Swedish Almond Loaf Cake Recipes

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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

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

SIMPLE SWEDISH ALMOND CAKE



Simple Swedish Almond Cake image

A simple recipe for a deliciously moist and tender almond-flavored cake.

Provided by Kristi

Categories     Cake     Fika

Time 50m

Number Of Ingredients 9

1 1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/4 cup sugar
1 egg
2 teaspoons pure almond extract
2/3 cup whole milk
1/2 cup unsalted butter (1 stick, melted and cooled)
powdered sugar (for serving, if desired)

Steps:

  • 1. Preheat oven to 350 degrees. Grease and flour the cake pan or spray with nonstick baking spray. Place prepared pan on a rimmed baking sheet.
  • 2. Whisk flour, baking powder and salt in a medium bowl. Set aside.
  • 3. In a large bowl, whisk together sugar, egg, almond extract and milk. Add flour mixture and whisk until mixed well. Add butter and mix until fully combined.
  • 4. Pour batter into prepared pan. Place cookie sheet with pan on top into the oven. Bake for 35-45 minutes or until edges are golden brown and toothpick inserted into center comes out clean.
  • 5. Let cake rest in the pan for 10 minutes before inverting onto a serving tray. Allow the cake to cool to room temperature. Sprinkle with powdered sugar if desired and serve.

Nutrition Facts : Calories 211 kcal, Sugar 22 g, Sodium 127 mg, Fat 9 g, SaturatedFat 5 g, Carbohydrate 32 g, Fiber 1 g, Protein 2 g, Cholesterol 35 mg, ServingSize 1 serving

TRADITIONAL SWEDISH ALMOND CAKE SLICES



Traditional Swedish Almond Cake Slices image

Published for ZWT III. Recipe from cooks.com. Very simple to make, can be doubled and baked in a 'Bundt' pan or as in recipe states to create almond slices

Provided by Um Safia

Categories     Dessert

Time 1h10m

Yield 20 slices, 10 serving(s)

Number Of Ingredients 8

1 1/4 cups sugar
1 free-range egg
1 1/2 teaspoons almond extract
2/3 cup milk
1 1/4 cups flour
1/2 teaspoon baking powder
1/8 teaspoon cinnamon
8 tablespoons butter, melted

Steps:

  • Preheat oven to 350°F Beat sugar, egg, almond extract and milk together. Add flour and baking powder, then cinnamon, finally adding the butter.
  • Spray baking dish (approx. 10" by 7") with spray oil or any non-stick coating. Bake at 350 degrees for 50 minutes or until skewer or toothpick comes out clean when inserted into the middle.
  • Cool for 20 minutes, then remove from pan.
  • When ready to serve dust with icing sugar and cut cake into slices approximately 1" by 3.5".

SCANDINAVIAN ALMOND BREAD



Scandinavian Almond Bread image

This is a really good, moist cake made in a loaf pan. You can put shredded almonds in the bottom of the pan before you pour the mixture into pan.

Provided by SS

Categories     World Cuisine Recipes     European     Scandinavian

Time 2h25m

Yield 12

Number Of Ingredients 7

½ cup butter
1 ¼ cups white sugar
1 egg
½ teaspoon baking powder
1 ½ teaspoons almond extract
⅔ cup heavy cream
1 ¼ cups all-purpose flour

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line a loaf pan with wax paper, then spray with cooking spray.
  • Place the butter into a heavy saucepan, and melt over medium heat. Allow the butter to simmer until foam rises to the top of the butter, 5 to 10 minutes. Gently skim away the foam and discard; pour the golden, clear layer of butter through a fine mesh strainer into a bowl to remove remaining milk solids, avoiding pouring any milk solids left in the bottom of the pan. Allow the clarified butter to cool.
  • Beat sugar and egg with an electric mixer in a large bowl until light and fluffy. Beat in the baking powder and almond extract. Stir in the clarified butter. Pour in the flour alternately with the cream in 2 or 3 installments, mixing until just incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 249.1 calories, Carbohydrate 31.2 g, Cholesterol 53.9 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 8.1 g, Sodium 85.9 mg, Sugar 20.9 g

SWEDISH ALMOND CAKE



Swedish Almond Cake image

Make this traditional Swedish Almond Cake for an easy and elegant dessert, perfect for the holidays or any time of year.

Provided by Annie

Categories     Dessert

Time 55m

Number Of Ingredients 11

1/2 cup butter (1 stick)
1 cup sugar
1 egg
2/3 cup milk
1 1/2 tsp almond extract
1/2 tsp baking powder
1 1/4 cup flour
powdered sugar
slivered almonds
fresh berries
sprinkles

Steps:

  • This cake is traditionally made in a Rehrucken/Almond Cake Loaf Pan. If you don't have one you can double the recipe and bake it in a bundt cake pan instead. Whichever pan you are using prepare it by coating the pan with cooking spray.
  • Preheat the oven to 350 F.
  • Melt butter in the microwave.
  • Beat together sugar, milk, egg, and almond extract,
  • Stir the baking powder and flour into the milk mixture.
  • Mix in melted butter until thoroughly combined.
  • Fill the prepared pan with cake batter.
  • Bake the cake at 350° for 40-50 minutes or until toothpick inserted comes out clean.
  • Set the cake pan on a rack to completely cool. Do not try to remove the cake while it is warm as it might crack. When cooled, place pan upside down and tap. Sides can be loosened with a silicone or wooden tool. Don't use metal since it can scratch the pan.
  • Decorate the cake by sprinkling powdered sugar on top along with slivered almonds. You could also top it with fresh berries, sprinkles, whipped cream or ice cream.

