Best 5 Scandinavian Almond Cake Recipes
**Scandinavian Almond Cake: A Delightful Treat for Any Occasion**
Indulge in the exquisite flavors of the Scandinavian Almond Cake, a culinary masterpiece that blends the richness of almond and the warmth of cardamom. This delectable treat is a staple in Nordic cuisine, often enjoyed during festive gatherings, afternoon tea parties, and as a sweet ending to a satisfying meal. The cake's moist and tender crumb, complemented by the nutty aroma of almonds and a hint of cardamom, creates an unforgettable symphony of flavors that will tantalize your taste buds. Discover the secrets behind this Nordic treasure and embark on a delightful baking journey with our curated collection of Scandinavian Almond Cake recipes. From classic to modern interpretations, each recipe offers a unique twist on this beloved dessert. Let your senses be captivated by the delightful harmony of flavors and textures that define the Scandinavian Almond Cake.
SWEDISH ALMOND CAKE
Fika is the Swedish custom of stopping twice daily for coffee, conversation and a little something sweet; the word was created by flipping the two syllables in kaffe. Minutes after I had a fika in the Stockholm studio of the pastry chef Mia Ohrn, I started thinking about what I'd serve at my own first fika. This cake, so much easier to make than you'd guess by looking at it, has become my favorite. The recipe turns out a moist, buttery, tender cake, which would be lovely as is. But when the cake is half-baked, I cook a mixture of butter, sugar, flour and sliced almonds, spread it over the top (a homage to Sweden's famous tosca cake), put the pan back in the oven and wait for the mixture to bubble, caramelize and create a shell that is a little chewy, a little crackly and very beautiful. It's a perfect cake for fika, and great for brunch.
Provided by Dorie Greenspan
Categories breakfast, brunch, snack, cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder and salt.
- Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes. Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen. Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula. Scrape the batter into the prepared pan.
- Slide the cake into the oven, and set your timer for 30 minutes.
- As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.
- Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.
- Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean. Transfer the baking sheet to a rack, and cool for 5 minutes. Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it's a delicate job because the sticky topping isn't yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you're ready to serve, lift the cake off the springform base and onto a platter.
SCANDINAVIAN ALMOND CAKE
Make and share this Scandinavian Almond Cake recipe from Food.com.
Provided by Alayane
Categories Breads
Time 1h15m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Spray a loaf pan with Pam and line the long side of the pan with parchment paper and spray with Pam.
- Mix the sugar with the egg in a bowl. Beat them together together until fluffy.
- Add the baking powder and almond extract. Mix well.
- Add the cooled clarified butter to the the sugar mix. Add half of the cream and mix and mix it inches Add half of the flour and mix it in . Now add the rest of the cream and mix and then add the rest of the flour and mix thoroughly.
- Put the almonds in the bottom of the loaf pan and then pour the batter over it.
- Bake the cake for 50-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf pan sit on a wire rack or a cold burner for 15 minutes. Then loosen the cake from the short sides of the pan with a metal spatula or knife. Tip the cake out on a pretty platter, and remove the parchment paper. Let it cool and then dust the top with powdered sugar if you wish.
Nutrition Facts : Calories 442.1, Fat 19.5, SaturatedFat 11.9, Cholesterol 85.9, Sodium 162.5, Carbohydrate 63, Fiber 0.7, Sugar 42, Protein 4.7
SCANDINAVIAN ALMOND CAKE
I got this recipe when I bought a cool looking pan. It's meant to go in there, but would work just as well in a loaf pan. This cake is very almondy and moist!
Provided by haloifgas
Categories Dessert
Time 1h
Yield 18 pieces
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Spray pan with cooking spray/Pam and flour.
- Beat sugar, egg, extract, and milk well. Add flour and baking powder. Add butter.
- Bake for 40-50 minutes. Edges must be golden brown.
- Cool in pan overnight before removing. Cake will break if removed too soon.
- Sprinkle with icing sugar.
Nutrition Facts : Calories 141.4, Fat 5.8, SaturatedFat 3.5, Cholesterol 25.2, Sodium 63.8, Carbohydrate 21, Fiber 0.2, Sugar 13.9, Protein 1.6
SCANDINAVIAN ALMOND CAKE
Light, but rich too! Bake in a loaf pan--this cake is an easy one for a tea or shower, but also so good for your own coffee break!
Provided by AlaskaStephanie
Categories Breads
Time 55m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Beat sugar, egg, extract, and milk together.
- In a separate bowl, combine the flour and baking powder.
- Combine the two mixtures and add melted butter.
- Mix well.
- Grease loaf pan and sprinkle with sliced almonds. Pour in batter.
- Bake at 350 degrees for 40 to 50 minutes. Edges must be golden brown. Cool in pan before removing. Cake will break if removed too soon!
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 446.7, Fat 19.4, SaturatedFat 10.8, Cholesterol 79.7, Sodium 164.8, Carbohydrate 63.9, Fiber 1.2, Sugar 42.1, Protein 5.6
TRADITIONAL SWEDISH ALMOND CAKE SLICES
Published for ZWT III. Recipe from cooks.com. Very simple to make, can be doubled and baked in a 'Bundt' pan or as in recipe states to create almond slices
Provided by Um Safia
Categories Dessert
Time 1h10m
Yield 20 slices, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Beat sugar, egg, almond extract and milk together. Add flour and baking powder, then cinnamon, finally adding the butter.
- Spray baking dish (approx. 10" by 7") with spray oil or any non-stick coating. Bake at 350 degrees for 50 minutes or until skewer or toothpick comes out clean when inserted into the middle.
- Cool for 20 minutes, then remove from pan.
- When ready to serve dust with icing sugar and cut cake into slices approximately 1" by 3.5".
Tips:
- Use room temperature ingredients. This will help the cake batter come together more easily and result in a more tender cake.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter cake.
- Gradually add the eggs, one at a time. This will help to prevent the batter from curdling.
- Be careful not to overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake at the correct temperature and for the correct amount of time. Underbaking can result in a gooey cake, while overbaking can result in a dry, crumbly cake.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
Scandinavian almond cake is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its moist and flavorful crumb, delicate almond flavor, and creamy frosting, this cake is sure to be a hit. So next time you are looking for a special dessert to make, give Scandinavian almond cake a try. You won't be disappointed!
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