Ingredients
Units
Scale
- 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