This Swedish almond cake is essentially a buttery soft vanilla cake with a sticky and crunchy almond topping. It’s a lovely little treat to have with a coffee and although it looks very impressive, it really doesn’t take too much time to come together.
Once cut into, it’s best to eat this cake within a day, as otherwise the cake layer will lose its softness.
Swedish Almond Cake
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
- For the cake
50g (1/4 cup) unsalted butter
2 tbsp plain flour
2 eggs
100g (1/2 cup) caster sugar
1 tsp vanilla extract
2 tbsp double cream
100g (3/4 cup) plain flour
¾ tsp baking powder
- For the topping
25g (1 3/4 tbsp) unsalted butter
50g (1.8oz) flaked almonds
25g (2 tbsp) caster sugar
1 tsp plain flour
1 tbsp double cream
Directions
- Melt the butter and use a pastry brush to brush a small amount on the bottom and sides of a 20cm cake tin. Dust the inside of the cake tin with the flour, making sure it is completely covered in a thin layer, and then tap out any excess.
- Heat the oven to 180°C/350°F. Break the eggs into a large bowl and hand whisk until frothy. Slowly add the sugar and beat until thick. Stir in the vanilla and cream, then sift in the flour and baking powder and fold through, followed by the remaining melted butter. Spoon into the tin and bake for 20 minutes, until the middle has only just firmed up.
- While the cake is baking, melt the butter in a small saucepan, then add the almonds, sugar, flour and cream and stir over medium heat until just starting to bubble.
- When the cake is cooked, remove it from the oven and turn the heat up to 210°C/410°F. Spread the almond mix evenly over the cake, and put it back in the oven for another 5 minutes.
- Remove the cake from the oven, allow it to cool for 5 minutes and then remove it from the tin and leave it to cool completely on a wire rack.
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