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Scandinavian Almond Cake

This sweet traditional Scandinavian food can be served for dessert or with brunch. The aroma of roasted almonds will fill your kitchen with a pleasant aroma.

The taste of almonds in the cake itself, coconut in whipped cream, and fresh strawberries form the perfect marriage. This is a great after-dinner treat, especially during the spring and summer months!

Scandinavian Almond Cake is an ancient cake that is dense and buttery. Almond extract gives a little taste of almonds. The cake itself is a small and thick dough. This cake really melts in your mouth!

I cannot take credit for this cake recipe. It came from an old church cookbook that my grandmother gave me years ago. There is writing from my grandmother written on the first page and everything.

If you have ever traveled to rural Minnesota, you will see small churches scattered throughout the countryside. And every church has its own church cookbook. In the 'Nationality Dish' section of this special cookbook, there is a recipe for Scandinavian Almond Cake.
I'm not sure what compelled me to try this recipe for the first time - Maybe it's because Braune Pheffernusse Peppernuts sounds too scary and Blood Sausage doesn't sound interesting. Whatever the reason, once I make this cake, I never turn around. This is my cake recipe.

This is a simple cake to make and perfect for those of us who don't want to spend hours baking and even longer washing dishes that come with baking.

  • Preheat the oven to 350 degrees.
  • To make a cake, just mix 1 egg, 1 1/4 cup of sugar, 1 1/2 teaspoon. almond extract (real almond extract - not fake goods), and 2/3 cups of milk.
  • Mix all the ingredients together and then add 1 1/4 cup flour and 1/2 tsp. developer powder.
  • After all these ingredients are mixed together, add 1 stick of melted butter and stir together. Add the butter slowly so that it doesn't cook in the mixture. The dough will be quite solid.
  • This cake uses an 11x7 inch baking pan. This is smaller than a typical cake pan.
  • Be sure to spray your baking pan with cooking spray or butter to prevent sticking.
  • Pour the mixture into the pan and bake at 350 degrees for 40-50 minutes. I bake mine for 45 minutes. The edges will be golden brown.
  • After removing it from the oven, make sure to cool it completely to prevent it from breaking.
  • When the cake is cold, cut a few strawberries. After chilling, cut yourself and pour the chilled coconut whipped cream in the fridge and your chopped fruit.
  • You can use all kinds of berries that you like with this recipe!


  • 1/4 c. almond slices
  • 1 1/4 c. sugar
  • 1 large egg
  • c. milk
  • 1 1/2 tsp. almond extract
  • 1 1/4 c. all-purpose flour
  • 1/2 tsp. developer powder
  • 1/4 tsp. salt
  • 1/2 c. butter or margarine
  • Whipped cream
  • Fresh fruit


  1. Preheat the oven to 350 degrees F. Spray a 10-inch quiche pan or fluted cake pan with nonstick cooking spray. Sprinkle almonds at the bottom of the pan.
  2. In a medium bowl, with a mixer at medium speed, shake the sugar, eggs, milk, and almond extract until smooth, rub the bowl with a rubber spatula as needed. Mix flour, baking powder, salt, and melted butter until they are combined.
  3. Pour the mixture into the pan that has been prepared. Bake 40 to 50 minutes or until the edges are golden brown and the toothpicks inserted in the center of the cake come out clean. Refrigerate completely in a baking sheet on a wire rack. Cakes can be stored at room temperature, well wrapped, up to 3 days. To serve, place the almond side cake on a serving plate. Serve with whipped cream and fruit, if desired.
This recipe is inspired by the rustic foodie

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