Swedish Almond Cake


Test Kitchen-Approved

Author Notes: This cake manages to be both delicate and densely nutty at the same time. Swathed in a fluffy custard frosting, it's unusual and perfect for anyone who loves almond flavor. For tips on how to DIY caster sugar, see this article.

Featured In: A Surprisingly Simple Layer Cake, Frosted With Magic (Basically)
Posie (Harwood) Brien

Makes: one 8" layer cake
Prep time: 1 hrs 15 min
Cook time: 25 min

Ingredients

For the cake

  • 6 egg whites (reserve the yolks for the frosting)
  • 200 grams superfine (caster) sugar, divided
  • 200 grams almond flour
  • 1/4 teaspoon almond extract
  • 2 tablespoons all-purpose flour

For the frosting

  • 200 milliliters heavy whipping cream
  • 75 grams superfine (caster) sugar
  • 6 egg yolks (from above)
  • 2 1/2 teaspoons cornstarch
  • 1 tablespoon vanilla extract or vanilla bean paste
  • 150 grams unsalted butter, softened
In This Recipe

Directions

  1. First, make the custard for the frosting: Whisk together the cream and sugar in a heavy-bottomed saucepan and cook over medium-low heat until just barely simmering.
  2. In a large heatproof bowl, whisk together the egg yolks, cornstarch, and vanilla extract.
  3. Slowly pour the cream mixture into the egg yolk mixture, whisking constantly so as to not cook the eggs. Once combined, transfer the custard back into the pot and cook over medium-low heat (whisking constantly) until the mixture thickens and coats the back of a spoon. This will take about 5 minutes, or more depending on the heat level. Once thickened, transfer the custard back to the heatproof bowl, place a piece of plastic wrap over the surface (so a skin doesn't form), and let cool fully in the fridge.
  4. While the custard cools, make the cake. Preheat the oven to 350℉ and grease and flour (or line with parchment) two 8" round cake pans.
  5. In a clean bowl of a stand mixer with the whisk attachment, beat the egg whites until stiff. Scatter half of the sugar over the egg whites and whisk to combine.
  6. Whisk in half of the almond flour (the mixture will deflate slightly at this point; that's fine).
  7. Using a spatula, fold in the remaining sugar, almond flour, almond extract, and all-purpose flour. Divide the batter between the prepared pans and bake for 25 minutes. Remove from the oven and let cool for 10 minutes before turning out onto a wire rack to cool completely before frosting.
  8. Finish the frosting by beating the softened butter until very light and fluffy. Slowly add the cooled custard with a pinch of salt and beat until spreadable. If it seems too soft, chill in the fridge for 20 minutes then try beating it again.
  9. To assemble the cake, spread a layer of frosting over the first cake layer, top with the second cake layer, then frost the tops and sides.

More Great Recipes:
Cake|Swedish|Almond|Milk/Cream|Dessert

Reviews (34) Questions (0)

34 Reviews

Laura H. December 4, 2018
This cake is perfection. It gets huge compliments every time I've made it! (I use vanilla extract instead of almond, as I'm not a fan of almond extract flavoring.) It's simply terrific, and very easy to make gluten free, should the need ever arise for someone!
 
Erika B. August 21, 2018
I made this cake as recipe stated, but put the custard thru a fine-mesh sieve before cooling- no lumps! I also used vanilla paste, and the flecks of vanilla bean gave the cake a rustic look. Nice flavor. I want to try it with hazelnut flour and Frangelico...
 
JJ July 5, 2018
The first time I made this, it came out perfect. But after I upgraded to better pans (nordicware) the cakes stick like glue to the pans whether I use parchment or grease and flour the pans. The first set of pans were just cheap, very old pans from Target. I'm at loss why this would happen.
 
noele February 19, 2018
This was delicious! I agree with other posters that the frosting was a little bit lumpy, but by the second day (unrefrigerated) the cake/frosting was even better. I may tweak the frosting next time (maybe not add as much cornstarch or add the butter right off the heat) and see what happens. Worthy of making again, imho. I like the idea of adding cardamom. but just the almond/vanilla flavor of the cake was delicious!
 
Hollis E. February 12, 2018
and just like that, i've got my digital scale and cake pans -- thanks, Amazon Prime!
 
Hollis E. February 12, 2018
i read every single comment; glad i did. now i want an OXO $10 kitchen scale. this recipe has ruined me -- in a very very good weigh haha.
 
lilaw February 10, 2018
maybe my butter wasn't warm enough, but I ended up having to put my frosting in the blender to get it smooth. It may not be as fluffy as intended, but I might skip beating the butter and put it all straight in the blender next time.
 
Olivia S. February 8, 2018
Darn, wish I read these comments. I googled conversions of the grams into cups but they must of been off. Used only 1 cup of almond flour which in retrospect seems wrong. It’s in the oven we shall see....
 
Karla H. February 4, 2018
I just made this cake and am wondering about the 2-1/2 Tablespoons of cornstarch in the custard for the frosting? I didn't even cook mine for 3 minutes and it was so thick it became like a dough. I expected a thickened custard and had planned to strain it to get any cooked pieces of egg out. I went ahead and cooled it and beat it into the butter, but the frosting tastes starchy. It looks like the photo, but it just doesn't seem as light and creamy as I expected.
 
