This Scandinavian Almond Bliss Cake is a delicate and delightful treat that combines a moist, buttery cake with a sweet, nutty topping.
75 minutes
This Scandinavian Almond Bliss Cake is a delicate and delightful treat that combines a moist, buttery cake with a sweet, nutty topping.
Unsalted Butter, melted and lukewarm
cups
Unsalted Butter, for greasing the pan
cups
cups
All Purpose Flour, for dusting the pan
cups
teaspoons
teaspoons
cups
Large Eggs, at room temperature
each
Whole Milk, lukewarm
cups
teaspoons
Unsalted Butter, cut into small chunks
cups
cups
cups
tablespoons
tablespoons
1. Preheat Oven and Prep Pan
Preheat your oven to 350 degrees Fahrenheit. Butter a 9-inch springform pan generously, then dust it with flour and tap out any excess.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and fine sea salt.
3. Beat Sugar and Eggs
In a separate large mixing bowl, beat the granulated sugar and eggs on medium-high speed for about three minutes until the mixture is light and slightly thickened.
4. Combine Wet Ingredients
Gradually add the lukewarm melted butter to the sugar-egg mixture, followed by the lukewarm whole milk and vanilla extract, mixing until smooth.
5. Mix Dry and Wet Ingredients
Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Finish blending the batter with a spatula to ensure there are no pockets of dry flour.
6. Pour Batter into Pan
Pour the batter into the prepared springform pan and smooth the top.
7. Bake Cake
Slide the cake into the oven and set the timer for 30 minutes.
8. Prepare Almond Topping
In a medium saucepan, combine the small chunks of butter, sliced almonds, granulated sugar, flour, and milk. Cook over medium-high heat until the mixture begins to bubble. Lower the heat to medium and continue cooking, stirring constantly, for about three minutes.
9. Add Topping and Continue Baking
After the cake has baked for 30 minutes, remove it from the oven and pour the almond topping over it, using a spatula to spread it evenly and cover the entire surface. Return the cake to the oven and bake for an additional 15 minutes.
10. Cool Cake
Once baked, transfer the cake to a cooling rack and let it cool for five minutes. Use a table knife to loosen the sides of the cake from the pan, then remove the sides of the springform pan. Allow the cake to cool to room temperature.
11. Serve Cake
Finally, lift the cake off the springform base and place it on a serving platter. Serve the cake at room temperature and enjoy the blissful combination of soft cake and crunchy almond topping.
Fold in a handful of dark chocolate chips or chunks into the batter. Chocolate and almond are a classic pair, and this will add a delightful surprise in every bite.
Mix in fresh or frozen berries such as raspberries, blueberries, or chopped strawberries to the batter. You can also top the cake with a berry compote or fresh berries and whipped cream.
Gently fold in a swirl of raspberry or lingonberry jam before baking. The tartness of the berries will contrast nicely with the sweet, buttery cake.
Introduce cocoa powder into the batter to create a chocolate almond version. For a richer taste, fold in some chocolate chips or a chocolate ganache topping.
Add the zest of one lemon or orange to the cake batter to infuse a bright citrus note. The oils in the zest will lend a fragrant aroma and a subtle tang that complements the almond flavor beautifully.
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