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.


  • 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.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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