Scandinavian Almond Cake

Rosemaling in Uvdal Stave church, Norway

By Cat, Dec 2011 (Photo, right, from Wikimedia Commons)

See also: 1. Danish Almond Torte (Mandelkage); 2. Scandinavian Foods Menu

A version of almond cake is made throughout Scandinavia. The version I have made is the Danish Almond Torte (Mandelkage) (made with almond paste), but I tried a version in each country I visited on my 2006 trip to Scandinavia. It’s very light, rich and almondy – wonderful. 

Traditionally this delicacy is made in a special steel pan (see photo below, in recipe). I purchased mine, along with a serving tray made of fine porcelain and decorated in Rosemaling, Norwegian folk art (see photo below from Lefse Time (2).

Almond Cake Tray, with Rosemalling

The long slender plate (pictured left, from Lefse Time (3) is perfect for serving the almond cake, but a long, slender platter will also work.

 Scandinavian Almond Cake

This recipe is adapted from Lefse Time (3). I’ve not yet made this version. The original recipe includes 1 ¼ cup sugar, which I replace with stevia and Rapadura sugar (and provide the white sugar equivalent). Instead of white flour, I use mostly whole grain flour presoaked overnight in sour raw milk, or in a mix of yogurt and fresh milk.

If you do not have an almond cake pan, use 2 loaf pans, such as for baking bread.

Ingredients & Equipment:

• ¾ cup whole wheat pastry flour
• ⅔ cup soured raw milk, buttermilk, or 1 Tbsp yogurt plus raw milk to make ⅔ cup
• ½ cup unbleached white flour
• ½ tsp baking powder (aluminum-free)
• 1 egg
• 1 ½ tsp almond extract
• ½ tsp stevia extract powder plus ½ cup rapadura or white sugar (or use 1 ¼  cup sugar and no stevia)
• 1 stick butter, melted
• slivered almonds (optional)
• Equipment (photo, right, from Amazon (1)
  

  Almond Cake Ribbed Pan

• medium bowl
• 2 small bowls
• baking parchment
• small saucepan for melting butter
• almond cake pan (or two loaf pans)
• almond cake serving tray (optional)

Method:

1. Presoak: Sift whole grain flour into a bowl, then stir in sour milk/yogurt-milk mixture. Press sheet of oiled parchment against surface, cover bowl with a cloth, and let rest on counter overnight.
2. In morning, preheat oven to  350°F. Butter pan(s). If desired, sprinkle slivered almonds over bottom of pan(s).
3. Melt butter & set aside.
4. Sift white flour and baking powder into a small bowl; set aside. NOTE: if your baking powder is more than a year old, add up to ⅛ tsp cream of tartar.
5. If using stevia dissolve it in a tiny amount of lemon juice (less than ¼ tsp), as it won’t readily dissolve in the next step
6. In another small bowl, beat the egg with the almond extract and sweetener(s). Stir into the soaked mixture with the dry ingredients. Pour butter over and stir in.
7. Pour batter into prepared pan(s). Bake in preheated oven 40 – 50 minutes (less if using 2 loaf pans), or until edges are golden brown. Cool cake in pan completely before removing.

Assembly or Serving ideas

• To remove cake from pan, place inverted Almond Cake Plate (or other long serving tray/plate) on top of pan and flip. Carefully lift off pan.
• Dust cake with powdered sugar if desired (use Rapadura unrefined powdered sugar, or Make Your Own Unrefined Powdered Sugar)
• Slice cake between ridges (about ½” – ¾” thick).
• Serve with freshly whipped cream, if desired.

References

1. Amazon, Almond Cake Pan (amazon.com/Rehrucken-Ribbed-Loaf-Pan-Long/dp/B002UCB5AA/
2. Lefse Time, Almond Cake Tray (lefsetime.com/store/Rosemaled-Almond-Cake-Tray.html; photo can be viewed at Rosemaled Almond Cake Plate
3. Lefse Time, Almond Cake recipe (efsetime.com/all_about_lefse/almond_cake_recipe.php)