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!
I came across the loaf cake on the food blog, BakingBar. It’s a family recipe, passed down by David’s grandma.
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.
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!
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!
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- 280g/10oz caster sugar
- 1 egg
- 160ml/5⅔ fl oz milk
- 1½tsp almond extract
- 150g/5¼oz plain flour
- 115g/4oz butter, melted
- ½tsp baking powder
- 30g/1oz flaked almonds
- Preheat the oven to 175ºC/ºF/Gas mark
- In a medium-sized mixing bowl, whisk together the sugar and egg
- Beat in the milk a little at a time
- Beat in the almond extract
- In a separate, medium-sized mixing bowl sieve together the flour and baking powder
- Add the dry mixture to the wet and combine
- Fold the melted butter into the batter
- Pour the batter equally into two greased & lined 500g/18oz loaf tins
- Sprinkle the flaked almonds over the top of both
- Bake for 25-30 minutes or until a skewer inserted into the middle comes away clean
- Remove from the oven and allow the loaves to cool on their tins for 20 minutes
- Dredge with icing sugar, cut into slices and serve