Scandinavian Almond Cake

This Scandinavian almond cake brings a touch of Nordic elegance to your dessert table with its delicate almond flavor and beautiful golden crust. The recipe has been passed down through generations in Swedish households, cherished for its simplicity and versatility.

I first made this cake for a Scandinavian-themed holiday gathering several years ago, and it quickly became my signature dessert. Friends now expect me to bring this whenever we have potluck dinners, and the plate always returns empty.

Ingredients

• All purpose flour: Provides the perfect structure for this delicate cake without being too heavy
• Baking powder: Gives just enough lift while maintaining the traditional dense texture
• Salted butter: Adds richness and enhances the almond flavor beautifully
• Sugar: Balances the nutty flavor and creates that irresistible crisp edge
• Almond extract: The star ingredient that gives this cake its distinctive Nordic character
• Half and half: Creates a moist texture that stays tender for days
• Sliced almonds: Not just for decoration but adds wonderful texture contrast
• Large egg: Binds everything together while adding richness
• Salt: Enhances all the flavors especially the almonds

Step-by-Step Instructions

Prepare the pan:

Melt butter completely and set aside to cool slightly. Spray your Rehrucken pan generously with Baker's Joy or another flour-based spray. Sprinkle sliced almonds evenly across the bottom of the pan to create a beautiful topping when inverted.

Mix dry ingredients:

In a small bowl, whisk together flour, baking powder, and salt until evenly distributed. Taking time ensures your cake rises evenly.

Combine wet ingredients:

In a larger bowl, whisk sugar, egg, almond extract, and half and half until smooth and slightly thickened. The mixture should appear pale and uniform.

Incorporate dry into wet:

Add the flour mixture to the wet ingredients and whisk gently until just combined. Stop mixing as soon as the flour disappears to avoid developing gluten.

Add melted butter:

Pour in the cooled melted butter and whisk until the batter is smooth and silky. The batter will appear thin but will bake up perfectly.

Bake to perfection:

Pour the batter carefully into your prepared pan. Bake at 350°F for 40-50 minutes until golden brown edges appear and the center is set.

Cool and unmold:

Allow the cake to cool in the pan for exactly 10-15 minutes. Carefully invert onto a wire rack to complete cooling.

Finish and serve:

Once cooled, dust with powdered sugar if desired for a traditional finish. Slice into thin pieces to showcase the beautiful ridged pattern.

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The almond extract is the soul of this recipe. I once accidentally doubled the amount and discovered my family actually preferred the more pronounced almond flavor. Now I always use a generous pour of extract, letting the measuring spoon overflow slightly for that perfect Nordic taste.

The Traditional Pan

The distinctive ridged Rehrucken pan gives this cake its authentic Scandinavian appearance. If you cannot find one, a standard loaf pan works beautifully, though you will miss the decorative ridges. The traditional pan creates more surface area for that wonderful contrast between the tender interior and slightly crisp exterior that makes this cake so special.

Serving Suggestions

In Sweden, this cake is traditionally served as part of fika, their cherished coffee break ritual. Pair it with strong coffee or tea for an authentic experience. For a more elaborate dessert, serve warm with a scoop of vanilla ice cream and fresh berries. During the holidays, I add a splash of cardamom to the batter and serve it alongside glogg (Swedish mulled wine) for a truly festive treat.

Ingredient Substitutions

No half and half available? Use equal parts whole milk and heavy cream. For a dairy free version, substitute coconut milk for the half and half and use a plant based butter alternative. The almond extract is essential, but in a pinch, vanilla extract with a tablespoon of amaretto liqueur creates a similar flavor profile.

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Enjoy this timeless Scandinavian recipe and bring a touch of Nordic charm to your gatherings!

Frequently Asked Questions

→ What is a Rehrucken pan and can I substitute it?

A Rehrucken pan is a specialized Scandinavian baking pan with a ridged design that gives the cake its traditional shape. If you don't have one, you can use a standard loaf pan, though the distinctive ridged appearance will be missing. A 9-inch round cake pan will also work, but you'll need to adjust the baking time slightly.

→ Can I use almond flour instead of all-purpose flour?

While you can substitute some of the all-purpose flour with almond flour for extra flavor, replacing all of it would significantly change the texture. For best results, substitute no more than 1/4 cup of the all-purpose flour with almond flour to maintain the cake's structure while enhancing the almond flavor.

→ What is half & half cream and what can I substitute?

Half & half is a dairy product that's equal parts whole milk and light cream. If unavailable, you can substitute with equal amounts of whole milk mixed with heavy cream, or use light cream on its own. For a non-dairy option, full-fat coconut milk can work, though it will add a slight coconut flavor.

→ How do I know when the cake is properly done?

The cake is done when the edges are golden brown and the center is set. Insert a toothpick into the middle - it should come out clean or with a few moist crumbs. Avoid overbaking, as this cake is meant to have a moist texture. The top should spring back slightly when gently pressed.

→ How should I store leftover Scandinavian almond cake?

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw frozen slices at room temperature and warm slightly before serving for the best flavor and texture.

→ What are traditional accompaniments for this cake?

Traditionally, this cake is served with a light dusting of powdered sugar and fresh berries. A dollop of whipped cream or a scoop of vanilla ice cream makes a lovely addition. In Scandinavia, it's often enjoyed with coffee or tea during fika, their traditional coffee break.