Nutrition Facts : Calories 252 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 114 grams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

CARAMEL ALMOND CAKE (TOSCATåRTA)



Caramel Almond Cake (Toscatårta) image

This traditional Swedish cake is moist, dense, and finished with a rich almond-caramel topping. Aquavit chef Emma Bengtsson draws from her Swedish childhood for this indulgent confection. (A dollop of whipped cream makes it even more decadent!)

Provided by Emma Bengtsson

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 9

2/3 pound almond paste, or marzipan
2/3 cup unsalted butter, room temperature
3 large eggs
4 tablespoons all-purpose flour
1 cup heavy cream, divided
1/3 cup glucose, or light corn syrup
1/2 cup sugar
1/2 cup unsalted butter
1 cup sliced almonds

Steps:

  • Cake: Preheat the oven to 325 F. In the bowl of a stand mixer fitted with a paddle attachment, mix almond paste and butter on low speed, 1 minute. Meanwhile, crack the eggs into a small bowl. Turn mixer up to medium and add the eggs one at a time to the almond paste mixture. Allow each egg to completely incorporate into the batter, about 30 seconds, before adding the next one; this will ensure a smooth batter. Slowly add flour and continue mixing just to incorporate, 10-15 seconds.
  • Prepare a springform pan with nonstick spray. Line the bottom with parchment paper and spray the parchment paper (this will prevent the cake from sticking). Pour batter into the pan, spreading it evenly across the bottom. Parbake until lightly golden, 10 minutes.
  • Caramel topping: While cake is in the oven, add ½ cup cream, sugar, glucose, and butter to a small saucepan. Bring to a boil over high heat and cook undisturbed until caramel is light brown and registers 244 F on a kitchen thermometer, 4-5 minutes. Remove from heat and stir in almonds to combine. As you stir, avoid scraping up any browned caramel that may be sticking to the bottom of the pan.
  • Remove cake from the oven; it will be gooey and not fully cooked. Carefully pour the warm caramel onto the cake; spread evenly. Return to the oven; bake until the caramel is golden brown and bubbly, 10 minutes.
  • Remove cake from oven and let cool, 10-15 minutes. The top will firm up as it cools. Remove cake from pan by running a knife around the edge, then remove the sides from the base. (Keep the cake on the base for serving.) While the cake is cooling, whip cream for serving: Place remaining 1 cup heavy cream in a bowl and whisk until soft peaks form, 30 seconds. Slice cooled cake into wedges and serve with whipped cream.

MAZARIN CAKE I



Mazarin Cake I image

A delicious Swedish cake. It's a tender short dough crust with an almond paste filling.

Provided by Kate

Categories     World Cuisine Recipes     European     Scandinavian

Time 1h30m

Yield 10

Number Of Ingredients 10

½ cup unsalted butter
1 ½ teaspoons white sugar
¼ teaspoon salt
2 egg yolks
1 ⅓ cups all-purpose flour
½ cup unsalted butter
1 cup almond paste
2 eggs, beaten
1 teaspoon lemon zest
2 teaspoons all-purpose flour

Steps:

  • Short dough: Cream butter and sugar, beat in salt then egg yolks, one at a time. Work flour in, wrap and chill 30 minutes.
  • To make filling: Cream butter and beat in almond paste gradually. Add eggs, then beat until very smooth. Stir in lemon zest and flour.
  • Preheat oven to 325 degrees F (165 degrees C). Butter the top and sides of an 8 inch springform pan.
  • Roll chilled dough into a circle 11 or 12 inches in diameter. Press the pastry into the bottom and up the sides of the pan without stretching the dough. Trim any excess extending above top of pan. Pour filling into dough and spread evenly.
  • Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes. Cool 15 minutes in pan then remove sides of pan. Cool to room temperature and sprinkle with confectioners sugar before serving.

Nutrition Facts : Calories 356.6 calories, Carbohydrate 24.8 g, Cholesterol 127 mg, Fat 26.8 g, Fiber 1.6 g, Protein 5.8 g, SaturatedFat 12.9 g, Sodium 78.6 mg, Sugar 0.8 g

SWEDISH ALMOND CAKE



Swedish Almond Cake image

Time 55m

Yield 17 - 17 Servings

Number Of Ingredients 12

1 1/4 cup sugar
1 egg
1 1/2 tsp almond extract
2/3 cup milk
1 1/4 cup flour
1/2 tsp baking powder
1/2 cup melted butter
Glaze:
3/4 cup powdered sugar, sifted
1 1/2 -2 Tbsp milk
1/2 tsp vanilla extract
1/4 cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F. Prepare pan with baking spray. In a small bowl, whisk together flour and baking powder. In another bowl, mix sugar, egg, almond extract and milk. Add flour mixture and blend thoroughly. Finally, add melted butter and stir until fully combined. Pour into prepared pan and bake for 40-50 minutes. Cool cake completely before turning out. In small bowl, blend powdered sugar, milk and vanilla to desired consistency. Pour on top of cooled cake and sprinkle with almonds.

