Norwegian Almond Cake

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (100g) ground almonds 1 cup (100g) ground almonds
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (227g) unsalted butter, cold and cubed 1 cup (227g) unsalted butter, cold and cubed
• 2 large eggs 2 large eggs
• 1 teaspoon almond extract 1 teaspoon almond extract
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 24g, 12g
• Carbohydrates (total, sugars): 47g, 26g
• Protein: 6g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan.
2. 2.
   In a large mixing bowl, combine the flour, ground almonds, sugar, baking powder, and salt.
3. 3.
   Add the cold cubed butter to the dry ingredients and use your fingertips or a pastry cutter to cut the butter into the mixture until it resembles coarse crumbs.
4. 4.
   In a separate bowl, whisk together the eggs, almond extract, and milk.
5. 5.
   Pour the wet ingredients into the dry ingredients and mix until just combined.
6. 6.
   Transfer two-thirds of the dough into the greased cake pan and press it evenly onto the bottom and up the sides.
7. 7.
   Spread the almond filling over the dough.
8. 8.
   Roll out the remaining dough into thin strips and create a lattice pattern on top of the almond filling.
9. 9.
   Bake for 35-40 minutes, or until the crust is golden brown.
10. 10.
    Allow the cake to cool completely before serving.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for both the crust and the filling. If you can't find ground almonds, you can grind whole almonds in a food processor until finely ground.

Tips & Tricks

• For a variation, you can add a sprinkle of cinnamon to the almond filling for a warm and aromatic twist.
• Serve the Norwegian Almond Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• If you prefer a sweeter crust, you can sprinkle some granulated sugar on top of the lattice pattern before baking.
• Make sure to let the cake cool completely before slicing to ensure clean and neat slices.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Norwegian Almond Cake at room temperature or slightly warmed. It pairs wonderfully with a hot cup of coffee or tea.

Presentation advice

To enhance the presentation, dust the top of the cake with powdered sugar just before serving. You can also garnish with a few toasted almond slices for an extra touch of elegance.