Almond Swedish Cake (Print View)
A light Swedish cake topped with almonds, combining nutty and sweet notes in a simple, elegant dessert anyone can whip up.
# What You'll Need:
→ Topping
01 -
1 1/2 cups sliced almonds
02 -
1/4 teaspoon almond extract
03 -
3 large egg whites
04 -
1 cup powdered sugar
→ Cake Base
05 -
1/2 teaspoon salt
06 -
3/4 cup white sugar
07 -
1 cup all-purpose flour
08 -
2 large eggs
09 -
1 teaspoon vanilla extract
10 -
1 teaspoon almond extract
11 -
1/2 cup melted butter, cooled down
→ Garnish
12 -
Powdered sugar for sprinkling
# Directions:
01 -
Turn the oven to 180°C (350°F) and let it preheat. Grease a 23x23 cm (9x9 inch) pan with butter, then line it with parchment to make it easier to lift out later.
02 -
Grab a medium bowl and whisk the egg whites with a fork until slightly frothy. Stir in the powdered sugar and almond extract but don't overmix—some lumps are fine. Fold in the sliced almonds as gently as possible, taking care not to crush them.
03 -
In a big bowl, blend the white sugar, eggs, salt, almond extract, and vanilla extract. Whisk briskly for around 2 minutes until the mixture lightens up and feels a bit thicker.
04 -
Using a silicone spatula, gently work the flour into your egg mixture. Once combined, add the cooled melted butter and mix until it's all smooth and even.
05 -
Spread the batter into your pan in an even layer. Drop the almond mixture over the top in small amounts, then use your fingers or an offset spatula to press and spread it to the edges.
06 -
Pop the pan in the oven and bake for 28-32 minutes in the middle rack. When the top turns golden and a skewer or toothpick comes out clean (but not dry), it's done. A slightly gooey center is fine—just don't let it get overcooked.
07 -
Let the cake rest in the pan for 15-20 minutes. To cool fully, lift it out using the parchment paper and place it on a rack.
08 -
Right before eating, sprinkle powdered sugar generously over the top. You can also pair it with whipped cream or fresh fruit if you want!
# Notes:
01 -
Save the leftover yolks from the topping. You can use them in other dishes.
02 -
Parchment paper isn't mandatory but makes cutting and cleanup much easier.