ALMOND LINGONBERRY CAKE



Almond Lingonberry Cake image

A take on Sweden's princess cake, this simpler version is every almond lover's dream! This moist almond cake is coupled with a rich almond buttercream, creme frangipane (creamy almond paste), and tart lingonberry jam.

Provided by Food Network

Categories     dessert

Time 4h40m

Yield 10 to 12 servings

Number Of Ingredients 25

1 cup (2 sticks) salted butter, at room temperature, plus more for the pans
4 1/2 cups cake flour, plus more for the pans
2 tablespoons baking powder
1 teaspoon kosher salt
2 1/2 cups buttermilk
8 large egg whites
3 cups granulated sugar
3 teaspoons almond extract
1 teaspoon pure vanilla extract
Almond Buttercream, recipe follows
Creme Frangipane, recipe follows
1 cup lingonberry jam
2 teaspoons almond extract
1/2 teaspoon pure vanilla extract
8 large egg yolks
12 tablespoons granulated sugar
2 cups (4 sticks) salted butter, at room temperature and cut into 1/2-inch cubes
8 ounces almond paste
1/2 cup heavy whipping cream
1/4 cup granulated sugar
2 tablespoons salted butter, softened
2 tablespoons all-purpose flour
2 teaspoons almond extract
3/4 teaspoon vanilla extract
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F. Butter four 9-inch round cake pans, dusting them in flour to ensure the batter does not stick to the pan.
  • Sift together the flour, baking powder and salt into a medium bowl and set aside. In another medium bowl, whisk together the buttermilk and egg whites until incorporated. Set aside.
  • In a mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until very light, about 3 minutes. Beat in the almond and vanilla extracts. Continue to beat on medium speed and add 1/3 of the sifted flour mixture until incorporated. Add 1/2 of the buttermilk mixture, again beating until incorporated. Again, add 1/3 of the sifted flour and, once incorporated, add the rest of the buttermilk mixture until homogeneous. Finally, add in the remaining flour mixture and continue beating the batter on medium speed for 1 to 2 minutes to insure the ingredients are well mixed.
  • Divide the batter evenly among the four pans and smooth the tops with a spatula. Bake until a toothpick comes out clean and the cakes are springy to the touch, 25 to 30 minutes.
  • Place the cakes on a wire rack and let cool for 10 minutes. Run a knife between the rim of the pan and the cake to insure the cake will cleanly detach. Remove the cakes from the pans and invert on the rack until completely cool.
  • To assemble the cake:
  • Level each layer of almond cake with a cake leveler or serrated knife. Place a spoonful of buttercream on your serving plate, followed by your first layer of cake, cut-side up. Place the remaining buttercream in a pastry bag with a frosting tip.
  • Evenly cover your first layer with about 1/3 cup of creme frangipane. Next create a moat of buttercream around the layer of cake with the piping bag in preparation for the lingonberry jam. Evenly spread 1/3 cup lingonberry jam within the moat. Finish the layer by piping icing over the layer, about a 1/4 inch thick.
  • Add the next layer of cake and repeat the previous steps. Repeat with the third layer of cake. Complete the cake with the 4th layer of cake, cut-side down. Frost the cake with the remaining buttercream and top with a few lingonberries from the jam.
  • Be sure all tools are thoroughly degreased before beginning. (I usually use lemon juice or vinegar to remove all traces of grease.)
  • In a small bowl, combine 3 tablespoons of water with the almond and vanilla extracts and set aside. In a mixer fitted with a whisk attachment, whisk the egg yolks on medium speed for 1 minute. Set aside.
  • In a small saucepan, place 1/2 cup water and the sugar on the stove. Bring the sugar and water to a boil until it reaches 238 degrees F. DO NOT STIR. Stirring will cause the sugar crystals to adhere to the edge of the saucepan, causing the syrup to become grainy. Be sure not to overcook the sugar, as it will crystalize and form brittle chunks in your frosting. Once the syrup is heated to 238 degrees F, immediately remove from the heat. Slowly and steadily stream the syrup into the eggs while mixing on low, avoiding the edge of the bowl as well as the whisk. Once the eggs and syrup are incorporated, add in the extract mixture and beat on medium speed until completely cool, 3 to 5 minutes.
  • Beat in the butter, one piece at a time until silky smooth. (If your buttercream curdles, do not despair! Simply heat the bowl over the stove until slightly warmed, 10 to 20 seconds, until the buttercream becomes slightly melted near the edge of the bowl. Return the bowl to the mixer and beat on medium-high speed until smooth.)
  • In a food processor, pulse the almond paste until crumbly. Add the cream, sugar, butter, flour, almond extract, vanilla extract and salt and pulse until the mixture forms a smooth paste. Cover tightly and refrigerate until needed.

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