So we’ve neglected our blogging duties for a bit (a rather long bit) but we’re back now. Baking loud and baking proud. And to start off the new years baking proceedings I present to you the Swedish Almond cake. Now essentially this is a vanilla sponge with sugary sweet almonds on top. But its not a sponge like we know it. This version is rather eggy and low on butter. It doesn’t taste much different to the normal sponge, maybe slightly heavier? I think its just as good though. But it’s the topping that really makes it. Sweet, crunchy, delicious almonds. I’m a sucker for almonds in a cake.
I got this recipe from my ‘Rachel Allen’s Cake Diaries’ and followed the recipe exactly. See below:
- 3 eggs
- 150 g caster sugar
- 150 g plain flour
- 1 1/2 tsp baking powder
- 2 tsp vanilla extract
- 3 tbsp milk
- 75 g butter, melted, plus extra for greasing
For the topping
- 50g butter
- 100g flaked almonds
- 50g caster sugar
- 2 tsp plain flour
- 3 tbsp double or regular cream
- 1 tsp vanilla extract
- Preheat the oven to 180C/160C fan/gas 4. Grease the base and sides of a 23 x 6cm springform or loose-bottomed cake tin with butter and dust with flour – if you’re using a spring-form tin, make sure the base is upside down, so there’s no lip and the cake can slide off easily when cooked.
- Using a handheld electric beater or an electric food mixer, whisk together the eggs and the sugar for 5-7 minutes, or until thick and mousse-like.
- Sift in the flour and baking powder and pour in the vanilla extract, milk and melted butter, then fold everything in until combined. Tip the mixture into the prepared tin and bake for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out moist but not totally clean, as the mixture will still need another 10 minutes of cooking. Increase the heat to 200C/180C fan/gas 6.
- For the topping: Just before the 30-35 minutes are up, make the topping. Place the butter in a saucepan over a medium heat. When it has melted, add the remaining ingredients and bring to the boil, allowing the mixture to bubble away for 1 minute.
- After the cake has been cooking for the first 30-35 minutes, remove it from the oven and spoon the almond mixture evenly over the top. Place it back in the oven and bake for about 10-15 minutes or until the topping is golden.
- Leave to cool in the tin for 10 minutes. Using a small, sharp knife, loosen around the edges and carefully remove the sides of the tin before placing the cake (still on the base of the tin) on a wire rack to cool down fully.
This cake is seriously tasty. Even my brother loved it and he’s no cake fan. If you like almonds and love cake, this is the one for you.