Author Comment
Posie (. February 26, 2018
Hi Karla--updated, that should be 2 1/2 teaspoons of cornstarch! Hope that gives you a much better result!
 
Teresa C. February 4, 2018
It's in the oven now--wish me luck!
 
Pavithra February 2, 2018
I live in the US and I am making this cake for the first time. I found the measurements actually easier. I have a very cheap scale that has both oz and grams. As I started making the custard, I realized that I did not have enough vanilla extract. I decided to add a touch less than 1/2 teaspoon of ground cardamom powder, which is actually used in Swedish desserts. The custard tastes amazing.
 
Sherryl M. January 13, 2018
Is there a way to make this gluten free? The recipe calls for everything gluten free except for the 2 tbsp. All purpose flour. Is there something I can substitute for it?
 
Maria J. January 13, 2018
https://www.kingarthurflour.com/shop/items/gluten-free-measure-for-measure-flour-1-lb
 
Sherryl M. January 14, 2018
Thank you!
 
Melissa January 12, 2018
Oh, this looks delicious! I love making custards, but have never made a custard frosting. Can't wait to try this. As a matter of fact, I have an excuse to make it tomorrow, so I think I shall. And thank you for writing the recipe with measurements; it's so much faster and more efficient that way.
 
Maria J. January 11, 2018
I'm with the un-American measurement fans here, and hope EllnMllr and Leslye will reconsider their insistence on the measurement system we grew up with. Measuring by volume is especially dangerous in baking-- not dangerous in the sense that you'll be poisoned, but that you risk the recipe not coming out quite right. Flour can be the worst-- even if YOU always sift it, and spoon it into the measuring cup, how do you know the recipe writer did the same? With a scale, the amount of flour you use in grams WILL be identical to the author's! Just get hold of a decent electronic scale and give it a try-- you'll never want to return to cups when you've seen the light of GRAMS!
 
Maria January 14, 2018
Agreed! I bought a kitchen scale last year because i didn't want the clutter of a set of measuring cups and spoons and it's transformed the way I bake completely.
 
Maria J. January 14, 2018
We Marias think alike!
 
Erica K. December 28, 2017
I made this tonight! It's delicious but not pretty. I buttered & floured my pans well but the cakes still stuck horribly. (They ended up in 2 pieces each & were cemented back together with the frosting) So I definitely suggest using parchment paper instead of butter/flour. But even looking like a hot mess it's delicious!
 
isabel H. December 24, 2017
Should the frosted cake be stored in the refrigerator? Is it best served chilled or at room temp?
 
Author Comment
Posie (. December 28, 2017
It's best served at room temp although I've eaten a few slices from the fridge and I like cold cake! I would, however, store it in the fridge if you're keeping it overnight. I don't think you NEED to since the eggs in the frosting are cooked but I did just to be on the safe side. Maybe others can weigh in here!
 
Erica K. December 28, 2017
At this tinenof year I worry much less about leaving things on the counter. I doubt this will last more than a day in my house so it'll stay on the counter
 
Maria December 23, 2017
Any substitute for the 2 tbsp of wheat flour? I'd love to be able to make this completely gluten-free!
 
Author Comment
Posie (. December 23, 2017
Try a gluten free flour blend (most stores have those these days) or you could try omitting it altogether which I THINK would be totally fine. Good luck!
 
Maria December 25, 2017
Thank you Posie! :) I make my own blend of gluten-free flours at home? Do you think white rice or brown rice would be an okay substitute? I could add a pinch of xanthan gum if it needs any binding
 
cranberry December 22, 2017
My grandma (who lived in Sweden for awhile) made frosting like this. It was divine and ruined me for regular frosting!<br />EllnMllr, google can help you with converting the measurements - it will do the math for you if that is what you struggle with.
 
EllnMllr December 22, 2017
can you translate the ingredienet into American measurements. Yes, I am lazy but any help to make it easier would be appreciated!
 
Nelson C. December 23, 2017
By the time it took write and elaborate the question you could had resolved the measurements lol
 
Nelson C. December 23, 2017
Also, a digital scale that changes from English to American mesaures runs about 10 dollars anywhere and it's quite handy for future recipes
 
witloof December 24, 2017
I have an OXO digital kitchen scale. i bought it in a thrift store for ten bucks, and it's the best ten bucks I have spent in a long time. I will never be without a kitchen scale again. If you are lazy, you will LOVE using it for baking because you can add your ingredients directly into a bowl placed on the scale and don't have to use measuring cups. And your baked goods will come out perfectly!
 
Nelson C. December 24, 2017
love it, lol
 
Leslye D. December 31, 2017
Well, I’m not lazy but if you’re posting this on an American website then the ingredients should be listed in units of measure that we commonly use. If I translate it and I’m wrong then the recipe is ruined. So, Food 52: correct measurements in cups and ounces please.
 
Author Comment
Posie (. December 31, 2017
Hi Leslye! Normally I always post both on my recipes however this was originally a Swedish recipe and the measurements don’t translate neatly to cups/American measurements, which is why I left it only as metric in this one unusual case! Hope you’ll give a go—it’s worth it!