|Nutritional Guidelines (per serving)|
|Servings: 1 cake (18 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This very popular cake, most often prepared in a special almond cake pan, can be found at almost any American-Scandinavian get-together or holiday bazaar. Toasting the almonds adds a buttery richness to the standard recipe.
- 1/8 cup sliced almonds
- 1/2 cup margarine (or butter, softened to room temperature)
- 1 1/4 cup sugar
- 1 egg
- 1 1/2 tsp. almond extract
- 2/3 cup milk
- 1 1/4 cup flour
- 1/2 tsp. baking powder
- Optional Garnish: powdered sugar
Preheat oven to 350ºF. When oven has come to heat, place almonds in shallow pan and roast in the oven for 8 to 10 minutes, just until lightly browned.
Cream together margarine and sugar. Stir in egg, almond extract, and milk. Sift together flour and baking powder; stir into batter until well-blended and no lumps remain.
Lightly coat an almond cake pan or loaf pan with cooking spray. Sprinkle toasted almonds in bottom of the pan, and then pour batter on top.
Bake in the oven until golden-brown, about 40 minutes. Cool thoroughly in the pan to prevent the cake from breaking when removed; sprinkle with powdered sugar, if desired, before serving. Cake freezes beautifully.
Yield: 18 slices Scandinavian Almond Cake.