Scandinavian Almond Cake Recipes

SCANDINAVIAN ALMOND CAKE

Steps:

• Preheat oven to 350.
• Spray pan with cooking spray/Pam and flour.
• Beat sugar, egg, extract, and milk well. Add flour and baking powder. Add butter.
• Bake for 40-50 minutes. Edges must be golden brown.
• Cool in pan overnight before removing. Cake will break if removed too soon.
• Sprinkle with icing sugar.

SCANDINAVIAN ALMOND CAKE

Steps:

• Beat sugar, egg, extract, and milk together.
• In a separate bowl, combine the flour and baking powder.
• Combine the two mixtures and add melted butter.
• Mix well.
• Grease loaf pan and sprinkle with sliced almonds. Pour in batter.
• Bake at 350 degrees for 40 to 50 minutes. Edges must be golden brown. Cool in pan before removing. Cake will break if removed too soon!
• Sprinkle with powdered sugar.

SWEDISH ALMOND CAKE

Steps:

• Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.
• In a medium bowl, whisk together the flour, baking powder and salt.
• Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes. Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen. Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula. Scrape the batter into the prepared pan.
• Slide the cake into the oven, and set your timer for 30 minutes.
• As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.
• Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.
• Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean. Transfer the baking sheet to a rack, and cool for 5 minutes. Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it's a delicate job because the sticky topping isn't yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you're ready to serve, lift the cake off the springform base and onto a platter.