Mondlukaka Icelandic Almond Cake Dessert Recipes

MONDLUKAKA - ICELANDIC ALMOND CAKE DESSERT

Mondlukaka - Icelandic Almond Cake Dessert image

Most Icelanders have an enormous "sweet tooth" and an Icelandic afternoon tradition called "Kaffi og Kaka" (coffee and cake) is 1 way they indulge their craving. At first I expected something simple, but I quickly realized K&K is the Icelandic version of an American tradition ... "pig out till you seriously hurt yourself!" For some, it's daily and casual. For others, it's less frequent ... but a very formal, put out your best china, fill a table w/all manner of taste sensations and eat for 2 hrs while pouring coffee so strong it would make you gasp w/terror. A favorite treat for such occasions is Iceland Almond Cake. Again my source is my "Classic Scandanavian Cooking" cookbook by Nika Hazelton. Part of the intro says "This cake is good & easy, & it will keep well if wrapped in aluminum foil - without the filling & topping, of course."

Provided by twissis

Categories Dessert

Time 1h

Yield 8 Cake Wedges, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup butter
1 cup sugar
4 eggs (separated)
1 teaspoon vanilla
1 cup almonds (blanched and finely ground)
1 cup flour (sifted)
1/2 teaspoon baking powder
1/2 cup strawberry jam
1 cup heavy cream (whipped and sweetened to taste)

Steps:

Set oven temp at 350°F.
Cream butter and gradually add sugar. Beat in egg yolks (1 at a time), beating well after ea addition. Stir in vanilla and almonds.
Sift together the flour & baking powder and gradually add to batter. Beat egg whites till stiff (but not dry); fold into batter.
Bake in three 8-inch buttered & floured layer pans for about 30 minutes or till golden brown. Cool at least 5 minutes before removing from pans.
Spread strawberry jam between cooled layers and cover top and sides with swirls of whipped cream. Serve immediately and watch as it disappears.

Nutrition Facts : Calories 677.5, Fat 45.8, SaturatedFat 22.9, Cholesterol 207.5, Sodium 300.1, Carbohydrate 60.4, Fiber 2.8, Sugar 39.5, Protein 9.5

SCANDINAVIAN ALMOND CAKE

Scandinavian Almond Cake image

I got this recipe when I bought a cool looking pan. It's meant to go in there, but would work just as well in a loaf pan. This cake is very almondy and moist!

Provided by haloifgas

Categories Dessert

Time 1h

Yield 18 pieces

Number Of Ingredients 7

Ingredients

1 1/4 cups sugar
1 egg
1 1/2 teaspoons almond extract
2/3 cup milk
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 cup butter, melted

Steps:

Preheat oven to 350.
Spray pan with cooking spray/Pam and flour.
Beat sugar, egg, extract, and milk well. Add flour and baking powder. Add butter.
Bake for 40-50 minutes. Edges must be golden brown.
Cool in pan overnight before removing. Cake will break if removed too soon.
Sprinkle with icing sugar.

Nutrition Facts : Calories 141.4, Fat 5.8, SaturatedFat 3.5, Cholesterol 25.2, Sodium 63.8, Carbohydrate 21, Fiber 0.2, Sugar 13.9, Protein 1.6

ALMOND CAKE

Almond Cake image

Provided by Claudia Roden

Categories Cake Dessert Bake Easter Mother's Day Almond Spring Summer Shower Engagement Party Party Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Serves 10

Number Of Ingredients 7

Ingredients

1/2 pound (1 3/4 cups) blanched whole almonds
6 large eggs, separated
1 1/4 cups superfine sugar
Grated zest of 1 orange
Grated zest of 1 lemon
4 drops almond extract
Confectioners' sugar for dusting

Steps:

Finely grind the almonds in a food processor.
With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.

MAJORCAN ALMOND CAKE

Majorcan Almond Cake image

This naturally gluten-free cake is made with ground almonds, which are found aplenty on the Spanish island of Majorca (Mallorca). The cake should be beautiful and moist.

Provided by Diana

Categories World Cuisine Recipes European Spanish

Time 1h5m

Yield 10

Number Of Ingredients 8

Ingredients

1 teaspoon butter
2 tablespoons gluten-free bread crumbs
6 eggs
1 ½ cups white sugar
2 ¾ cups finely ground almonds (with skins)
1 tablespoon lemon juice
1 teaspoon ground cinnamon
2 tablespoons rum

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan or wide casserole dish and sprinkle with breadcrumbs.
Beat eggs in a large bowl with an electric mixer until light and fluffy. Add sugar and beat in well. Stir in almonds and continue beating until batter is well combined. Add lemon juice, cinnamon, and rum, one after the other, beating until well combined. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts : Calories 400.9 calories, Carbohydrate 39.2 g, Cholesterol 112.7 mg, Fat 23.2 g, Fiber 4.8 g, Protein 12.3 g, SaturatedFat 2.7 g, Sodium 55.1 mg, Sugar 32.2 g

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