Swedish almond cake = nötkaka

How did I miss putting this recipe on here years ago?! There are several versions. The original here is from the Swedish classic Sju Sorters Kakor.

For presentation it is baked in a special ribbed pan - widely available and not expensive - called a Swedish/Rehrucken/Almond cake loaf pan.  They are about 4.75 x 12.25 inches & 2 inches deep.  It also works in a similarly sized baking dish or cake round, you just won't have the ribbed design. 

Prepare cake pan with a light coating of oil or oil spray, as you want to be able to invert it after baking to present it with the pattern. Sprinkle sliced almonds into the bottom of the pan before pouring the batter into it. 

Recipe: 

Beat together until light and fluffy = "vit och skummig": 

2/3 c - 1 1/4 c unbleached cane sugar (depending on how sweet you want it)

1/2 c softened unsalted butter

Beat in, one at a time: 

 1 egg & 2//3 c milk OR 2 eggs

Combine the dry ingredients: 

1 1/2 t almond extract (unless you are grinding your own almonds)

1 1/4 c almond flour   OR  1 1/4 c all purpose flour  

1/2 t baking powder

Add to sugar mixture, combine well & pour into prepared pan. 

Bake 30 minutes at 350 degrees. 

Let cool before turning out of the pan. Sometimes you will need to loosen the toasty edges with a thin knife.

It is delicious plain for fika or as a breakfast side. For a dessert, sprinkle with powdered sugar & more sliced almonds and serve with fresh berries. 

I've seen it dressed up with a glaze frosting or served with whipped cream or vanilla ice cream & berries - also delicious.