Swedish Almond Cake

Swedish Almond Cake

Celebrate summer this year with this wonderfully and light sponge cake - topped with sweetened buttery almonds. Perfekt for a fika in the sun with your friends and family! This almond cake is delicious on it's own, or serve it with some sweet ripe strawberries for an extra kick of summer. 

Prep time: 15 minutes

Baking time: 45–50 minutes

Ready in: 1 hour 20 minutes

Serves: 8–10

 

INGREDIENTS

  • 3 eggs
  • 150 g caster sugar
  • 150 g plain flour
  • 1 1/2 tsp baking powder
  • 2 tsp vanilla extract
  • 3 tbsp milk
  • 75 g butter, melted, plus extra for greasing
  • For the topping
  • 50 g butter
  • 100 g flaked almonds
  • 50 g caster sugar
  • 2 tsp plain flour
  • 3 tbsp double or regular cream
  • 1 tsp vanilla extract

 

METHOD

1. Preheat the oven to 180C/160C fan/gas 4. Grease the base and sides of a 23 x 6cm springform or loose-bottomed cake tin with butter and dust with flour - if you're using a spring-form tin, make sure the base is upside down, so theres no lip and the cake can slide off easily when cooked. 

2. Using a handheld electric beater or an electric food mixer, whisk together the eggs and the sugar for 5-7 minutes, or until thick and mousse-like. 

3. Sift in the flour and baking powder and pour in the vanilla extract, milk and melted butter, then fold everything in until combined. Tip the mixture into the prepared tin and bake for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out moist but not totally clean, as the mixture will still need another 10 minutes of cooking. Increase the heat to 200C/180C fan/gas 6. 

4. For the topping: Just before the 30-35 minutes are up, make the topping. Place the butter in a saucepan over a medium heat. When it has melted, add the remaining ingredients and bring to the boil, allowing the mixture to bubble away for 1 minute. 

5. After the cake has been cooking for the first 30-35 minutes, remove it from the oven and spoon the almond mixture evenly over the top. Place it back in the oven and bake for about 10-15 minutes or until the topping is golden. 

6. Leave to cool in the tin for 10 minutes. Using a small, sharp knife, loosen around the edges and carefully remove the sides of the tin before placing the cake (still on the base of the tin) on a wire rack to cool down fully. 

 

Recipe by Rachel Allen. 
Photo courtesy by: Bayaderka (thumbnail) and Phillip Webb
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