Scandinavian Almond Cake
You really need the special pan for this wonderful cake. I bought mine at the Uffda Shop in Red Wing, MN. The pan has indentations on the "log" on where to slice it. Instructions say to "save the end for the cook as a reward." So true.
Find the pan here: Uffda Shop Cake Pan
Here's the recipe:
Spray pan with Pam or cooking spray.
Beat well: 1 1/4 cup sugar
1 egg
1 1/2 tsp pure almond extract
2/3 cups milk
Add: 1 1/4 cup flour
1/2 tsp baking powder
Add: 1 sick melted margarine (they experimented with butter and really preferred the density of the cake with margarine).
Mix well
OPTIONAL: Place (lots of) sliced almond on the bottom of the pan. Pour batter in.
Bake at 350 for 40-50 minutes (50 minutes for me in the last two ovens). Edges must be golden brown. Cool in pan before removing. Cake will break if removed too soon. Sprinkle with confectinary sugar.
ADDITIONAL INSTRUCTIONS THAT COME WITH PAN:
To avoid underbaking the cake, use the toothpick test and don't go by just the color of the cake.
COOLING: you don't have to wait until the cake is completely cooled; it can be removed from pan after 30-40 minutes.
When cool, turn pan over, tap each end lightly on countertop, place thumbs in center indentation, spread pan sides slightly and gently, and move thumbs slowly from the middle to each end-repeating until the cake slips out. This is easy to do.
Slice on indentations....save the ends for the cook as a reward (they are the BEST part!)
Serve with fruit spreads/preserves, fresh berries or any type of fruit, ice cream, or just plain. Top with real whipped cream, which is practically a Scandinavian requisite.
This cake freezes very well.
Find the pan here: Uffda Shop Cake Pan
Here's the recipe:
Spray pan with Pam or cooking spray.
Beat well: 1 1/4 cup sugar
1 egg
1 1/2 tsp pure almond extract
2/3 cups milk
Add: 1 1/4 cup flour
1/2 tsp baking powder
Add: 1 sick melted margarine (they experimented with butter and really preferred the density of the cake with margarine).
Mix well
OPTIONAL: Place (lots of) sliced almond on the bottom of the pan. Pour batter in.
Bake at 350 for 40-50 minutes (50 minutes for me in the last two ovens). Edges must be golden brown. Cool in pan before removing. Cake will break if removed too soon. Sprinkle with confectinary sugar.
ADDITIONAL INSTRUCTIONS THAT COME WITH PAN:
To avoid underbaking the cake, use the toothpick test and don't go by just the color of the cake.
COOLING: you don't have to wait until the cake is completely cooled; it can be removed from pan after 30-40 minutes.
When cool, turn pan over, tap each end lightly on countertop, place thumbs in center indentation, spread pan sides slightly and gently, and move thumbs slowly from the middle to each end-repeating until the cake slips out. This is easy to do.
Slice on indentations....save the ends for the cook as a reward (they are the BEST part!)
Serve with fruit spreads/preserves, fresh berries or any type of fruit, ice cream, or just plain. Top with real whipped cream, which is practically a Scandinavian requisite.
This cake freezes very well.
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