Traditional Swedish Almond Cake Slices Recipes

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TRADITIONAL SWEDISH ALMOND CAKE SLICES

Published for ZWT III. Recipe from cooks.com. Very simple to make, can be doubled and baked in a 'Bundt' pan or as in recipe states to create almond slices

Provided by Um Safia

Categories     Dessert

Time 1h10m

Yield 20 slices, 10 serving(s)

Number Of Ingredients 8



Traditional Swedish Almond Cake Slices image

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".

1 1/4 cups sugar
1 free-range egg
1 1/2 teaspoons almond extract
2/3 cup milk
1 1/4 cups flour
1/2 teaspoon baking powder
1/8 teaspoon cinnamon
8 tablespoons butter, melted

APRICOT AND ALMOND SLICE

Taken from 'Baking and Desserts' cook book - Helpful Hint; This cake should keep for about three to five days if stored correctly. Allow the cake to cool completely, then remove from the tin and discard the lining paper. Store in an airtight container lined with greaseproof paper or baking parchment and keep in a cool place.

Provided by McCarthy

Categories     Sweet

Time 1h

Yield 10 serving(s)

Number Of Ingredients 11



Apricot and Almond Slice image

Steps:

  • Preheat the oven to 180C/350F/Gas 4, Oil a 20.5 cm square tin and line with non-stick baking paper.
  • Sprinkle the sugar and the flaked almonds over the paper, then arrange the apricot halves cut side down on top.
  • Cream the butter and sugar together in a large bowl until light and fluffy.
  • Gradually beat the eggs into the butter mixture, adding a spoonful of flour after each addition of egg.
  • When all the eggs have been added stir in the remaining flour and ground almonds and mix thoroughly.
  • Add the almond essence and the dried apricots and stir well.
  • Spoon the mixture into the prepared tin, taking care not to dislodge the apricot halves. Bake in the preheated oven for 1 hour, or until golden and firm to touch.
  • Remove from the oven and allow to cool slightly for 15-20 minutes. Turn out carefully, discard the lining paper and transfer to a serving dish. Pour the honey over the top of the cake, sprinkle on the toasted almonds and serve.

Nutrition Facts : Calories 503.3, Fat 34.7, SaturatedFat 13.2, Cholesterol 122.5, Sodium 250.7, Carbohydrate 44.4, Fiber 4.3, Sugar 39.3, Protein 9

2 tablespoons demerara sugar
25 g almonds, flaked
400 g apricot halves, drained (can)
225 g butter
225 g caster sugar
4 medium eggs
200 g almonds, ground
1/2 teaspoon almond essence
50 g dried apricots, chopped (ready-to-eat)
50 g honey (clear)
3 tablespoons almonds, roughly chopped and toasted

SWEDISH ALMOND CAKE

Fika is the Swedish custom of stopping twice daily for coffee, conversation and a little something sweet; the word was created by flipping the two syllables in kaffe. Minutes after I had a fika in the Stockholm studio of the pastry chef Mia Ohrn, I started thinking about what I'd serve at my own first fika. This cake, so much easier to make than you'd guess by looking at it, has become my favorite. The recipe turns out a moist, buttery, tender cake, which would be lovely as is. But when the cake is half-baked, I cook a mixture of butter, sugar, flour and sliced almonds, spread it over the top (a homage to Sweden's famous tosca cake), put the pan back in the oven and wait for the mixture to bubble, caramelize and create a shell that is a little chewy, a little crackly and very beautiful. It's a perfect cake for fika, and great for brunch.

Provided by Dorie Greenspan

Categories     breakfast, brunch, snack, cakes, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 13



Swedish Almond Cake image

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.

