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
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Susan says
Thanks so much for the mention, Madonna! I love this cake and it’s so delicious with fresh fruit and whipped cream. I can’t wait to see what else you think of making in that beautiful pan 🙂
Ms. Lemon says
I am thanking you Susan. This is such a delicious cake and I am all in for the whipped cream and and fresh fruit. I have a chocolate lover so I think I can work something out and I’m thinking something lemon. How about some lemon curd swirled into that whipped cream or some ice cream and meringue and turn it into a small baked Alaska? I especially like the size of this cake, and who ever heard of making a one egg cake?
Nancy Buchanan says
I love everything about this recipe! And I had no idea about that pan – definitely putting it on my list – love that the ridges serve as guides for slices – brilliant!!!
The only thing that could be better is to have a slice of that cake in front of me right now… guess I better go and get that pan!!!
Ms. Lemon says
Nancy, don’t forget your coupon. 🙂
Jenna says
This sounds lovely, do you think it would work in a bundt pan?
Ms. Lemon says
Jenna, I am not sure. I poured 2 1/2 cups of water into the pan to check to see how much batter the pan holds. If you try it in a bundt let me know how it works. I’ll add it to the post.
I am not promoting purchasing a pan, but I live a smaller life now that my children are grown and I was happy to find a cheap way of having my cake and eating it too. 🙂
Thanks for stopping by, I appreciate you.
Penny says
I am inspired. You girls are always coming up with the best ideas. Will be getting that pan and making that cake. Thanks Madonna and Susan.
Ms. Lemon says
Susan makes some really good food. I always love to see what she has been cooking as I love seeing what you are making.
Don’t forget your coupon.
Marsha M-SOCAL says
After I read your post I made this cake. It was wonderful still hot out of the oven. My husband ate two pieces
Ms. Lemon says
I am thrilled. It is a lovely cake.
Mimi says
This looks so beautiful! Love the color of the inside of the cake. Makes me wish I baked more…
Ms. Lemon says
I was impressed with the crumb of this cake, especially with such few ingredients and only one egg.
Thanks for stopping by.
Lorrie says
Looks like a wonderful cake. Almonds are a favourite here, too.
Ms. Lemon says
Thanks for stopping by Lorrie. I am so happy with this cake. I hope you will give it a try.
Chez Bonne Femme says
I love this! The fact that the butter is melted before adding makes me really want to make it. (Classic “cream” cakes–where you have to cream the softened butter and sugar–are a little trick sometimes….). Thanks for this. That pan looks great, too. And the Bed Bath and Beyond coupons–I have a stack of them waiting to be used.
Ms. Lemon says
I do hope you make it and let me know your thoughts. It goes together so quickly. I froze part of my cake so I am hoping that when I defrost it tastes as good as I think. It will be nice to have something to pull out for company.
Audrey says
This cake looks so simple, yet so delicious. Almond-based cakes are always a hit! I love Scandinavian baking …. probably my favorite, after French 🙂
Ms. Lemon says
I am just amazed at its simplicity. And, yes on the French cooking/baking.
Jess says
Pinned! Sounds amazing!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
John / Kitchen Riffs says
Those coupons are awesome! We always have a bag of them in the car in case we decide to stop at Bed, Bath, & Beyond when we’re out. Anyway, speaking of awesome, this is! Super recipe — looks terrific, and I just know it tastes even better. Thanks!
Ms. Lemon says
I putting my baggie of coupons in the car right now.
I think you would like this cake John. I don’t know if you read any of the other comments, but Marsha read my post and baked one and her husband ate two pieces. Made my day. 🙂
Karen (Back Road Journal) says
My husband loves a simple cake like this. Thanks for sharing…by the way, I think you forget to mention the almonds in the recipe itself. 🙂
Ms. Lemon says
Thanks Karen, I fixed it. Oddly enough the recipe that comes with the pan said it was an alternative. I hope you will make it and let me know if you have an additional changes.
Peggy Butler says
I believe I bought your cakes at a boutique, but the gluten free ones. Is there a recipe for it using gluten free flours to make this fresh at home?
Ms. Lemon says
You must have me confused with someone else, but the idea of a gluten free cake sounds delish. Let me know if you make one how it turns out.