When I saw this beauty (then served with almond sorbet and blackberries) on the great Swedish food blog; Skånska Skafferiet (The Scanian Larder), I knew my colleagues would love it.

And I seem to know them pretty well, because this cake was the first to vanish when I baked for the office this time. I had also made a scrumptious lemon cake and some chocolate pots (recipes to follow).

Almond cake with whipped cream and strawberries, serves 6-8

Translated from Anna’s recipe.

The cake:

250 g almonds, whole

250 g caster sugar

4 eggs

1 tsp vanilla

(pinch of salt)
butter for the tin

To serve:

300 ml lightly whipped cream

200 g strawberries, washed and halved

Pre-heat the oven to 180C. 

Grind the almonds. Beat eggs and sugar, salt and vanilla until pale and fluffy using an electric whisk or Kitchen Aid. Fold the ground almonds into the fluffy mixture, keeping some to coat the tin. Butter a round baking tin/dish and coat with ground almonds. Add any remnants to the cake batter and pour it into the tin. 

Bake in the middle of the oven for 55-60 minutes. Remove the cake and let it cool completely before decorating it with whipped cream and berries. 

Grädda i mitten av ugnen i cirka 55-60 minuter. Ta ut kakan och låt den svalna ordentligt innan du spänner av kanterna.