Scandinavian Almond Cake - Recipe

LTH,

Holiday gifts, harrumph!

Thin odd shaped metal pan with included recipe. Scandinavian Almond Cake, never heard of it, right to the ReGift pile.



Jump to Christmas day, sister in-law breaks out a freshly made Scandinavian Almond Cake, looks delicious, toasty almond aroma fills the room. Halfway through the fist bite I'm making a mental note to move the Almond Cake pan from regift to keep/use.

Ten degree Sunday seemed the perfect time to give Scandinavian Almond Cake a whirl. Recipe is dead-easy, a simple quick cake batter poured into a lightly greased ridged pan.



I made one change, used salted butter instead of margarine and went with the sliced almond variation.

As per instructions I let the cake cool in the pan before removing.



Dust with powdered sugar



Slice, serve


Moist, with significant almond flavor, when still warm an almost marzipan quality, a bit overpowering. Subtle flavor at room temperature.

Notes for next time:
- Toast almonds before layering on bottom of pan
- Let cool to room temp before removing from pan
- Make lemon curd or whipping cream with citrus as accompaniment.

Our Scandinavian Almond Cake pan w/recipe was purchased at the Swedish Shop on Foster, the Internet sells them as well.

Enjoy,
Gary

Sweden Shop
3304 W Foster Ave
Chicago, IL 60625
773-478-0327
http://www.theswedenshop.com

Hi,

I have a similar pan, which I bought long ago. It may be it was intended for Swedish Almond Cake or something else. If there was a recipe with it, who knows where it may be.

I know this will sound techno-weenie, but could you provide measures of your pan: length x width x height. It will help me adjust the recipe to fit my pan.

Thanks!

Regards,

Cathy2 wrote:I know this will sound techno-weenie

A little, but what the hey........

Long: 12 inches
Wide: 4-3/4 inches
Deep: 1-3/4 inches

I can vouch for the authenticity of that pan's shape, at least. It's perfect.

I'm a sucker for almond cake. I've posted a recipe here which is similar although it calls for ground almonds instead of (that heafty amount of) almond extract. Perhaps the ground almonds (plus a drop or two extract to add that bitter almond tang) would tame that almond uppercut you experienced, Gary?

One way or another, it looks great! It's always a pleasure seeing a Scandinavian gift rescued from the ReGift pile, too...

That pan is also the traditional shape for an Austrian or maybe Swiss cake called rehrucken, or "saddle of venison", which is a chocolate/almond cake, sometimes made with hazelnuts. Nick Malgieri has a recipe in one of his books.

Bridgestone wrote:I'm a sucker for almond cake. I've posted a recipe here which is similar although it calls for ground almonds instead of (that heafty amount of) almond extract. Perhaps the ground almonds (plus a drop or two extract to add that bitter almond tang) would tame that almond uppercut you experienced, Gary?

Bridgestone,

Thanks for the recommendation I've made almond cake a few times since my original post, once substituting 1/2-cup finely ground almonds for 1/2-cup of the flour. I did not note any real difference in flavor, though the cake was a wee bit moister. I did not have bitter almonds, which I'm sure would be delicious.

My last venture, made to accompany smoked brisket is my favorite variation to date. I backed off on the almond extract, used 1/4-cup less sugar and added 1/4-cup fresh squeezed orange juice and grated orange rind. I also added an eighth of a teaspoon of baking soda to the baking powder as when using something acidic, such as buttermilk, with pancakes or biscuits the recipe always calls for baking soda. There is a Harold McGee type explanation, but it escapes me at the moment.





Enjoy,
Gary