alFor Kitchen Gadget Tuesday… I’m cheating a bit with a reproduction pan but a traditional recipe. I think it’s legal though because what I’m focusing on is the actual recipe itself. Nothing says Christmas like a little taste of Scandinavia, especially here in Jamestown with our large Swedish Heritage.
Growing up, I didn’t have the “special” pan we would just bake it in a 8×8. The pan though makes it dazzle. I got mind at The Viking Trader. I’m not sure if Gale has anymore in stock. This month is Gale’s last month after 36 years in business. You can always stop by and see if she has anymore in stock. If not you can always look online.
The cake itself is moist and delicious. My husband and I now give it out as gifts at Christmas. SO MUCH BETTER THAN A FRUIT CAKE. Plus you can freeze the cakes as well. Let’s get down to business.
Traditional Scandinavian Almond Cake (my mouth is kind of watering right now!)
PS… You can always have it with a glass of Glogg… I shared it with my studio readers in 2006 but I’ll let you have a peak.
- 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
- 1/2 cup Butter melted
- 1/4 cup Powdered Sugar
-
Preheat oven to 350. Spray pan with cooking spray. Beat sugar, egg, extract, and milk well. Add flour and baking powder. Add butter. Bake for 40-50 minutes. Edges must be golden brown. Cool in pan before transferring. Sprinkle with powder sugar.
Wow,tasty but,TOTALLY stuck to the pan. My gut told me to flour the pan yet,I resisted.
I never flour it myself. Always just spray it or butter it.
I had same problem on my first attempt then I made six more for bake sale and came out perfect. I think the key is to beat sugar egg and vanilla for quite a few minutes to try to get that sugar to dissolve. Slowly add the milk and then let it mix a good two more minutes before adding flour. I also floured the pan after spraying it with Pam baking. I believe it was the sugar though. Sugar likes to drop and stick to pan if not mixed well