Traditional Swedish Almond Cake Slices
Delight your taste buds with these Traditional Swedish Almond Cake Slices, a classic Nordic treat that's as elegant as it is delicious. Featuring a moist, buttery crumb infused with the warmth of ground cardamom and a hint of fragrant almond extract, this easy-to-make cake is topped with crunchy sliced almonds for the perfect nutty finish. A drizzle of tangy lemon glaze adds a bright, citrusy contrast to every bite. With simple ingredients and minimal prep time, this recipe is ideal for everything from casual coffee breaks to special occasions. Serve these charming cake slices on their own or alongside a dollop of whipped cream for a truly Scandinavian-inspired experience. Perfect for fans of European desserts, this crowd-pleasing treat will quickly become a household favorite!
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Recipe Information
Ingredients
- 150 grams Unsalted butter
- 150 grams Granulated sugar
- 3 pieces Large eggs
- 160 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Ground cardamom
- 1 teaspoons Almond extract
- 50 milliliters Whole milk
- 50 grams Sliced almonds
- 100 grams Powdered sugar
- 1 tablespoon Fresh lemon juice
Instructions
Preheat your oven to 175°C (350°F). Grease a loaf pan (approximately 25x10 cm, or 9x5 inches) and dust it lightly with flour to prevent sticking.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and ground cardamom.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix gently until just combined, being careful not to overmix.
Stir in the almond extract to give the batter a fragrant, nutty aroma.
Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
Sprinkle the sliced almonds evenly over the top of the batter to create a beautiful, crunchy topping.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is cooling in the pan, prepare the glaze by whisking together powdered sugar and lemon juice in a small bowl until smooth.
Once the cake has cooled slightly (but is still warm), drizzle the glaze evenly over the top, letting it seep into the cake slightly for added moisture.
Allow the cake to cool completely in the pan before slicing into rectangular slices to serve.
Nutrition Facts
Calories |
3186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.0 g | 221% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 896 mg | 299% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 392.5 g | 143% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 252.8 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 357 mg | 27% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 900 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
