Description
This Swedish almond cake is light, fluffy, and naturally gluten-free thanks to almond flour. Topped with toasted almonds and a delicate glaze, it’s a simple yet elegant Scandinavian dessert.
Ingredients
200 g (1 cup) unsalted butter, softened
200 g (1 cup) granulated sugar
4 large eggs, room temperature
200 g (2 cups) almond meal/flour
1 tsp vanilla extract
½ tsp almond extract (optional)
1 tsp baking powder
Pinch of salt
50 g (½ cup) sliced almonds, toasted
For the glaze:
100 g (¾ cup) powdered sugar
2–3 Tbsp milk or lemon juice
Instructions
Preheat oven to 350°F (175°C). Grease and line an 8- or 9-inch springform pan.
Cream butter and sugar until fluffy (3–4 minutes). Beat in eggs one at a time. Stir in vanilla and almond extracts.
In another bowl, whisk almond flour, baking powder, and salt. Fold into wet mixture.
Pour batter into pan, smooth top, and sprinkle with toasted almonds.
Bake 30–35 minutes until golden and a toothpick comes out clean.
Cool in pan 10 minutes, then transfer to a wire rack.
Whisk glaze ingredients until smooth and drizzle over cooled cake before serving.
Notes
Add orange zest for a citrusy variation.
Swap sliced almonds for slivered if desired.
Serve with whipped cream or powdered sugar for a simpler finish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swedish, Scandinavian
