Swedish Almond Cake

Name: Swedish Almond Cake
Total time: 3000 s
Yield: 6 servings
Cuisine: British
Ingredients: 50 g butter; 2 tbsp dry white breadcrumbs; 2 eggs; 100 g caster sugar; 1 tsp vanilla extract; 2 tbsp double cream; 100 g plain flour; 3/4 tsp baking powder; For the topping:; 25 g butter; 50 g flaked almonds; 25 g caster sugar; 1 tsp plain flour; 1 tbsp double cream

Joanne @JoanneinBath

Bath, UK

This is a traditional Swedish recipe, a lovely, buttery, vanilla-flavoured cake, with a crispy caramelized almond topping. I got this version from Dan Lepard, and he suggests serving it slightly warm with a dollop of cream. It's very simple to make and perfect with a cup of tea on a chilly January afternoon.

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Ingredients

50 mins

6 servings

50 gbutter
2 tbspdry white breadcrumbs
2eggs
100 gcaster sugar
1 tspvanilla extract
2 tbspdouble cream
100 gplain flour
3/4 tspbaking powder
For the topping:
25 gbutter
50 gflaked almonds
25 gcaster sugar
1 tspplain flour
1 tbspdouble cream

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Steps

50 mins

1

Melt the butter for the cake in a small pan. Use some to brush the insides of a 18cm cake tin (I used 20cm tin) then dust with the breadcrumbs. I think you could probably miss out the breadcrumbs and just butter the tin.
2

Preheat the oven to 180°C/Gas 4. Break the eggs into a bowl and whisk until frothy. Add the sugar, slowly, while whisking. Beat until thick.
3

Beat in the vanilla extract and the cream, sift in the flour and baking powder and fold through with a metal spoon.
4

Pour in the rest of the melted butter and mix. Pour the batter into the prepared tin, shake and tap to distribute evenly. Bake for 25 minutes until just firm in the middle.
5

Half way through the cooking time, prepare the topping. Melt the butter in a pan then add the almonds, sugar, flour and cream and stir over a low heat until just bubbling.
6

When the cake is cooked remove from the oven and turn the heat up to 200°C/Gas 6. Spoon the almond mixture on to the top and gently spread it evenly all over. Return to the oven and bake for another 5 minutes until golden.
7

Remove from the tin and cool on a wire rack. Serve with cream.

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Joanne @JoanneinBath

on January 15, 2016 18:24

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.