Scandinavian Almond Cake

I absolutely adore classic desserts, but when it comes to finding the ultimate treat, nothing beats a traditional recipe that’s simple to whip up—just one bowl and one pan, and you’re done! That’s why I’m head over heels for Scandinavian Almond Cake. It’s not only delicious; it’s a breeze to make!

While some sources trace the origins of this cake to Sweden, others suggest it may actually be Norwegian. Interestingly, there is a nearby town, Westby, known for its strong Norwegian heritage, that sells the cake pan used for this recipe (which includes a recipe for Scandinavian almond cake). Funny enough, I bought the pan for a German rehrücken cake (recipe coming soon). Therefore, I will clearly be referring to this dessert as Scandinavian almond cake.

What I love about this cake is its incredible lightness and flavor. Every version of almond cake I found is simply flavored with almond extract and is traditionally baked in a long cake pan with shallow ribs or a regular loaf pan, then served dusted with powdered sugar. I decided to change things up a bit and enhance the almond flavor by also using almond flour and almond milk.

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WHY THIS RECIPE WORKS

• The addition of almond flour creates a moist and tender crumb in the cake. 
• The almond topping adds a satisfying crunch, contrasting beautifully with the cake’s softness. 
• It comes together quickly and uses simple pantry ingredients that you likely already have on hand. 
• The cake is delightful on its own with just a dusting of powdered sugar, but it can also be elevated by serving it with fresh berries and whipped cream.

MAKING THE ALMOND CAKE

One thing I love about this Scandinavian Almond Cake is that it is incredibly simple and forgiving. It’s one of those one bowl mix, pour, bake and serve. Doesn’t get any better than that.

Continue to see details on the recipe. If you just want the recipe itself and missed the “jump to recipe” button at the top, keep scrolling to the end of the post.

PREPPING

To begin, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Then, prepare either a specialty almond cake pan or an 8-inch round cake pan with either cooking spray or, my personal preference is to butter well and coat with flour. Then, evenly distribute sliced almonds across the bottom of the prepared pan and set aside.

MAKING THE BATTER

Start by combining the melted butter, sugar, eggs, almond extract, almond flour, and almond milk in a mixing bowl with a whisk. It’s important to ensure all of these ingredients are thoroughly incorporated before you add the flour and baking powder. 

Next, sift together the all-purpose flour and baking powder using a fine-mesh strainer right over the “wet ingredients.” This sifting process aerates the dry ingredients, contributing to a lighter cake texture. Then, simply fold all the ingredients with a spatula until combined. Avoid overmixing, as this can lead to a tough cake. 

FINISHING THE CAKE

For this next step, carefully pour the prepared cake batter over the layer of sliced almonds in the prepared baking pan. 

JENN’S TIP

To ensure that none of the almonds end up in the middle of the cake, use a cookie scoop and plop the scoops over the almond slices.

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Transfer the pan onto a baking sheet for easy removal, then put into the preheated oven and bake for approximately 30-40 minutes (baking time may vary slightly depending on your oven and pan). 

The cake is done when the edges appear golden brown, and a toothpick or cake tester inserted into the center comes out clean. Allow the cake to cool completely in the pan before attempting to remove it. 

Once cooled, the cake can be inverted onto a serving plate/platter. *To prevent any cracking/breaking, you make want to cut the “hump” from the cake (see image below)

For an elegant presentation, dust the cake with powdered sugar and garnish with additional sliced almonds (serve slices with berries and whipped cream).

STORAGE DETAILS

The cake is best the day it is baked, but you can store any leftovers at room temperature for up to 2 days, tightly wrapped in plastic or in a food storage container.

Ello Duraglass 3.4 Cup, 3 Pack Set

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Scandinavian Almond Cake

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This easy Scandinavian Almond Cake embodies simplicity. In less than an hour, you’ll have a moist, almond-flavored cake ready to slice and enjoy with your afternoon tea or coffee!

• Total Time: 1 hour & 5 minutes (including cooling)
• Yield: 20 cake slices 1x

Ingredients

Units USM Scale 1x2x3x

• 1 1/4 cup granulated sugar
• 2 large eggs
• 1 cup cake flour [see NOTES 1 for substitutions]
• 1/4 cup almond flour
• 1/2 cup butter – melted and cooled
• 1 1/2 tsp almond extract
• 2/3 cup almond milk [see NOTES 2 for substitutions]
• 1/2 tsp baking powder
• sliced almonds
• Powdered Sugar for dusting

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Instructions

1. Preheat the oven to 350°F and prepare either a specialty almond cake pan or an 8-inch round cake pan with either cooking spray or butter well and coat with flour. Then, evenly distribute sliced almonds across the bottom of the prepared pan and set aside.
2. To make the batter, start by combining melted butter, sugar, eggs, almond extract, almond flour, and almond milk in a mixing bowl with a whisk, and mix thoroughly. Using a mesh strainer, sift together the cake flour and baking powder over the “wet ingredients.”
3. Carefully pour the cake batter over the sliced almonds in your prepped cake pan. Conversely, you can use a cookie scoop to gently drop the batter over the almonds. Smooth out the batter, so it’s even. Place the cake pan on a sheet pan (for easy transfer) in the oven and bake for 30-40 minutes or until the edges turn golden brown and a tester placed in the middle of the cake comes out clean.
4. Cool the cake completely before removing it from the pan. *To prevent any cracking/breaking, you make want to cut the “hump” from the cake*
5. To serve, dust the cake with Powdered Sugar and garnish with additional sliced almonds (serve slices with berries and whipped cream).

Equipment

8 Cup Glass Measuring Cup (77L/2000 ML/2 Liter)

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All-Clad Stainless Steel Whisk

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Fox Run Non-Stick Carbon Steel Rehrucken/Almond Cake Loaf Pan, 4.75 x 12.25 x 2, Metallic

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Measuring Cups and Spoons Set

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Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)

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Notes

Substitutions

• Scoop 1 cup of all-purpose flour, then scoop out two tablespoons of that cup of AP flour and add two tablespoons of cornstarch.
• 1:1 ratio of almond milk to oat milk or 1% milk

• Author: Jenn Giam Smith
• Prep Time: 15 minutes
• cooling: 10 minutes
• Cook Time: 40 minutes
• Category: desserts
• Method: baking
• Cuisine: Scandinavian

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