Have you ever had Scandinavian Almond Cake? It’s so delicious, I could eat the entire thing myself in one sitting. The cake has a wonderful texture, soft on the inside and just a little crunchy on the outside, and manages to be rich and light at the same time.
There’s a special pan called a rehrücken that gives the cake its curved shape and ridges. In the past my mom has used my partly-Swedish Grandma’s cake pan, but this year my entirely-Norwegian aunt gave us each our own pan for Christmas. And she did the most amazing presentation: she found beautiful glass plates just the right size, placed a package of almond extract inside the pan, and wrapped the whole thing up in white tulle and ribbons. Gorgeous.
My first attempt at making the cake with the recipe included with the pan didn’t go well. The cake was getting perilously brown at the edges, so I took it out even though the middle wasn’t completely set. I let the cake cool before gently turning it over to remove it from the pan. The cake slid right out and everything seemed fine. But then it just sort of flooped in the middle. I tried again and instead of baking it for 40 (or so) minutes at 350, I baked it at 325 for 20 minutes and then turned the temperature up to 350 and let it cook for another 40 minutes (or so; my oven cooks a little slow). The cake turned out much better that time.
The cake would be great for any get-together or—our favorite—with cocoa after coming in from skating or sledding on a cold winter’s day.
Scandinavian Almond Cake
Preheat oven to 325 degrees.
1-1/4 cups sugar
1-1/2 teaspoons almond extract
2/3 cup milk
1-1/4 cups flour
1/2 tsp. baking powder
1 stick melted butter or margarine
Beat mixture well.
Spray pan generously using Pam with flour (I’ve heard this works best) just before pouring batter into pan. Bake at 325 degrees for 20 minutes, then increase temperature to 350 degrees and bake for 40 minutes or until edges are golden brown and toothpick inserted into the center comes out clean.
Let cake cool for 10 minutes and then invert onto a wire rack to cool completely. Dust with powdered sugar and enjoy!
If you’re having trouble removing the cake, loosen by inserting a knife along the edges of the pan.