Scandinavian Almond Cake

~from Savoring Time in the Kitchen

This traditional almond cake is made with a Rehruecken Pan which you can purchase at Bed, Bath & Beyond or Amazon.

1 ¼ cup granulated sugar

1 egg

3/4 teaspoon vanilla

3/4 teaspoon almond extract

2/3 cup heavy cream

1-1/4 cup cake flour (I used all-purpose flour)

½ teaspoon baking powder

½ teaspoon salt

4 ounces (1 stick) melted butter or margarine

1/4 cup toasted sliced almonds (optional)

Garnish with sliced almonds, powdered sugar, fresh berries or puree, or whipped cream. You may also slice the cake horizontally through the center and fill the cake with any of these garnishes. 

Toast almonds on a small baking sheet in a 350F oven for approximately 5-7 minutes, watching carefully so they don't burn.

Beat together sugar, egg, extract and heavy cream. Sift together flour, baking powder and salt and add to mixture. Fold in melted butter and blend until smooth.

Prepare the Rehrueckan pan by spraying with non-stick baking spray such as Bakers Joy.

Pace toasted sliced almonds in bottom of prepared pan and pour in batter.

Bake at 350F for about 40 minutes. A toothpick inserted in the middle should come out clean and the cake should be brown around the edges.

Cool cake in pan for 30 minutes and then place a serving plate on top of the cake pan and invert to release the cake.

Adapted from Ingebretsens