Almond Cake Scandinavian (Print View)
Soft and buttery almond-flavored cake made in a special pan, finished with lightly toasted almond slices on top.
# What You'll Need:
→ Base Layer
01 -
1 1/4 cups plain flour (170g)
02 -
1/4 teaspoon of salt
03 -
1/2 teaspoon of baking powder
04 -
1 large egg, room temperature
05 -
1 1/4 cups fine sugar
06 -
1 1/2 teaspoons almond flavoring
07 -
2/3 cup of cream (half & half)
08 -
1/2 cup melted salted butter
→ Topper
09 -
Powdered sugar to sprinkle on top (optional)
10 -
1/4 cup almond slices
# Directions:
01 -
Set the melted butter aside to cool. Coat a 4.75 x 12.25 inch Rehrucken pan generously with baking spray. Then evenly spread the almond slices across the bottom.
02 -
Turn your oven on to 350°F (175°C) and let it preheat.
03 -
Use a small bowl to combine the baking powder, flour, and salt. Give them a quick whisk and leave aside.
04 -
In a big bowl, mix the egg, sugar, cream, and almond extract until everything looks smooth. Add the dry mix and stir until there are no lumps or dry spots.
05 -
Pour the cooled, melted butter into the batter and stir well until it’s velvety and all mixed together.
06 -
Pour the batter into your prepared pan. Bake at 350°F (175°C) for about 40-50 minutes. The edges should be golden, and the middle should look set.
07 -
Let the cake cool in the pan for about 10-15 minutes. Afterward, carefully turn it out onto a cooling rack.
08 -
Serve while it’s still warm or after it’s cooled. Feel free to dust some powdered sugar on top before eating if you like.
# Notes:
01 -
This classic almond dessert from Scandinavia is moist and dense, with a gentle almond flavor. The special Rehrucken pan gives it its unique ridged look.
02 -
Make sure your ingredients are at room temperature for better results.