Cakes & Bakes: Swedish almond cake

Slice of home-made Swedish almond cake | H is for Home

We’ve just about made our way through last week’s mammoth sourdough coffee chocolate cake. This week, Justin has requested another afternoon tea cake – so I’ve obliged with this Swedish almond cake… one of his favourite flavours!

Egg, sugar and flour in mixing bowls | H is for Home

I came across the loaf cake on the food blog, BakingBar. It’s a family recipe, passed down by David’s grandma.

Swedish almond cake batter | H is for Home

I only made a couple of little tweaks to the original recipe; I omitted the ½ teaspoon of ground cinnamon, added a sprinkling of flaked almonds and divided the batter into two, smaller loaf tins.

Swedish almond cake batter in loaf tins | H is for Home

As they baked, the smell of almond wafted through the house – I could barely wait for them to be taken out of the oven before I was ready to slice and devour!

Cooked Swedish almond cakes in loaf tins | H is for Home

Do sit tight and be patient though, allowing the loaf to cool for half an hour or so really does make all the difference. Brew yourself a lovely cup of tea, cut a couple of slices, take a set, put your feet up and tuck in!

Two loaves of Swedish almond cake | H is for Home

Click here to save this recipe to Pinterest for later!

Swedish almond cake
Serves 12
  1. 280g/10oz caster sugar
  2. 1 egg
  3. 160ml/5⅔ fl oz milk
  4. 1½tsp almond extract
  5. 150g/5¼oz plain flour
  6. 115g/4oz butter, melted
  7. ½tsp baking powder
  8. 30g/1oz flaked almonds
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  1. Preheat the oven to 175ºC/ºF/Gas mark
  2. In a medium-sized mixing bowl, whisk together the sugar and egg
  3. Beat in the milk a little at a time
  4. Beat in the almond extract
  5. In a separate, medium-sized mixing bowl sieve together the flour and baking powder
  6. Add the dry mixture to the wet and combine
  7. Fold the melted butter into the batter
  8. Pour the batter equally into two greased & lined 500g/18oz loaf tins
  9. Sprinkle the flaked almonds over the top of both
  10. Bake for 25-30 minutes or until a skewer inserted into the middle comes away clean
  11. Remove from the oven and allow the loaves to cool on their tins for 20 minutes
  12. Dredge with icing sugar, cut into slices and serve
Adapted from Baking Bar
Adapted from Baking Bar
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