October 24, 2018
posted by Haley
44 Comments
Looking to explore traditional Norwegian recipes? This is a GREAT starter recipe!This delicious almond cake is easy to make and crowd-pleasing. I top mine with a simple glaze and sliced almonds. This is untraditional, but makes the cake even more delicious. You will need a special pan (link below).
If you love trying out Norwegian/Scandinavian recipes, I’ve got a treat for you:Norwegian almond cake.
This cake is one of my favorites – Scandinavian or not.
It’s light in texture, has a subtle almond flavor, and thanks to the corrugated ridges in the pan, the cake slices are essentially pre-portioned.
It’s made from simple ingredients you probably have on hand right now, and is budget-friendly.
Every time I make this, I think, “I need to make this more often!”
Almond cake variation: You can use this special pan to make this variation: Cranberry almond cake, a great choice for Christmas or Thanksgiving!
Do I Need A Special Pan To Make This Cake?
A specialty Scandinavian almond cake pan is the preferred pan to make this cake in. I purchased mine at a Scandinavian gift shop in Walker, Minnesota.
BUY ALMOND CAKE PAN ONLINE: You can also purchase this pan on Amazon: Almond Cake Pan
However, I suspect that a standard loaf pan would also work, like the kind you’d use to make banana bread. The cake would not have ridges, obviously, but the flavor and general shape would be the same.
If you try using a loaf pan, watch the bake time closely to avoid burning.
Almond Cake Recipe Tips
- The icing and almond slices on the cake are optional. (I definitely prefer this cake with these toppings!)
- If you don’t like icing, you could serve this cake with whipped cream and berries.
- I used the recipe that came with the pan, but I used less sugar than what was originally called for. The cake is plenty sweet with 1 cup of sugar (as opposed to 1 1/4 cups).
More Norwegian Recipes
I LOVE making traditional Norwegian recipes. It’s my favorite way to explore my Scandinavian roots. Here are some other recipes you can try:
Norwegian sweets/dessert recipes:
- Rice pudding (risgrøt)
- Rømmegrøt
- Rommegrot bars
- Almond kringler
- Goro
- Krumkake
- Rosettes
- Kringla
- Pepperkaker cookies
- Sandbakkelse
- Sweet soup (sot suppe)
- Lefse
- Norwegian Christmas bread (julebrød)
- A Scandinavian snack board
- Norwegian egg coffee(the perfect accompaniment to Norwegian sweets!)
- Non-alcoholic gløgg (mulled juice)
Traditional Norwegian/Scandinavian recipes – savory:
- Potato dumplings (potet klub)
- My Norwegian grandma’s meatball recipe (kjøttkaker)
- Swedish meatballs
- Lutefisk
- Flatbread (flatbrod)
- Open-faced sandwiches
Yield: 18 small slices
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
For Cake:
- 1 cup granulated sugar
- 1 egg
- 1 1/2 teaspoons almond extract
- 2/3 cup milk
- 1 1/4 cup flour
- 1/2 teaspoon baking powder
- 1 stick melted butter
For Icing:
- 1 1/2 cups powdered sugar
- 2 to 3 tablespoons heavy cream
- A drop or two of almond extract
- Sliced almonds, for topping
Instructions
- Preheat oven to 350F. Spray a Scandinavian almond cake pan generously with non-stick cooking spray, and flour the pan.
- In a large mixing bowl, beat sugar, egg, almond extract, and milk until smooth. Add flour and baking powder. Stream in melted butter and beat until incorporated.
- Pour batter into prepared pan. Bake for 30 to 35 minutes, until cake is golden brown, and a toothpick inserted into the middle of the cake comes out clean. Allow cake to cool completely.
- Make icing: In a large mixing bowl, combine powdered sugar, cream, and almond extract. Mix until smooth.
- To serve, drizzle icing over cake and sprinkle with almonds. Cut cake along ridges
Notes
Please note: The recipe attached to the pan says to bake the cake for 40 to 50 minutes. However, my cake was done after 30 minutes. Be sure to check the cake starting at 25-30 minutes to avoid over-baking.
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posted by Haley on October 24, 2018 (updated December 19, 2023)
44 Comments Leave a Comment »
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44 comments on “Norwegian Almond Cake”
Leave a comment »
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Bernhard Bjornsen — Reply
What is the cake that is made with ground up almond paste in the middle of a layer of a cookie like dough with the dough crossed pattern on the top? I think it has a name that designates it as a royal cake. My dad used to make it at Christmas time.
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Haley — Reply
Hmm, I’m not familiar with that cake but am curious if anyone else knows.
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Susan — Reply
Marzipan log? Or pastry with marzipan (almond paste) filling?
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Haley — Reply
There is no marzipan in this recipe.
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Dee —
Sweetie-you need to read better. They are not speaking of THIS recipe.
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Lindsey — Reply
It sounds a little similar to gallette des rois!
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Karin — Reply
Fristakaka but I’m probably spelling it wrong
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pat — Reply
Sounds like Kringle
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Liv — Reply
You are referring to “kransekake”
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Kristina — Reply
Sounds like kransekake to me!
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Lisa — Reply
I’ve been making Swedish Almond cake for over 20 yrs. My recipe is a bit different, but I use the same pan. I cover the bottom of the pan with almonds and when I turn the cake out the almonds are at the top and then I dust it with powered sugar. I’m interested to try your frosting. Thanks for sharing.
