Scandinavian almond cake

Perfect with coffee or tea, or as a dessert!

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.

Ingredients

• 1/4 cup (60 mL) sliced almonds
• 1 1/4 cups (310 mL) white sugar
• 1 egg
• 1 1/2 tsp (7.5mL) almond extract
• 1/2 tsp (2.5 mL) baking powder
• 1/2 cup (125 mL) unsalted butter, softened
• 2/3 cup (160 mL) light cream or milk
• 1 1/4 cups (310 mL) 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 and sprinkle almonds in bottom.
• 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.

Makes 1 loaf.