Swedish Almond Cake, this cake is adapted from Rachel Allen’s book Cake, which if you don’t have yet, you should consider getting as it is really an excellent cake bible and all of the recipes are easy to make. Yes, there are some complicated recipes in there but aren’t there in every book?

Simple and tasty, perfect for the holiday season.

Simple and tasty, perfect for the holiday season.

Last week, I passed my driving licence (second time of asking) but hey, nerves got the better of me the first time. I originally grew up in Zimbabwe and already had my licence, but due to not changing it when I first came to the UK, I had to retake the test, wow, times certainly change, the test has definitely got a lot harder. My nemesis was the reserve parking, which thankfully I didn’t have to do in my actual test, just a three point turn. Do you have your licence and if so, what was your nemesis?

Tasty tea time treat.

Tasty tea time treat.


I digress,  my partner had previously made this Swedish Almond Cake for a dinner party we attended. I confess to being slightly unsure about the cake as a whole as I am not the biggest fan of almonds, I just don’t like the flavour when it is strong. It turns out that I had nothing to worry about as this cake really was delicious.

Swedish Almond Cake - wonderful crunch from the almonds on the top.

Swedish Almond Cake – wonderful crunch from the almonds on the top.

The Swedish Almond Cake is traditionally eaten at Christmas time but it works well and any time of the year. So if you are looking for something slightly different to make this year for your Christmas pudding, then why not give this a go? Or if you are having a dinner party to celebrate Christmas, then this cake is simple to make.

Are you a traditionalist at Christmas and like to make Christmas cake and Christmas pudding or are you a rebel like me and don’t like to make the traditional?

Until next time.






Swedish Almond Cake

This fabulous moist, simple cake is so tasty and whilst it is traditionally made around Christmas time, it can be eaten all year round, but as it is coming up to Christmas I thought I would share it with you as it will adorn any table.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 cake 1x


For the Cake:

  • 3 eggs
  • 150 grams caster sugar
  • 150 grams self raising flour
  • 1 1/2 tsp baking powder
  • 2 tsp vanilla extract
  • 3 tbsp milk
  • 75 grams butter melted

For the Topping:

  • 50 grams butter
  • 100 grams flaked almonds
  • 50 grams caster sugar
  • 2 tsp plain flour
  • 3 tbsp double cream
  • 1 tsp vanilla extract


  1. Preheat the oven to 180 degrees C, then grease and line a cake tin with butter or cake release spray.
  2. Use an electric whisk to whisk the eggs and sugar for 5 – 7 minutes until thick and mousse like. Sift in the flour and baking powder and add the vanilla extract, then whisk until everything is combined, you can use a wooden spoon at this stage but its unnecessary.
  3. Tip the mixture into the the prepared tin and bake in the middle of the oven for 30 – 35 minutes. The skewer should come out moist but not totally clean as it is going to back into the oven. Increase the oven to 200 Degrees C.
  4. Just before the cake reaches the end of the 30 – 35 minutes, (I would start at 20 minutes in) melt the butter in a saucepan over a medium heat. When it has melted, add the remaining topping ingredients (almond flakes, sugar, flour, cream and vanilla extract) bring to the boil and boil for 1 minute.
  5. Once the cake has been in the oven for 30 – 35 minutes, remove it from the oven and spoon the almond mixture evenly over the top. Place it back in the oven (with the heat at 200 Degrees C) and bake for about 10 – 15 minutes or until the topping is golden. Watch it though as it will burn if you are not careful.
  6. Once the topping is golden, remove from the oven and allow to cool on a wire rack in the tin for 10 minutes, then using a small sharp knife, loosen the cake around the edges and carefully remove the sides of the tin (or unsparing it if springform) and place the cake (still on the base) on a wire rack to cool fully.
  7. To transfer to a plate or cake stand, use a palette knife to loosen the bottom of the cake from the tin, the slide the knife under the cake and ease it onto the plate/cake stand to serve.
  8. Cut slices, eat and enjoy.


There you go. I hope you enjoy this cake, we most certainly did.