Name: Norwegian‑Style Almond Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Scandinavian
Ingredients: 2 cups almond flour (finely ground); ⅓ cup granulated sugar (or coconut sugar); 2 large eggs, room temperature; ¼ cup plain Greek yogurt (or soured cream); 3 tablespoons melted butter (or coconut oil); 1 teaspoon pure vanilla extract; Zest of 1 lemon; 1 teaspoon baking powder; Pinch of salt; 2 tablespoons sliced almonds, toasted (for garnish)

Why You’ll Love This Recipe

I love this cake for its elegant simplicity and naturally rich almond flavor. The lemon zest adds just enough brightness, while the yogurt keeps it moist without being heavy. Whether I’m enjoying a quiet moment with tea or hosting a brunch, this cake feels both homey and refined.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups almond flour (finely ground)
⅓ cup granulated sugar (or coconut sugar for a gentler sweetness)
2 large eggs, room temperature
¼ cup plain Greek yogurt (or soured cream)
3 tablespoons butter, melted and slightly cooled
1 teaspoon pure vanilla extract
Zest of 1 lemon
1 teaspoon baking powder
Pinch of salt
2 tablespoons sliced almonds, lightly toasted, for garnish

Directions

I preheat the oven to 350 °F (175 °C) and grease and line a 9-inch (23 cm) springform or round cake pan.
In a mixing bowl, I whisk together the eggs and sugar until pale and slightly thickened, about 2 to 3 minutes.
I beat in the yogurt, melted butter, vanilla extract, and lemon zest until the mixture is smooth.
I sift in the almond flour, baking powder, and salt, then gently fold until just combined, making sure to scrape down the sides and bottom of the bowl.
I pour the batter into the prepared pan and smooth the surface with a spatula.
I sprinkle the toasted sliced almonds evenly over the top.
I bake the cake for 30 to 35 minutes, until golden and a skewer inserted into the center comes out with a few moist crumbs.
I let it cool in the pan for 10 minutes, then remove the rim and transfer it to a wire rack to cool completely.
I serve it plain, dusted lightly with powdered sugar, or with whipped cream and fresh berries for an extra-special touch.

Servings and timing

This recipe makes 12 servings.
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Approximate Calories: 260 kcal per slice

Variations

Sometimes I add a dash of almond extract to deepen the almond flavor. For a seasonal twist, I fold in a handful of raspberries or chopped dried apricots. I also love serving it with a dollop of yogurt or crème fraîche and a spoonful of fruit compote.

storage/reheating

I keep the cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. I warm individual slices in the microwave for about 10 seconds or enjoy them chilled.

FAQs

Can I use almond meal instead of almond flour?

Yes, I can, though it will result in a slightly denser texture. Almond flour creates a finer crumb.

Can I substitute the butter?

Absolutely. I use melted coconut oil or a plant-based butter if needed.

Can I make this cake ahead?

Yes, I often bake it a day in advance. It stays moist and flavorful when stored properly.

Is it gluten-free?

Yes, this cake is naturally gluten-free thanks to the almond flour.

Can I freeze this cake?

Yes, I freeze individual slices wrapped tightly and thaw them at room temperature when ready to enjoy.

Conclusion

Norwegian-Style Almond Cake is one of those timeless recipes that always feels special. With its delicate flavor and tender crumb, it’s a beautiful addition to any table—simple, elegant, and deeply satisfying.