For me, nothing says Christmas like a little taste of Scandinavian Almond Cake. In Jamestown, New York we have a large Swedish population that celebrates Swedish Heritage. There is so much Swedish in our little city that we have a Swedish consulate, the King of Sweden has visited and everywhere you turn you can see scandanavian influences and culture. Ancestry.com confirms it in my DNA with around 40% Swedish and Norway streaming through my veins.
Growing up, we didn’t have the “special” pan. My mom would prepare the cake in a 8×8 glass pan. I still make a batch at Christmas time in a 8×12 and double the recipe. I then cut the cake into squares which works perfectly for gift tins.
The special pan creates perfect slices for your cake and displays the cake beautifully. I originally got mine at the old Viking Trader which sadly is no longer in business. The Viking Trader was one of my original design clients. The store was packed full of Scandinavian imports and owned by Gale Svenson-Campbell.
The cake itself is moist and delicious. My husband and I now give it out as gifts at Christmas. SO MUCH BETTER THAN A FRUIT CAKE!. Plus you can freeze the cakes as well. Let’s get down to business.
Traditional Scandinavian Almond Cake (my mouth is kind of watering right now!)
Scandinavian Almond Cake
- 1-1/4 cup Sugar
- 1 Egg
- 1-1/2 tsp Almond Extract
- 2/3 cup Milk
- 1-1/4 cup Flour
- 1/2 tsp Baking Powder
- 1/2 cup Butter melted
- 1/4 cup Powdered Sugar
- Preheat the oven to 350 degrees Generously spray the pan with cooking spray and lightly flour.
- I use the whipper on my KitchenAid and let it run pretty much continuously as I get the ingredients ready. And during each stage of adding I make sure it's all mixed thoroughly. See photo for consistency.Beat sugar, egg, extract, and milk well. Then Add flour and baking powder and mix well.Then Add butter.
- Bake for 40-50 minutes. Edges must be golden brown. Cool in pan before transferring. Sprinkle with powdered sugar.