Wednesday, May 25, 2016

Swedish Almond Cake


This was my second attempt at a Swedish Almond cake.  I made it using a special pan that I purchased at the Swedish Institute in Minneapolis.  The cake was a hit at our holiday party -- so moist and fragrant!

We had a few Swedes at the party and they did not complain about it, which I took as a positive sign.  The only thing I would do differently next time is increase the baking time by a few minutes so the center is more done.

Swedish Almond Cake
Serves 12
Idiot's Kitchen Recipe

2 sticks butter, melted
1 ¼ cups granulated sugar
1 egg
½ tsp pure vanilla extract
1 ½ tsp pure almond extract
2/3 cup milk
½ cup almond meal
1 ¼ cups flour (use Cup4Cup for a gluten-free version)
½ teaspoon baking powder
2 Tblsp sliced almonds

Preheat the oven to 350 degrees.

Melt the butter and set aside to cool slightly.

In a large bowl, combine sugar, egg, vanilla, and almond extract. Add milk and whisk to combine.

In a separate bowl, combine the almond meal, flour and baking powder. Whisk to combine. Add the dry ingredients to the wet ingredients and stir to combine. Add the melted butter and stir
and/or whisk until almost smooth.

Spray a half round traditional Swedish pan or 9-inch cake pan with Pam or grease and flour thoroughly. Sprinkle the bottom of the pan with the sliced almonds and pour the batter on top.

Place the cake pan on a sheet pan and bake for 50-60 minutes or until golden brown and a skewer
inserted into the center comes out clean and dry. (The cake will likely crack on the top.) Do not underbake.

Cool  in the pan for 15-20 minutes then loosen the edges and invert it onto a rack or platter to serve.

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