Whole wheat Swedish almond cake recipe

Was in a mood to bake a cake and browsing through my fav recipe books. Couldn’t wait to bake this cake and indulge :)... One of such days when you really want to dig in some yummy stuff. And thankfully the kitchen had all the required stuffs and a jar of slivered almonds was sitting in my refrigerator... Woo... Didn’t wait, just baked !

 

The recipe follows

Ingredients

Eggs – 3 (I use country eggs)

Sugar – 2/3 cup

Whole wheat flour (I use organic hand pound) – 1 1/3 cup

Baking powder – 1 tsp

Vanilla extract – 2 tsp

Milk – 4 tsp

Butter – 75 gm, melted

For the topping

Butter – 50 gm

Flaked almonds - 100 gm

Sugar – 50 gm

Flour – 2 tsp

Milk – 2 tsp.

Vanilla extract – 1 tsp

Method

Preheat the oven to 180 degrees Celsius and grease the base and sides of an 8 inch cake tin with butter and dust with flour.

Whisk together the eggs and sugar until it looks pale and thick.

Sift in the flour and baking powder and pour in the vanilla extract, milk and melted butter, then fold everything in until combined.

Tip the mixture into the tin and bake for 30-35 mins or until a skewer inserted comes out clean.

While this gets baked we’ll make the topping, take another bowl melt the butter and add the remaining ingredients and mix well.

After the cake has been cooking remove it from the oven and spoon the almond mixture evenly over on top. Place it back in the oven and bake for about 10-15 mins or until the topping is golden.

Leave the cake to cool for 10 mins and slowly remove it from the tin.

Please let the cake cool to cut it since when I tried cutting it as soon as it was baked, the d topping crumbled but when I cut the cake after waiting for an hour it was cut beautifully J

 The recipe is adapted from cakes by Rachel Allen with minor alterations.

Bake and enjoy

Thanks

Chaithanya