Traditional Scandinavian almond cake is light and spongy and is delicious with silt lingon (lingonberry preserves) or lingonberry jam.
This Swedish almond cake recipe makes delicious almond flavored cake with a crisp, toasty golden brown outside and a moist and yellow inside.
Silt lingon or lingonberry jam is a great tart offset to the cake’s sweetness.
EQUIPMENT: bowl, whisk, cake pan, wire rack
Swedish Almond Cake
Cuisine: SwedishDifficulty: AverageServings
12
servingsPrep time
30
minutesCooking time
1
hourIngredients
1 1/4 cups sugar
1 egg, beaten
1 1/2 teaspoons pure almond extract
2/3 cup whole milk
2 1/4 cups all purpose flour, divided
1/2 teaspoon baking powder
2 sticks unsalted butter, melted; divided
powdered sugar
sliced almonds
silt lingon (lingonberry preserves) or lingonberry jam
Directions
- In a medium bowl, whisk together sugar, egg, almond extract, and milk.
- Preheat oven to 350°F.
- Whisk in flour and baking powder.
- Add melted butter and whisk until smooth. Batter may set up a little as the butter cools.
- Grease and flour a cake pan. Rub a stick of room temperature butter all over the inside of the pan. Add about a cup of all-purpose flour and shake until well coated.
- Sprinkle sliced almonds on bottom center, end to end. Spoon batter over, filling the cake pan 2/3 full.
- Bake for 45-60 minutes, depending on type of pan. If using a coated pan, it will be closer to 45 minutes. Use finger-spring back on top of cake and inserting a toothpick tests for doneness. Edges should be golden brown and center slightly golden brown.
- Place on a wire rack and let cool in pan for 15 minutes.
- Carefully turn upside down on rack to release.
- When cooled sprinkle with sugar.
- Serve with silt lingon, lingonberry preserves, or lingonberry preserves or jam.
