For me, nothing says Christmas like a little taste of Scandinavian Almond Cake. In Jamestown, New York we have a large population of Swedish Heritage. Ancestry.com confirms it in my DNA, as well, with around 20% Swedish and Norway streaming through my veins.
Growing up, I 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 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 oven to 350. Generously spray pan with cooking spray and lightly flour.
- I use the whipper on my kitchen aid 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 powder sugar.
PS… You can always have it with a glass of Glogg… I shared it with my studio readers in 2006 but I’ll let you have a peak.