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Haley — Reply
That sounds delicious, Lisa! I’m going to have to try it with almonds on the bottom sometime.
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Mary — Reply
I made this cake for the first time. The outside was a little crunchy. I baked it about 35 minutes—I took it out when a toothpick came out clean. Also, the cake had elevated edges after baking so that when I inverted it, the cake wasn’t flat against the plate. I checked the amount and freshness of the baking powder. The flavor is great, but I’m a bit disappointed. I’d like to serve this at a shower in a few days. Any helpful ideas?
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Haley — Reply
Hi Mary – Thanks for your comment. I’m sorry to hear it didn’t turn out perfectly. I would maybe cut a small amount off of the bottom to make the slices level. Or, you could cut the cake and put it on individual plates, with a drizzle of icing and some fruit on top. It would be very pretty that way. As far as the crunchy edge, that’s how mine turned out as well and I enjoyed it that way 🙂
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Susan Buttweiler — Reply
I am having trouble and am so disappointed in the pan. The last two times I made it , it’s raised up and over the pan in the oven making a terrible mess in my oven. What on earth am I doing wrong. Wanted to give to my neighbor for her birthday.
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Haley — Reply
Shoot – Maybe you have a different size pan? You could certainly try taking out 1/2 cup of batter so the pan isn’t too full.
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Sharon — Reply
I bought a pan like this for A Swedish Almond cake in Redwing, Minnesota. Wonderful cake! Going to try the recipe you shared, with the frosting!
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Bakergirl — Reply
Do you use cake flour or all purpose?
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Haley — Reply
All-purpose flour
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Helene — Reply
Help. The button of my cake doesn’t fully cook.
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Wendy — Reply
I love this cake!
I purchased a pan on line and it came with a great recipe.
Each time I’ve tried it it stuck to the pan. I’ve buttered generously, buttered and floured and even used pam but no luck…..is it the pan?
love to hear what you think….
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Haley — Reply
Hi Wendy – That hasn’t been my experience. I don’t know what else to suggest. Do you let it cool completely before turning it over? And tap on the pan?
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Karn — Reply
I make 2-3 cakes at a time and wrap well and freeze them. They actually seem enhanced by the freezing!!
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Haley — Reply
Good to know! Thanks for the tip.
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Karn — Reply
I’ve had the same issue. Now I carefully press aluminum foil into the pan, in all the “divots”, lightly spray with Pam and it come out like a charm. I also use crunched almonds in the pan before adding the batter, BUT I toast them in the oven first!!!!
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Heidi — Reply
My old recipe says I should let it cool completely and most likely overnight or else the cake will not come outdo the pan well. Maybe that is what is happening to some of the above readers.
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Kristy-lynn — Reply
This recipe is perfect – love it. I use a baking spray from Pam with flour. I’ve tried regular Pam but find the cakes sticks. Had to buy a second cake pan and bake 2 at a time to keep the family happy, lol.
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Karn — Reply
I make 2-3 cakes at a time and wrap well and freeze them. They actually seem enhanced by the freezing!!
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T — Reply
Terry V. I only use 1% milk , some recipes say to use whole milk, or should I buy whole milk specifically for this cake
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Haley — Reply
You can use 1% milk
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Norma — Reply
This recipe looks delicious. I do not have time to find the special pan but plan on making it in a loaf pan tomorrow morning. Hoping that it will be a hit.
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Carolyn Wong — Reply
Looks very appetizing. I just don’t do frosting the same way. I need to try your glaze recipe. You also need to put it in the refrigerator for two hours and then serve it as a dessert for coffee. Delicious.
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Barb — Reply
I bake this in the pan and when it is cool I cut it down the middle horizontally with a cake cutting wire. Then I put raspberry jam in the middle. It’s delicious!
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Pat Lanphear — Reply
I used a non-stick Bundt Pan which I also sprayed with Pam and it came out very well. (Not sure if I should have sprayed an already coated pan!)
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Haley — Reply
Sounds like it worked out just fine!
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Elaine — Reply
I’m born and bread in Sweden … and have never seen or heard of this cake before.;)
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Lois watne — Reply
I love the Scandinavian almond cake and I have the pan for it. It just does not release easily and falls to pieces. Got any suggestions? I live in Colorado so high altitude. My granddaughter made one—same thing. Thanks for any suggestions
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Haley — Reply
Hi Lois – You’ve probably tried this, but I would do an extra coating of butter (or non-stick cooking spray) and then dust it with flour. Might be a high altitude thing??
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Denise G Ness — Reply
Would Almond flour work?
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Haley — Reply
I don’t think so, since almond flour is just ground almonds and flour is, well, flour. If anything, maybe you could use part almond flour and part all purpose flour. Let me know if you try!
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Barb Lakin — Reply
I made this cake with almond flour for a gluten free friend. Turned out delish! I Han
Ve also made it with white flour, and couldn’t tell the difference -
Katie — Reply
A few tips for those struggling with sticking to the pan/rising sides/breaking:
1- Make sure you grease AND flour the pan. If that doesn’t help, try parchment paper.
2- Mix, don’t beat, the batter in each step. Recommend using a spatula vs a hand mixer.
3- Mix the flour and baking powder before adding to the sugar/egg mixture.I’ve been trying to perfect this recipe as my grandmother did, and it’s been a lot of trial and error.
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DyAnna Ellis — Reply
Does this really need a full cup of butter?
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Haley — Reply
Hi DyAnna – One stick = 1/2 cup butter. Hope this helps!
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