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
Ingredients
  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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Instructions
  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
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Adapted from Baking Bar
Adapted from Baking Bar
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Almond loaf cake

Home-made almond loaf cake | H is for Home

Today’s almond loaf cake wasn’t meant to happen; Justin requested a coconut cake that he could have with an afternoon cup of tea. We didn’t have any dessicated coconut in the store cupboard and it was out of stock when I went to by some from the supermarket.

Almond loaf cake batter in a a tin

A snap decision in Morrison’s saw me pick up a bag of ground almonds instead… and what a good decision that turned out to be.

Cooked almond loaf cake in its tin | H is for Home

A last-minute, quick, basic wet & dry recipe that turned out to be taste triumph!

Preparing to pipe chocolate on to almond loaf cake

A little drizzle of chocolate finished it off nicely.

Home-made almond loaf cake | H is for Home

A new one for my afternoon cake repertoire!

Almond loaf cake
Serves 8
Cook Time
45 min
Cook Time
45 min
Ingredients
  1. 175g/6oz + 1tbsp golden caster sugar
  2. 150g/5oz butter, softened
  3. 2 eggs
  4. ½tsp almond essence
  5. 4 tbsp milk
  6. 125g/4½oz plain flour
  7. 1½ tsp baking powder
  8. ¼tsp salt
  9. 150g/5oz ground almonds
  10. 50g/2oz dark chocolateHome-made almond loaf cake ingredients
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Instructions
  1. Preheat the oven to 175ºC/325°F/Gas mark 3
  2. Grease a 450g/1lb loaf tin
  3. Cream the butter and sugar together
  4. Beat in the eggs one at a time until well combined
  5. Stir in the almond essence and the milk
  6. In another mixing bowl, sieve together the flour, ground almonds, baking powder and salt
  7. Stir this into the wet ingredients in three batches, stirring well after each addition
  8. Spoon the batter into the prepared loaf tin, levelling out using a spatula or back of the spoon
  9. Sprinkle the tablespoon of sugar evenly over the top
  10. Bake for 45 minutes or until a skewer inserted into the centre comes away clean
  11. Allow to cool in the tin for at least half an hour
  12. Break up the chocolate into a small heat-proof bowl
  13. Melt in a bain-marie or in 10-second bursts in a microwave
  14. Make a piping bag out of a triangle of parchment paper, fill with the melted chocolate and zig-zag over the top of the cake
  15. Serve
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