Norwegian Almond Cake
Looking to explore traditional Norwegian recipes? This is a GREAT starter recipe!
This delicious almond cake is easy to make and crowd-pleasing.
I top mine with a simple glaze and sliced almonds. This is untraditional, but makes the cake even more delicious, in my opinion.
You will need a special pan (link below). But you’ll want to make this cake over and over again – trust me!
If you love trying out Norwegian/Scandinavian recipes, I’ve got a treat for you:
Norwegian almond cake.
This cake is one of my favorites – Scandinavian or not.
It’s light in texture, has a subtle almond flavor, and thanks to the corrugated ridges in the pan, the cake slices are essentially pre-portioned.
It’s made from simple ingredients you probably have on hand right now, and is budget-friendly.
Every time I make this, I think, “I need to make this more!”
Do I Need A Special Pan To Make This Cake?
A specialty Scandinavian almond cake pan is the preferred pan to make this cake in. I purchased mine in a gift shop in Walker, Minnesota.
BUY ALMOND CAKE PAN ONLINE: You can also purchase this pan on Amazon: Almond Cake Pan
However, I suspect that a standard loaf pan would also work. The cake would not have ridges, obviously, but the flavor and general shape would be the same. If you try using a loaf pan, watch the bake time closely to avoid burning.
Recipe Tips
- The icing and almond slices on the cake are optional. (I definitely prefer this cake with these toppings!)
- If you don’t like icing, you could serve this cake with whipped cream and berries.
- I used the recipe that came with the pan, but I used less sugar than what is called for. The cake is plenty sweet with 1 cup of sugar (as opposed to 1 1/4 cups).
More Norwegian Recipes
I LOVE making traditional Norwegian recipes. It’s my favorite way to explore my Scandinavian roots. Here are some other recipes you can try:
Norwegian sweets/dessert recipes:
- Rice pudding (risgrøt)
- Norwegian cream pudding (rømmegrøt)
- Almond kringler
- Goro
- Krumkake
- Kringla
- Pepperkaker cookies
- Sandbakkelse
- Sweet soup (sot suppe)
- Lefse
- A Scandinavian snack board
- Norwegian egg coffee (the perfect accompaniment to Norwegian sweets!)
- Non-alcoholic gløgg (mulled juice)
Traditional Norwegian/Scandinavian recipes – savory:
- Potato dumplings (potet klub)
- My Norwegian grandma’s meatball recipe (kjøttkaker)
- Swedish meatballs
- Flatbread (flatbrod)
- Open-faced sandwiches
Norwegian Almond Cake
Ingredients
For Cake:
- 1 cup granulated sugar
- 1 egg
- 1 1/2 teaspoons almond extract
- 2/3 cup milk
- 1 1/4 cup flour
- 1/2 teaspoon baking powder
- 1 stick melted butter
For Icing:
- 1 1/2 cups powdered sugar
- 2 to 3 tablespoons heavy cream
- A drop or two of almond extract
- Sliced almonds, for topping
Instructions
- Preheat oven to 350F. Spray a Scandinavian almond cake pan generously with non-stick cooking spray, and flour the pan.
- In a large mixing bowl, beat sugar, egg, almond extract, and milk until smooth. Add flour and baking powder. Stream in melted butter and beat until incorporated.
- Pour batter into prepared pan. Bake for 30 to 35 minutes, until cake is golden brown, and a toothpick inserted into the middle of the cake comes out clean. Allow cake to cool completely.
- Make icing: In a large mixing bowl, combine powdered sugar, cream, and almond extract. Mix until smooth.
- To serve, drizzle icing over cake and sprinkle with almonds. Cut cake along ridges
Notes
Please note: The recipe attached to the pan says to bake the cake for 40 to 50 minutes. However, my cake was done after 30 minutes. Be sure to check the cake starting at 25-30 minutes to avoid over-baking.
22 Comments on “Norwegian Almond Cake”
What is the cake that is made with ground up almond paste in the middle of a layer of a cookie like dough with the dough crossed pattern on the top? I think it has a name that designates it as a royal cake. My dad used to make it at Christmas time.
Hmm, I’m not familiar with that cake but am curious if anyone else knows.
Marzipan log? Or pastry with marzipan (almond paste) filling?
There is no marzipan in this recipe.
It sounds a little similar to gallette des rois!
Fristakaka but I’m probably spelling it wrong
Sounds like Kringle
You are referring to “kransekake”
Sounds like kransekake to me!
I’ve been making Swedish Almond cake for over 20 yrs. My recipe is a bit different, but I use the same pan. I cover the bottom of the pan with almonds and when I turn the cake out the almonds are at the top and then I dust it with powered sugar. I’m interested to try your frosting. Thanks for sharing.
That sounds delicious, Lisa! I’m going to have to try it with almonds on the bottom sometime.
I made this cake for the first time. The outside was a little crunchy. I baked it about 35 minutes—I took it out when a toothpick came out clean. Also, the cake had elevated edges after baking so that when I inverted it, the cake wasn’t flat against the plate. I checked the amount and freshness of the baking powder. The flavor is great, but I’m a bit disappointed. I’d like to serve this at a shower in a few days. Any helpful ideas?
Hi Mary – Thanks for your comment. I’m sorry to hear it didn’t turn out perfectly. I would maybe cut a small amount off of the bottom to make the slices level. Or, you could cut the cake and put it on individual plates, with a drizzle of icing and some fruit on top. It would be very pretty that way. As far as the crunchy edge, that’s how mine turned out as well and I enjoyed it that way 🙂
I am having trouble and am so disappointed in the pan. The last two times I made it , it’s raised up and over the pan in the oven making a terrible mess in my oven. What on earth am I doing wrong. Wanted to give to my neighbor for her birthday.
Shoot – Maybe you have a different size pan? You could certainly try taking out 1/2 cup of batter so the pan isn’t too full.
I bought a pan like this for A Swedish Almond cake in Redwing, Minnesota. Wonderful cake! Going to try the recipe you shared, with the frosting!
Do you use cake flour or all purpose?
All-purpose flour
Help. The button of my cake doesn’t fully cook.
I love this cake!
I purchased a pan on line and it came with a great recipe.
Each time I’ve tried it it stuck to the pan. I’ve buttered generously, buttered and floured and even used pam but no luck…..is it the pan?
love to hear what you think….
Hi Wendy – That hasn’t been my experience. I don’t know what else to suggest. Do you let it cool completely before turning it over? And tap on the pan?
My old recipe says I should let it cool completely and most likely overnight or else the cake will not come outdo the pan well. Maybe that is what is happening to some of the above readers.