Scandinavian Almond Cake
A delicate Scandinavian almond cake with a tender crumb and subtle almond flavor, perfect for coffee or dessert gatherings, especially suited for those who love nutty sweets.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Spray a grooved pan (about 4 inches across and 11 inches long) with cooking spray.
- Cream the egg and sugar well in a mixing bowl.
- Add the almond extract, milk, and beat well to combine.
- In a separate bowl, mix the flour and baking powder together.
- Gradually add the dry ingredients to the wet mixture, stirring until incorporated.
- Add the melted butter and mix all ingredients well until smooth.
- Pour the batter into the prepared grooved pan.
- Bake in the preheated oven for 40 to 50 minutes, or until the edges are golden brown.
- Allow the cake to cool in the pan before removing to prevent breaking.
- Once cooled, sprinkle with powdered sugar before serving.
Tips & Substitutions
For a richer flavor, consider toasting the almonds before adding them to the batter. If you don't have almond extract, vanilla extract can be a substitute, though it will alter the flavor slightly. Ensure to cream the egg and sugar well for a light and fluffy texture. You can also add a touch of lemon zest for a refreshing twist.
Serving Suggestions
Serve slices of Scandinavian Almond Cake with a dusting of powdered sugar on top for an elegant presentation. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful contrast, consider serving it alongside a cup of tea or coffee, enhancing the flavors of this sweet treat.
Storage & Reheating
Once completely cooled, store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To enjoy, let it thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Scandinavian Almond Cake contains roughly 710 calories, with 8g protein, 60g carbohydrates, and 50g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of iron and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cake. To lighten the texture, you can combine it with a bit of all-purpose flour or use a blend specifically designed for baking. Adjust the liquid slightly if needed.
What should I do if my cake sinks in the middle?
A cake sinking in the middle can be caused by underbaking or too much liquid in the batter. Ensure to measure your ingredients accurately and check for doneness by inserting a toothpick in the center; it should come out clean. If it still sinks, try reducing the oven temperature slightly next time.
Can I add fruits or nuts to the batter?
Absolutely! Adding chopped fruits like apples or berries can bring moisture and flavor to the cake. Similarly, incorporating chopped nuts, such as pecans, can enhance the texture. Just be cautious not to overload the batter to maintain the cake's structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).