Description
Sweet Swedish comfort comes alive in this rustic, almond-kissed treat. Maple-glazed simplicity beckons home bakers to savor Nordic warmth in one delightful, irresistible slice.
Ingredients
Scale
Cake Base Ingredients:
- ¾ cup (150 grams) granulated sugar
- 2 large eggs
- 1 cup (120 grams) all-purpose flour
- ½ cup (113 grams) unsalted butter, melted and cooled
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Topping Ingredients:
- 1 ½ cups (170 grams) sliced almonds
- 1 cup (120 grams) confectioner’s sugar
- 3 large egg whites
- ¼ teaspoon almond extract
Garnish:
- Confectioner’s sugar
Instructions
- Prepare the oven by heating to 350°F (175°C). Grease a 9×9 inch baking pan and line with parchment paper for effortless removal and precise cutting.
- Create the almond topping by whisking egg whites with a fork until slightly frothy. Incorporate almond extract and confectioner’s sugar, stirring until the mixture develops a slightly textured consistency. Delicately fold in sliced almonds, maintaining their integrity. Reserve the topping for later use.
- In a spacious mixing bowl, combine sugar, eggs, almond extract, vanilla extract, and salt. Vigorously whisk until the mixture transforms into a pale, slightly thickened blend. This process may require several minutes of consistent whisking.
- Gently introduce flour into the egg mixture using a silicone spatula. Incorporate melted and cooled butter, stirring until the batter achieves a smooth, uniform texture.
- Transfer the batter into the prepared pan, ensuring an even distribution. Artfully scatter the prepared almond topping across the surface, using fingertips to create an even layer. Smooth the topping with an offset spatula to completely cover the batter.
- Position the pan in the oven’s center and bake for 28-32 minutes. Look for a golden-brown surface and test doneness by inserting a toothpick into the center – it should emerge clean without any raw batter. Exercise caution to prevent overbaking.
- Allow the cake to rest in the pan for 15-20 minutes, then carefully lift out using the parchment paper. Transfer to a wire rack and let cool completely.
- Before serving, generously dust with confectioner’s sugar. For an elevated presentation, consider adding a dollop of whipped cream and a handful of fresh berries.
Notes
- Prep like a pro by buttering the pan and using parchment paper for effortless cake removal and clean slicing.
- Create a delightful almond topping by gently mixing egg whites, sugar, and sliced almonds without breaking the delicate nut pieces.
- Whisk eggs and sugar until the mixture transforms into a pale, airy base that promises a light, tender crumb.
- Fold flour and butter carefully to maintain the batter’s silky smooth texture, avoiding overmixing that could toughen the cake.
- Check doneness by looking for a golden top and using the toothpick test – no wet batter means perfectly baked cake.
- Elevate serving with a generous dusting of powdered sugar or a luxurious touch of whipped cream and fresh berries.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Swedish
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg