Scandinavian Almond Cake

Some claim this moist, delicious cake comes from Sweden but in fact traditional variations are found in every Scandinavian culture. There’s even a special pan available for almond cake, though a regular parchment-lined loaf pan works just as well. You could also double the recipe and bake in a bundt pan.

This tasty treat has a crisp, nutty exterior that yields a rich, moist cake inside.

This tasty treat has a crisp, nutty exterior that yields a rich, moist cake inside.

Ingredients

¼ cup sliced almonds
1¼ cups white sugar
1 egg
1½ tsp almond extract
½ tsp baking powder
½ c unsalted butter, softened
2/3 c light cream or milk
1¼ cups unbleached flour

Method

  • Preheat oven to 350 F.
  • Toast almonds lightly in a frying pan over medium-low heat, stirring occasionally, until just beginning to turn golden and fragrant, about 5 minutes.
  • Line loaf pan with parchment paper (see tip below) and sprinkle almonds in bottom.

    The first step to lining any square or rectangular pan with parchment is to flip the pan over, lay the parchment on top, score the edges with your fingertips and make the folds. Once you've scored the edges and pre-folded the corners, flip the pan over and neatly tuck the parchment inside.

    The first step to lining any square or rectangular pan with parchment is to flip the pan over, lay the parchment on top, score the edges with your fingertips and make the folds. Once you’ve scored the edges and pre-folded the corners, flip the pan over and neatly tuck the parchment inside.

  • Beat sugar and egg together till light and fluffy.
  • Add almond extract and baking powder; stir to combine.
  • Add butter and beat again till smooth.
  • Add cream and flour in two parts each, starting with cream, mixing well between each addition until well blended.
  • Pour batter into prepared pan and bake in centre of oven for 45-55 minutes. Edges must be golden brown and a toothpick inserted into the centre of the cake should come out clean.
  • Cool in pan for 10 minutes then lift parchment to remove cake from pan.
  • Invert to almond side up and cool on a wire rack.
  • Dust with icing sugar then slice to serve.
  • Freezes beautifully and is also delicious the next day, lightly toasted.
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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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3 Responses to Scandinavian Almond Cake

  1. Food Stories says:

    These looks gorgeous – Can’t wait to give it a try 🙂

  2. Beverley says:

    I made this cake for Christmas Day Brunch. A perfect compliment to my husband’s ‘signature’ fruit salad! Thanks for posting the recipe.

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