Description
This Norwegian almond cake is soft, lemony, and naturally gluten-free. Made with almond flour and topped with toasted almonds, it’s perfect for coffee breaks or a light dessert.
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)
Instructions
Preheat oven to 350°F (175°C); grease and line a 9-inch springform or round pan.
Whisk eggs and sugar until pale and thickened (2–3 mins).
Mix in yogurt, melted butter, vanilla, and lemon zest until smooth.
Sift in almond flour, baking powder, and salt; gently fold to combine.
Pour batter into the pan, smooth top, and sprinkle with toasted almonds.
Bake for 30–35 minutes, until golden and a skewer comes out with moist crumbs.
Cool in the pan for 10 minutes, then transfer to a rack to cool fully.
Notes
Add almond extract for deeper flavor.
Fold in raspberries or dried apricots for variation.
Serve with whipped cream, crème fraîche, or fruit compote.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Scandinavian
