I was immediately drawn to this recipe while flipping through a copy of Scandinavian Classic Baking by Pat Sinclair. It's a lightly flavored single layer cake flavored with almonds and topped with a glaze that's browned under the broiler. Wonderful with a cup of tea or coffee in the afternoon.
Note: If you like a richer, more strongly flavored cake, check out our family's favorite European Almond Butter Cake (photo below).
makes 8 servings
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 4 egg whites, room temperature
- 4 egg yolks, room temperature
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon almond extract
- 1/2 cup sugar
- 2 tablespoons all purpose flour
- 1/2 cup butter
- 2 tablespoons 2% milk
- 3/4 toasted sliced almonds
- 1/2 teaspoon almond extract
- Preheat oven to 350F and spray a 9-inch springform pan with non-stick baking spray; set aside.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate bow, beat the egg whites until foamy.
- Gradually sprinkle in the granulated sugar while continuing to beat until stiff peaks form, about 5 minutes; set aside.
- In yet another bowl, whip the egg yolks for about 4 minutes until they are a light lemon color.
- Gently fold the beaten yolks into the beaten whites.
- Next, fold in the flour mixture in 4 batches, followed by the melted butter and almond extract.
- Pour batter into prepared spring form pan and bake in a preheated over for 20-25 minutes.
- To make the topping, in a small saucepan over low heat, combine the sugar, flour, butter, and milk, stirring constantly until thickened, about 1-2 minutes.
- Remove from heat and add the almonds and almond extract.
- Pour the topping over the cake and place under the broiler for 1-2 minutes until the topping turns golden brown.
- Cool on wire cooling rack for 5 minutes.
- Run a metal spatula around the sides of the pan to loosen.
- Remove the sides of the pan and cool completely before serving.