The Perfect Lychee Almond Cake Recipe
This Lychee Almond Cake recipe adds a little Asian Flavor to a traditional Norwegian Cake called a Toscakake. The texture is soft and light. With slice almonds baked on the top to add a little texture and a silky Almond Glaze on top. This cake will become your newest dessert obsession.
This Will Be Your Next Dessert Obsession!
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This Lychee Almond Cake recipe adds a little Asian Flavor to a traditional Norwegian Cake called a Toscakake. The texture is soft and light. With slice almonds baked on the top to add a little texture and a silky Almond Glaze on top. This cake will become your newest dessert obsession.
About the Cake
OK, So I’m not Norwegian, and quite frankly, I’ve seen this cake also called a Swedish Almond cake, and a Scandinavian Almond Cake (which then just encompasses everything, in that region). I do, however, live in La Crosse Wisconsin, I’m not only surrounded by Germans (my husband included), I’m surrounded by Scandinavians (Norwegians mainly). Westby is known for its Norwegian Heritage and I have seen this cake recipe a million times, done a million different ways. The soft silkiness of this Lychee Almond Cake is perfection and knew it would play well with the delicate taste of Lychee. I changed things up a little bit from the traditional cake, but I do that to my family’s own recipes all the time as well… so yeah, nothing is off the table in my house. Don’t worry, I’ll share the traditional version on here soon as well.
To bake the Lychee Almond Cake, I use a specialty pan. Quite frankly, I have no idea what it is called. I’ve seen it actually called an almond cake pan (note: if you Google Scandinavian Almond cake, I find most people plop it in a regular cake pan, but I know that traditionally, it is cooked in this pan).
I honestly bought the pan because of another classic cake that is Austrian by history called a Rehrücken Cake. It is an almond chocolate cake (and although there is some confusion on the whole German/Austrian Heritage of my husband’s family), I try to find authentic recipes to share with the kids. Everything from their Chinese to their German/Austrian ancestry is important. I want my kids to know all of their history, not just parts. I’m still working on figuring this recipe out. But once I do… You bet your bottom dollar it’s going on here!
About Some of the Ingredients
I love the simplicity of this recipe. It’s 10 ingredients and they make this Lychee Almond Cake, nutty, citrusy and a little hint of floral that comes together in this fantastic symphony of flavor.
To get the lychee flavor, I used a new product to me, but I fell in love with it immediately! This Lychee flavoring is by Halo Pantry and it is amazing. Not only is the flavoring strong (which means you don’t have to use as much of it), but the flavor is amazing! They offer recipes on their site as well, so if you weren’t sure what else to use Lychee for, there is an amazing Lemonade on their Instagram you need to try!
Almond flour adds that almond flavor to it. The original recipe just uses almond extract, but I wanted this to be a bit more delicate and the use of almond flour helps take out some of the gluten created with All-Purpose flour, creating a more soft and moist cake.
Butter instead of margarine or oil gives it a richer flavor and creates the perfect texture for this Lychee Almond Cake. You know, that springy, softer texture comes from butter and its high-fat content. I always use Westby Creamery Butter in my baked goods. They do offer to ship for those that can’t make it out here, but if you have a local butter you prefer, by all means, use that one.
ENJOY and Share!
Let me know what you thought of my lychee almond cake recipe! Your star ratings with your comments are tremendously helpful! I love seeing friends and family come together over food. If you take a picture, tag me on Instagram or Facebook! Use @alwaysjennsmith & #alwaysjennsmith. Or share it on this post’s Pinterest Pin!
And for other dessert ideas, check out:
Lychee Almond Cake
This cake recipe adds a little Asian Flavor to a traditional Norwegian Cake called a Toscakake. The texture is soft and light. With slice almonds baked on the top to add a little texture and a silky Almond Glaze on top. This cake will become your newest dessert obsession.
- Total Time: 1 hour 10 minutes
- Yield: 1 cake 1x
Ingredients
- 1 1/4 cup Sugar
- 2 Large Eggs
- 1 cup All Purpose Flour
- 1/4 cup Almond Flour
- 1 stick melted Salted Butter
- 1/2 tsp Lychee Extract
- 1/2 tsp Almond extract
- 2/3 cup 2% Milk
- 1/2 tsp Baking Powder
- Sliced Almonds
- 1/4 cup Fresh Raspberries (optional topping)
Almond glaze
- 1 1/2 cups powdered sugar
- 2 to 3 tablespoons heavy cream
- 1 tsp Almond extract
Instructions
- Preheat the oven to 350F. Spray a Scandinavian almond cake pan generously with non-stick cooking spray (or butter with room temp butter), and flour the pan. This is an important part of the process because you don’t want the cake to stick. There is a lot of sugar on this cake. Sprinkle sliced almonds on the bottom of the pan and set aside.
- In a large mixing bowl, beat sugar, egg, lychee & almond extract, and milk until smooth. Add in the flour (both AP and Almond) and baking powder. Mix until just combined. Stream in melted butter and continue to mix until all the butter is incorporated (You can use a hand mixer or a whisk for this).
- Carefully pour the cake batter over the sliced almonds in your baking pan. Bake for 30 to 40 minutes, until the edges turn golden brown, and a toothpick inserted into the middle of the cake comes out clean. Allow the cake to cool completely.
- Once cooled turn over onto a serving tray that will fit the cake.
- Make icing: In a large mixing bowl, combine powdered sugar, cream, and almond extract. Mix until smooth.
- To serve, drizzle icing over cooled cake and sprinkle with almonds. Cut cake along ridges
Notes
Some recipes for this cake say to bake the cake for 40 to 50 minutes. Obviously, everyone’s oven is different, so I highly recommend you check the cake starting at 25-30 minutes to avoid over-baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: Asian, Norwegian
Nutrition
- Calories: 3476.11
- Sugar: 440.18
- Sodium: 1189.23
- Fat: 133.46
- Saturated Fat: 72.66
- Carbohydrates: 548.5
- Fiber: 10.41
- Protein: 38.11
- Cholesterol: 625.28
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