Swedish almond cake
A buttery, nutty cake from Sweden at Christmas time
- 3 eggs
- 150g caster sugar
- 150g plain flour
- 1 1/2 tsp baking powder
- 2 tsp vanilla extract
- 3 tbsp milk
- 75g melted butter (plus a little extra for greasing)
- 50g butter
- 100g flaked almonds
- 50g caster sugar
- 2 tsp plain flour
- 3 tbsp cream
- 1 tsp vanilla extract
- 9" baking tin
Level of difficulty Easy
Preparation time 15mins
Cooking time 45mins
Cost Budget Friendly
Preheat the oven to 180*c
Grease the baking tin with a little butter.
Put the sugar and eggs in a mixing bowl and with an electric mixer, beat for about 5 mins until mousse like.
Sift in the flour and baking powder and pour in the vanilla extract, milk and melted butter. Fold the ingredients all together.
Pour the mixture into the greased baking tin and bake for 30-35 mins. Test with a skewer, it wants to be moist but not totally clean as the cake will need a further 10 mins of baking with the topping.
Just before the 30-35 mins are up, make the topping.
Put the butter in a saucepan and melt.
Then add the remaining ingredients and bring to the boil for about a minute.
Remove the cake from the oven and spoon on the topping.
Place it back in the oven for 10 mins or until the topping is golden.
Leave to cool for 10 mins in the tin.
Then remove to a wire rack to cool fully.
Serve with a drizzle of fresh cream