Swedish Almond Cake Recipes

Steps:

• Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.
• In a medium bowl, whisk together the flour, baking powder and salt.
• Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes. Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen. Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula. Scrape the batter into the prepared pan.
• Slide the cake into the oven, and set your timer for 30 minutes.
• As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.
• Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.
• Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean. Transfer the baking sheet to a rack, and cool for 5 minutes. Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it's a delicate job because the sticky topping isn't yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you're ready to serve, lift the cake off the springform base and onto a platter.

Steps:

• Preheat oven to 350.
• Spray pan with cooking spray/Pam and flour.
• Beat sugar, egg, extract, and milk well. Add flour and baking powder. Add butter.
• Bake for 40-50 minutes. Edges must be golden brown.
• Cool in pan overnight before removing. Cake will break if removed too soon.
• Sprinkle with icing sugar.

Steps:

• Cake: Preheat the oven to 325 F. In the bowl of a stand mixer fitted with a paddle attachment, mix almond paste and butter on low speed, 1 minute. Meanwhile, crack the eggs into a small bowl. Turn mixer up to medium and add the eggs one at a time to the almond paste mixture. Allow each egg to completely incorporate into the batter, about 30 seconds, before adding the next one; this will ensure a smooth batter. Slowly add flour and continue mixing just to incorporate, 10-15 seconds.
• Prepare a springform pan with nonstick spray. Line the bottom with parchment paper and spray the parchment paper (this will prevent the cake from sticking). Pour batter into the pan, spreading it evenly across the bottom. Parbake until lightly golden, 10 minutes.
• Caramel topping: While cake is in the oven, add ½ cup cream, sugar, glucose, and butter to a small saucepan. Bring to a boil over high heat and cook undisturbed until caramel is light brown and registers 244 F on a kitchen thermometer, 4-5 minutes. Remove from heat and stir in almonds to combine. As you stir, avoid scraping up any browned caramel that may be sticking to the bottom of the pan.
• Remove cake from the oven; it will be gooey and not fully cooked. Carefully pour the warm caramel onto the cake; spread evenly. Return to the oven; bake until the caramel is golden brown and bubbly, 10 minutes.
• Remove cake from oven and let cool, 10-15 minutes. The top will firm up as it cools. Remove cake from pan by running a knife around the edge, then remove the sides from the base. (Keep the cake on the base for serving.) While the cake is cooling, whip cream for serving: Place remaining 1 cup heavy cream in a bowl and whisk until soft peaks form, 30 seconds. Slice cooled cake into wedges and serve with whipped cream.

Steps:

• Preheat oven to 350°F Beat sugar, egg, almond extract and milk together. Add flour and baking powder, then cinnamon, finally adding the butter.
• Spray baking dish (approx. 10" by 7") with spray oil or any non-stick coating. Bake at 350 degrees for 50 minutes or until skewer or toothpick comes out clean when inserted into the middle.
• Cool for 20 minutes, then remove from pan.
• When ready to serve dust with icing sugar and cut cake into slices approximately 1" by 3.5".

Steps:

• Preheat oven to 350°F
• Spray a loaf pan with Pam and line the long side of the pan with parchment paper and spray with Pam.
• Mix the sugar with the egg in a bowl. Beat them together together until fluffy.
• Add the baking powder and almond extract. Mix well.
• Add the cooled clarified butter to the the sugar mix. Add half of the cream and mix and mix it inches Add half of the flour and mix it in . Now add the rest of the cream and mix and then add the rest of the flour and mix thoroughly.
• Put the almonds in the bottom of the loaf pan and then pour the batter over it.
• Bake the cake for 50-70 minutes, or until a toothpick inserted in the center comes out clean.
• Let the loaf pan sit on a wire rack or a cold burner for 15 minutes. Then loosen the cake from the short sides of the pan with a metal spatula or knife. Tip the cake out on a pretty platter, and remove the parchment paper. Let it cool and then dust the top with powdered sugar if you wish.

Steps:

• Beat sugar, egg, extract, and milk together.
• In a separate bowl, combine the flour and baking powder.
• Combine the two mixtures and add melted butter.
• Mix well.
• Grease loaf pan and sprinkle with sliced almonds. Pour in batter.
• Bake at 350 degrees for 40 to 50 minutes. Edges must be golden brown. Cool in pan before removing. Cake will break if removed too soon!
• Sprinkle with powdered sugar.

Steps:

• In a saucepan over low heat, or in a metal bowl set over a pan of simmering water, whisk together the egg yolks and sugar. Stir in the heavy cream. Cook and stir until the mixture is very thick: a few drops dribbled onto the surface should be visible. Remove from heat, and stir in the butter until completely incorporated. Place a sheet of plastic wrap directly on the surface, and refrigerate overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.
• In a glass or metal bowl, whip egg whites with an electric mixer until it is able to hold a firm peak. In a separate bowl, stir together the ground almonds, baking powder, and confectioners' sugar. Using a whisk or rubber spatula, fold 1/3 of the egg whites into the almond mixture to lighten; fold in the remaining egg whites until well blended. Pour the batter into the prepared pan.
• Bake for 30 minutes in the preheated oven, until the top of the cake springs back when pressed lightly. Cool cake, then remove from the pan. Spread the glaze on top, and serve.

Steps:

• For Cake:.
• Beat eggs, sugar and vanilla until light and fluffy.
• Sift 1 cup plus 1 tablespoons of flour with baking powder and salt.
• Stir in flour mixture alternately with cream, stir until well blended.
• Add melted butter or margarine, blend until smooth.
• Butter a pie plate and sprinkle with fine, dry breadcrumbs or flour; coat well. Spoon batter into 9" pie plate. Bake at 325 degrees for 30 minutes or until middle of cake is firm.
• For Almond Sugar Topping:.
• Combine almonds with remaining ingredients in a small saucepan. Heat, stirring until mixture begins to bubble.
• Remove from heat and stir briskly a few times.
• Spread top of cake very gently with Topping.
• Turn up heat to 375 degrees, return cake to oven and bake 5-10 minutes longer, with a cookie sheet under the pan to prevent the bottom of cake from getting overdone. bake cake until topping is brown and bubbly.