Since Mom came from a town where there were lots of Norwegians, Swedes, and yes, Germans, it wasn't unusual for her to learn about the different foods from those cultures. One of the desserts that we loved was Mama's Almond Cake.
A true Swedish Almond Cake requires two important things: Almonds and an Almond Cake pan. This classic dessert offers a great Almond taste. One thing I would say though: get FRESH Almonds. Don't use the ones that have been sitting in your pantry forever. Also, you will want to lightly toast them (just a little) and cool them before using them. And get a very good quality Almond extract. Avoid the imitation stuff, please!
- 1 cup butter
- 1 cup sugar
- 2 eggs
- 1 1/2 tsp Almond Extract
- 1/2 tsp vanilla extract or vanilla bean paste
- 2 cups sifted flour
- 1 tsp baking powder
- pinch salt
- 2/3 cup finely chopped almonds or almond flour- rough grind
- Preheat the oven to 350.
- Cream the butter and sugar
- Add the eggs, one at a time, beating well after each addition
- Add in the extracts
- Mix together the flour, almonds, and salt.
- Add to the butter mixture and mix well
- Place in a well-greased pan and bake for one hour.
- Let it stand for 5 minutes before inverting out.
- Cool well and decorate as you like. Traditionally its sprinkled over with powdered sugar and almonds acting as a garnish.
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| This is the Christmas version |