Norwegian Almond Cake

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 cup (100g) ground almonds 1 cup (100g) ground almonds
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 3 large eggs 3 large eggs
• 1 teaspoon almond extract 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 8g
• Carbohydrates (total, sugars): 40g, 26g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
2. 2.
   In a medium bowl, whisk together the all-purpose flour, ground almonds, baking powder, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the almond extract and vanilla extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. 7.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
9. 9.
   Once the cake has cooled, prepare the glaze by whisking together 1 cup of powdered sugar and 2 tablespoons of lemon juice until smooth.
10. 10.
    Drizzle the glaze over the top of the cake, allowing it to drip down the sides.
11. 11.
    Serve the Norwegian Almond Cake at room temperature and enjoy!

Treat your ingredients with care...

• Ground Almonds — Ensure that the ground almonds are finely ground for a smooth texture in the cake batter.
• Almond Extract — Use high-quality almond extract to achieve a pronounced almond flavor in the cake.
• Whole Milk — For a richer taste, you can substitute whole milk with heavy cream.

Tips & Tricks

• To enhance the presentation, garnish the cake with slivered almonds or edible flowers.
• For a variation, you can add a layer of raspberry jam between two cake layers.
• Serve the Norwegian Almond Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• To make the cake ahead of time, you can bake and cool it, then wrap it tightly in plastic wrap and store it in the freezer for up to 1 month.

Serving advice

Slice the Norwegian Almond Cake into wedges and serve it on dessert plates. Accompany each slice with a dusting of powdered sugar and a drizzle of raspberry coulis for an elegant touch.

Presentation advice

Present the Norwegian Almond Cake on a decorative cake stand or platter. Place a few fresh berries around the base of the cake for a pop of color. Serve it with a side of whipped cream or vanilla sauce for guests to add as desired.