Recipe: Scandinavian Almond Cake

 

Holy moly is this cake good. It’s moist (F said “mega-moist!”), buttery, not too dense, and just sweet enough. Cardamom adds a pleasing depth of flavor. It gets half a point for health, too, because there’s no flour — just ground almonds. I’d been wanting to make an almond cake for a while, and my birthday provided a good excuse to get in touch with my Scandinavian roots and make this delectable cake. I cut mine into squares and passed it around the office at work — it sure disappeared quickly! Guess I better make another one…

Update, 1 Oct 2017: I’ve made this cake repeatedly over the past few years, and it has gotten rave reviews from colleagues, friends, and fellow runners. I’ll definitely keep it in my rotation.

Scandinavian Almond Cake (adapted from Outside Oslo; makes 8 generous wedges or 12-16 squares)

Ingredients

  • 115g unsalted butter, softened
  • just under 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 250g (~2.5 cups) ground almonds
  • 2 tsp baking powder
  • 1/2 – 1 tsp ground cardamom, or 5-6 pods’ worth of seeds, ground with a mortar & pestle
  • 1/4 tsp salt
  • Optional: powdered/icing sugar for sprinkling

Procedure

  • Preheat the oven to 175C (350F) and grease a springform cake pan.
  • In a large bowl, cream the butter, sugar, and vanilla with an electric mixer. Add the eggs one at a time, beating after each addition.
  • In a separate bowl, whisk together the almonds, baking powder, ground cardamom, and salt.
  • Fold the dry into the wet ingredients and stir until combined.
  • Spread the batter (it will be quite thick) into the cake pan and bake for 30-40 minutes, until golden brown and an inserted knife comes out clean. Let cool and, if you want, sprinkle powdered sugar (icing sugar) over the top.

Enjoy!

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