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.
¼ cup sliced almonds
1¼ cups white sugar
1½ tsp almond extract
½ tsp baking powder
½ c unsalted butter, softened
2/3 c light cream or milk
1¼ cups 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 (see tip below) 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.