You know how I go on and on about how I like easy and small recipes and it doesn’t hurt to have some wow factor. Well, I was reading Susan’s blog and could not stop thinking about this Scandinavian Almond Cake she made. It contains simple ingredients everyone has in their pantry/refrigerator/freezer. I was surprised that this recipe called for just one egg. Can you think of any recipe that you only need one egg?
The cake is made in a pan called Rehruecken Loaf Pan. You can find it at Bed, Bath, and Beyond – $6.99, but cheaper if you use your 20% coupon. (btw, did you know those coupons never expire?)
I was researching this recipe; a person said they received this pan as a gift when someone brought it to her dinner party during the holidays. She didn’t mention if it had a cake in it or not, but what a clever idea – not too expensive and probably not many have one. If you have a foodie friend may I suggest doing the same and be sure to print out the recipe, because this recipe just fits the pan.
The ridges guide serving size. I read on one of the sites it would serve 18. Well that would not be true at my house, but more than enough for 6 two-inch servings. The pan measures 12 inches long.
We are almond lovers here, so it is always welcome when you smell toasted almonds coming out of the oven.
I think you can dress this cake up or leave it plain with a sprinkle of confectioners sugar and you have a lovely dessert.
Now that I have made this Scandinavian Almond Cake, I have other ideas of what else I could make in this pan since I have one that is not as captivated with our love of almonds. I think you could change up the flavors easily enough, but I will have to give it a try before I can swear to it. 🙂
All in all I am really happy with this cake. I want to thank Susan at Savoring Time In The Kitchen for introducing me to another delicious cake.
- 1 ¼ cups sugar
- 1 egg
- 1 ½ teaspoons almond extract
- ⅔ cup milk
- 1 ¼ cups flour
- ½ teaspoon baking powder
- ½ cup butter, melted
- pinch of salt
- 4 tablespoon of slivered almonds
- Almond flour for coating the pan
- Mise en Place ~ Gather Ingredients
- Preheat oven to 350 ° F.
- Toast almonds on a small baking sheet in a 350F oven for approximately 5-7 minutes – be careful not to burn them.
- Prepare your Rehrueckan pan with butter - dust with flour – I used almond flour.
- Beat sugar, egg until it lightens in color.
- Add extract and milk.
- Add flour and baking powder – do not over mix.
- Add cooled melted butter.
- Sprinkle toasted almonds in the bottom of pan.
- Pour batter into pan.
- Place pan on a half-sheetpan - be careful to avoid tipping over.
- Bake for 40-50 minutes. Edges will be golden brown.
- Cool in pan before removing. Cake will break if removed too soon.
- Sprinkle with confectioners’ sugar.
Garnish with sliced almonds, confectioners sugar, fresh berries or puree, or whipped cream. You may also slice the cake horizontally through the center and fill the cake with any of these garnishes.
I’m taking this to
COOKING AND CRAFTING WITH J & J
CINDY’S AT AMAZE ME MONDAY
SUSAN’S AT METAMORPHOSIS MONDAY
CHARLENE’S AT BUSY MONDAY’S
DEBBIE’S AT CONFESSIONS OF A PLATE ADDICT
THELOULOUGIRLS LINK PARTY
KATHRYN’S AT HTTP://WWW.THEDEDICATEDHOUSE.COM
LAURIE’S AT SNICKERDOODLE CREATE-BAKE-MAKE LINK PARTY
LORI’S AT TICKLE MY TASTEBUDS
KIM’S AT WOW US WEDNESDAY
MIZ HELEN’S AT MIZ HELEN’S COUNTRY COTTAGE
Jan at Share Your Cup