1/2 cup plus 6 tablespoons/200 grams unsalted butter, melted and lukewarm, plus more unmelted butter for greasing the pan
2 cups minus 2 tablespoons/240 grams all-purpose flour, plus more for dusting the pan
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1 1/4 cups/250 grams granulated sugar
2 large eggs, at room temperature
2/3 cup/160 milliliters whole milk, lukewarm
2 teaspoons vanilla extract
7 tablespoons/100 grams unsalted butter, cut into small chunks
3/4 cup/75 grams sliced almonds
1/2 cup/100 grams granulated sugar
2 tablespoons all-purpose flour
2 tablespoons whole milk

TOSCAKAKA / TOSCA CAKE (SWEDISH ALMOND CAKE)

This recipe comes from a collection that my swedish mom and her friends put together for a hospital benefit cookbook many years ago when we lived in Omaha, NE. (Around the time I was born - 31 years ago...:) They created and entire Scandinavian section! Recipes like this one have been in my life since I was a child and now I'm making them for my family! This is fabulous cake that goes really well with an afternoon cup of coffee - Enjoy!

Provided by mamapantalones

Categories     Dessert

Time 1h45m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 14



Toscakaka / Tosca Cake (Swedish Almond Cake) image

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.

Nutrition Facts : Calories 411.1, Fat 24.3, SaturatedFat 13.3, Cholesterol 101.9, Sodium 333.6, Carbohydrate 45, Fiber 1.1, Sugar 30.1, Protein 5

2 eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup sifted flour
1 tablespoon sifted flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cream
1/2 cup butter or 1/2 cup margarine, melted
1/3 cup almonds, slivered
1/4 cup butter or 1/4 cup margarine
3 tablespoons sugar
2 teaspoons cream
1 tablespoon flour

LEMON & ALMOND SLICES

These gluten free slices of zesty lemon goodness really are hard to resist. They're light, tangy and the perfect accompaniment to a nice cup of tea. To make the lemon topping you'll need to use a brand of coconut milk that doesn't contain emulsifiers (guar gum, carrageenan, methyl cellulose, corn starch, sodium or potassium metabisulfate) as these are chemical additives which cause the fatty and watery layers to stop separating from one another, so you won't be able to achieve the thick creamy consistency required. Optional toppings: lemon slices, chopped nuts, pumpkin seeds, lemon zest

Provided by hello

Categories     Dessert

Time 5h40m

Yield 8 serving(s)

Number Of Ingredients 10



Lemon & Almond Slices image

Steps:

  • Place the cashews in a bowl of boiling water and leave to rest for 1 hour.
  • Preheat the oven to 170C/340°F.
  • Place the ground almonds and coconut sugar in a large bowl and mix well. Add in the maple syrup and melted coconut oil and stir until a dough is formed. You should be able to roll the mixture into a ball, if you find the mixture too dry or crumbly add a little bit more coconut oil.
  • Line a baking tray with parchment paper and place the dough inside it, pressing it firmly until you have an even layer spread across the bottom of the tray (We used a small glass to roll it out evenly).
  • Bake in the oven for 15-20 minutes until it starts to brown, then remove from the oven and set aside to cool slightly.
  • Drain the water from the cashews and place in a blender with the coconut cream (the hardened cream from the top of a can of coconut milk), honey, lemon zest, lemon juice and arrowroot starch. Pulse until fully combined. Taste the mixture, it should taste really creamy and with a tangy lemon flavour. If you need to add more lemon juice, add it now.
  • Place the mixture on top of the almond base and put back in the oven for a further 15 minutes.
  • Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving.
  • Top with lemon slices, chopped nuts, pumpkin seeds and lemon zest to serve.

Nutrition Facts : Calories 406.6, Fat 28.4, SaturatedFat 11.5, Sodium 112.4, Carbohydrate 37, Fiber 5.1, Sugar 22, Protein 8.1

175 g ground almonds
2 tablespoons coconut sugar crystals
3 tablespoons coconut oil
1 teaspoon maple syrup
125 g cashews
250 g coconut cream (the hardened cream from the top of a can of full fat coconut milk)
5 lemons, zest
4 lemons, juice
2 tablespoons arrowroot
1 tablespoon honey

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