscious surprise.
Topping the cake with halved almonds adds both crunch and visual charm. No fancy molds, no complicated shaping—just one small sponge pan and a handful of almonds to bring the hedgehog silhouette to life.
Though playful, the profile is decidedly French: toasted nuts, praline, buttery batter. It carries the same spirit as traditional almond pound cakes and praline-based pâtisserie fillings, but in a casual, home-baker-friendly presentation.
The combination of raw sugar, semi-salted butter, and almond praline brings warmth and depth, giving the cake a bakery-quality aroma.
Serve it with tea, bring it to a potluck, or enjoy it as a simple afternoon treat. This almond hedgehog cake is comforting, cute, and delicious—everything a good homemade dessert should be.
It’s the kind of bake that makes people smile before they even take a bite.
A soft almond-studded hedgehog cake filled with rich almond praline and topped with crunchy halved almonds—an easy, charming dessert baked in one pan.

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Prepare the pound cake batter following your standard method or base recipe.
Preheat oven to 165°C (330°F). Spread almonds on a baking sheet and toast for 15 minutes.
Transfer warm almonds to a food processor with piloncillo and confectioners’ sugar. Blend until finely ground and paste-like.
Spoon the praline into a pastry bag.
Preheat oven to 180°C (360°F). Grease a small sponge cake pan.
Pour the pound cake batter into the pan and bake for 35 minutes, or until set.
Remove from the oven and, while the cake is still hot, pipe almond praline into the centre.
Press halved almonds on top to resemble a hedgehog.
6/18/2025
So cute! I added a bit of vanilla to the batter and it turned out great.
5/2/2025
Made this for a family lunch—everyone loved the crunchy almonds on top.
4/10/2025
This was adorable and surprisingly easy. The praline filling is incredible!
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Serving Size: 1 slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Inspired by Delicate Kitchen