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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (74g) Recipe makes 10 servings |
||
| Calories 254 | ||
| Calories from Fat 94 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.5g | 16% | |
| Saturated Fat 6.4g | 31% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 47mg | 15% | |
| Sodium 98mg | 4% | |
| Potassium 52mg | 1% | |
| Total Carbohydrate 37.9g | 12% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 25.1g | ||
| Protein 2.9g | 5% | |
Traditional Swedish Almond Cake Slices
By: Um Safia
Jun 16, 2007
Published for ZWT III. Recipe from cooks.com. Very simple to make, can be doubled and baked in a 'Bundt' pan or as in recipe states to create almond slices
SERVES 10 , 20 slices
Ingredients
- 1 1/4 cups sugar
- 1 free-range egg
- 1 1/2 teaspoons almond extract
- 2/3 cup milk
- 1 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon cinnamon
- 8 tablespoons butter, melted
Directions
1
Preheat oven to 350°F Beat sugar, egg, almond extract and milk together. Add flour and baking powder, finally adding the butter.2
Spray baking dish (approx. 10" by 7") with spray oil or any non-stick coating. Bake at 350 degrees for 50 minutes or until skewer or toothpick comes out clean when inserted into the middle.3
Cool for 20 minutes, then remove from pan.4
When ready to serve dust with icing sugar and cut cake into slices approximately 1" by 3.5".
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- Course > Desserts > Cakes
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > European > Scandinavian > Swedish
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Taste/Mood > Sweet
- Occasion > To Go... > Picnic
- Occasion > To Go... > Brown Bag
- Dietary > Vegetarian
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Blue Peacock
On Dec 21, 2008
This cake was very tasty with a light almond taste. I followed the directions as posted, except added 1/2 teaspoon vanilla extract and 3 cardamom pods (crushed in a mortar and pestle) in place of the cinnamon. When baking, I used a Bundt pan, and it stuck a little. Next time, I plan to grease and flour the pan so it will come out easier. This cake is good for those who want a simple cake for tea time or anytime. Thank you Um Safia for sharing.
From: BLUE ROSE
On May 27, 2008
I am not an almond cake lover but this one has to be one of my favorite. My DH also raved on how good this was. So easy to make in no time at all. Will be making this one again for company to try.
From: French Tart
On Jun 24, 2007
A real winner of a cake! I made this in a loaf tin and sprinkled the slices with vanilla icing sugar to serve. I adore almonds, and this cake was VERY almondy! I did NOT add the cinnamon, but added a little extra of the almond extract and about 1/2 cup of ground almonds - only because I had some left in an opened bag! Would make a very good dessert pudding cake - served warm. Made for ZWT3 - thanks for posting Rezika! FT
From: **Jubes**
On Aug 25, 2008
Reviewed for the Kids Cooking Forum Recipe Tag Game Easy to make and tasted great. I used a gluten-free flour blend and added a teaspoon of xanthan gum for a gluten-free cake.
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