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.
250 g almonds, whole
250 g caster sugar
1 tsp vanilla
(pinch of salt)
butter for the tin
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.
My mother associates this cake with Christmas because her grandmother used to bake it for the holidays. And the red colour helps with that association too, I’m sure. In general, though, this type of cake has nothing to do with Christmas. It is a cake we eat all year round and it got its name from Cardinal Mazarin.
Consisting of a shortcrust with an almond filling this cake is chewy and not too sweet. It also has the unusual addition of desiccated coconut, and although I’m not a fan in general, it really works here.
Mazarin cake, serves 8-10
75 g butter
35 g caster sugar
1 egg white
100 g plain flour
1 1/2 tsp baking powder
100 g almonds
50 g desiccated coconut
100 g butter
150 g caster sugar
red food colouring
Cream butter and sugar for the shortcrust. Add the egg white, flour and baking powder. Incorporate and cover a baking tin with the dough.
Blanch the almonds and grind them finely. Add coconut, butter and sugar. Add the eggs and colouring. Pour into the tin and bake in 175C about 20-30 minutes. Leave to cool and dust with icing sugar.
The third cake for work last month was very popular; my colleagues are crazy about almonds.
The recipe for this cake is from a wonderful Swedish food blog called Anne’s food, and yes, it is in English. I made some slight changes to the recipe though, as I couldn’t find any good substitute for the chocolate with nuts in (Marabou’s Schweizernöt). Instead I used regular milk chocolate for the ganache and added some chopped almonds to it as well as some seasalt at the end. Toasted chopped almonds would have been even better, will do that next time.
The salt I used was a vanilla salt from Halen Môn, but using regular Maldon salt is just fine. I was just intrigued to try the vanilla salt. It is black from all the vanilla seeds and taste wonderful.
Almond cake with milk chocolate ganache, chopped almonds and seasalt, serves 8-10
270 g caster sugar
100 g ground almonds
75 g plain flour
100 g butter
200 g milk chocolate
5 tbsp cream
1 tbsp butter
Preheat the oven to 175C. Melt the butter and grease a round cake tin. Beat eggs and suga pale and fluffy with an electric mixer. Add the almonds, flour and butter. Stir to combine properly. Pour the batter into the tin and bake for 20-25 minutes. Leave to cool completely before spreading on the ganache.
Melt the chocolate for the ganache in a saucepan on low heat or in a bain marie. Add the cream and stir, then add the butter and combine. Spread the ganache onto the cake and sprinkle with the almonds. Let it set and sprinkle with salt before serving.