Sunday, December 5, 2010

Scandinavian Almond Cake

Have you ever had the pleasure of indulging in a slice of Scandinavian Almond Cake? No? So sad. So unfortunate. You've really got to try it. It's light, it's subtle, it's perfection.

The recipe is beyond simple and all you need is this handy-dandy pan that you can find in any Scandinavian boutique. You can also get it here if you're prone to online shopping. I'd send you to this link first - the BEST Swedish store ever - but their online store is under construction. If you live in Chicago, you need to find some time to get yourself to The Sweden Shop in Albany Park. It's a dream-world full of tomtes, clogs, dala horses, and Marimekko.

In addition to the almond cake pan (and some Andy Williams Christmas music playing in the background), you'll need some basics: flour, baking powder, sugar, an egg, milk, almond extract, and butter.

Two things you don't want to go through the holiday season without are almond extract and butter. Let's be honest: almond extract is like liquid gold. Every drop is a blessing from above. Extracts were buy one get one free the other night at Jewel-Osco, so I jumped on it. If you're saying to yourself, "Duh...why would I buy almond extract for just this one recipe?," I'll say in response to you that you'll most likely want to make this cake again, and I'll also ask if you remember the recipe I posted for Almond Chex Mix last year.

The recipe is below and all you really need to remember is to be sure that you let the cake cool completely before you try and release it from the pan. Don't get any bright ideas here...you can't rush perfection. Enjoy!

Scandinavian Almond Cake
1. Spray pan with Pam or cooking spray.
2. Beat well 1 1/4 cup sugar, 1 egg, 1 1/2 teaspoons almond extract and 2/3 cup milk.
3. Add 1 1/4 cup flour and 1/2 teaspoon baking powder.
4. Add 1 stick melted butter.
5. Mix well.
6. Bake at 350 degrees for 40-50 minutes. Edges must be golden brown. Cool in pan 10-15 minutes before removing. Cake will break if removed too soon or too late. Sprinkle with confectionery sugar.

11 comments:

Amy and Andrew said...

Always a hit! I'd say the hardest thing about the almond cake is finding a dish long enough to serve it in, but it looks like you've found the perfect one!

Kirsten said...

I got the almond cake pan (complete with recipe and serving platter - is that how yours came?) as a wedding present. I love it!! It's so traditional and so pretty.

Jessica said...

looks delish!! and I seriously cannot wait for your almond chex mix!!

Ann-Marie said...

These cakes really are the best combination of ease and perfection ever created. Even my husband, a self-declared cake disliker, LOVES this cake. Our church cake ladies got a special request from a North Park student's parents to make one for their daughter's birthday this year -- guess who got that job? :)

Ann-Marie said...

Amy and Andrew - IKEA sometimes sells plates or woven platters that are perfect for these almond cakes. And if you want to go super-Swedish, you could always get one of these: http://www.hemslojd.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=5714&Category_Code=carl_larsson&Store_Code=HEM

affectioknit said...

That looks wonderful - I'll have to veganize it...lots of Scandinavians up here...

Sali said...

I see you are becoming increasingly a Swede, in thought word and deed!(Just a little poem I made up on the spot!)

Barbara said...

Throwing it in the oven now :) Great one to make with little ones, Sanne loved it!

Merry Christmas, Sarah!

Anonymous said...

Looks wonderful. I will have to try it this season. Might even test it out on my husbands side of the family, as they are Swedish! Thanks.

amylouwho said...

YUM. Those Europeans know how to use their almond extract! I fell in love with frangipane (Almond Cream) filled croissants in France. mmmmm.

Anonymous said...

Try the Dollar Tree store. I have had great luck and the dish does not have to be returned. Alli's Gram