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.
- 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
- 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.