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This buttery Scandinavian almond cake offers just the right mix of rich flavor and soft almond notes with each mouthful. Following age-old methods, you'll create a cake that's firm yet soft, making it perfect with your afternoon cup or as a fancy sweet treat for guests.
I came across this treat during a cold-weather trip to my friend's place in Sweden. Just one taste of this straightforward yet classy dessert had me asking how to make it, and now it's my go-to for both special moments and everyday snacks.
Ingredients
- All purpose flour: Builds just the right foundation without feeling too heavy
- Baking powder: Adds a bit of rise while keeping the traditional dense feel
- Salt: Cuts through sweetness and boosts the almond taste
- Sugar: Makes a slightly crunchy outside and soft inside
- Egg: Holds everything together and makes it richer
- Almond extract: Gives you that classic Nordic taste experience
- Half and half cream: Brings richness but won't make your cake heavy
- Butter: Creates that can't-miss moist texture and full flavor
- Sliced almonds: Look pretty and give a nice crunch
Simple Preparation Steps
- Get Your Pan Ready:
- Fully melt the butter and let it cool a bit. Spray your Rehrucken pan thoroughly with flour-based baking spray. Scatter sliced almonds across the bottom, which will show on top after you flip the cake.
- Blend Dry Stuff:
- Mix flour, baking powder, and salt in a small bowl until they're fully combined. This makes sure the cake rises evenly and you won't bite into salty spots.
- Mix Wet Stuff:
- In a bigger bowl, stir sugar, egg, almond extract, and half and half until smooth. Don't beat it too much - this cake should be a bit dense.
- Put Everything Together:
- Add your dry mix to your wet mix and stir gently until you can't see any flour. Don't mix too hard or you'll end up with a tough cake.
- Add Your Butter:
- Pour in the cooled melted butter and stir until your batter looks smooth. It'll be pretty runny now, which is what you want for a moist cake.
- Bake It Right:
- Pour the mixture into your ready pan and bake at 350°F for about 40-50 minutes. You'll know it's done when the edges turn golden and the middle feels firm when you touch it lightly.
- Let It Rest:
- Let the cake sit in the pan for 10-15 minutes after baking. This wait is important - it helps the cake set but keeps it warm enough to come out easily. Then flip it onto a wire rack to finish cooling.
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My grandma would add a tiny bit of cardamom to her almond cake, bringing a gentle warmth that works so well with the almond flavor. Whenever I bake it now, the smell reminds me of family gatherings and her kitchen filled with sweet almond and butter scents.
Keeping Your Almond Cake Fresh
This cake stays tasty and moist for many days. To keep it nice, let it cool all the way after baking, then wrap it tight in plastic or put it in an airtight box at room temp. The almond taste actually gets a bit stronger after a day, so it's great to make ahead when you're having friends over.
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Fun Twists To Try
While the basic recipe works great on its own, you can easily change it up to match what you like. Try adding some lemon zest for a fresh twist, or mix in cardamom or cinnamon for extra warmth. You can also swap out the sliced almonds for hazelnuts or walnuts if you want a different flavor.
Ways To Serve It
In Nordic countries, folks usually just dust this cake with powdered sugar, but it's also amazing with fresh berries and a bit of whipped cream. For something more fancy, try it with vanilla ice cream and warm raspberry sauce drizzled on top. A slice also goes perfectly with your morning coffee or afternoon break.
What It Means In Nordic Culture
In Nordic countries, especially Sweden, this type of almond cake often shows up during fika, their everyday coffee break that means a lot in daily life. Unlike grabbing coffee on the go here, fika is about slowing down and connecting with people over coffee and something sweet. This cake, made with simple stuff and familiar tastes, shows the welcoming spirit that Nordic culture is known for.
Frequently Asked Questions
- → Can I use a loaf pan instead?
Definitely! Try a 9-inch loaf pan and bake for around 10 extra minutes.
- → What makes the cake so fluffy?
The softness comes from mixing melted butter, half & half, and almond extract together.
- → How should I store the cake?
Put it in an airtight container and leave it at room temperature for up to 3 days. Refrigerating it helps it last longer.
- → Is there an alternative to Baker's Joy spray?
Sure! Just grease the pan with butter or oil and dust lightly with flour.
- → Can I add extra toppings?
Absolutely, sprinkle on powdered sugar, drizzle glaze, or add extra sliced almonds for crunch.