Swedish Almond Cake

This cake, adapted from Dorie Greenspan, is a delightful way to showcase Granor-grown wheat. It also pairs well with just about any fruit we have in the market.

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1/2 cup and 6 tbsp (200 g) butter, melted and cooled to room temperature
2 cups (240 g) Granor pastry flour
1 tsp baking powder
1/4 tsp salt
1 1/4 cup (250 g) sugar
2 eggs
2/3 cup (160 ml) whole milk, room temperature
2 tsp vanilla extract
7 tbsp (100 g) butter, cold and cut into small cubes
3/4 cup (75 g) walnuts or sliced almonds
1/2 cup (100 g) sugar
2 tbsp Granor pastry flour
2 tbsp whole milk


  1. Heat oven to 350F
  2. Grease a 9 inch cake pan and dust with flour then tap out any excess
  3. In a medium bowl combine flour, baking powder, and salt
  4. In a mixer with a paddle attachment, paddle the sugar and eggs on medium high speed until the mixture is light and fluffy, about 3 minutes
  5. Reduce the speed to medium and drizzle in the melted butter then the milk and vanilla
  6. Mix until the batter is smooth then reduce to low and add the dry ingredients a few spoonfuls at a time until fully incorporated
  7. Pour batter into the prepared cake pan and bake for 30 minutes
  8. After 30 minutes, leave the cake in the oven and start making the topping
  9. Combine the cubed butter, nuts, sugar, flour and milk in a medium saucepan
  10. Place over medium-high heat and cook, stirring constantly, until you see a couple of bubbles around the edges
  11. Reduce to medium and cook stirring nonstop for 3 minutes when the mixture is thickened a little and the spatula leaves tracks. Remove from the heat
  12. Immediately take the cake from the oven and pour the topping over the cake pushing the topping gently toward the edges until it is completely covered
  13. Return the cake to the oven and bake for an additional 15 minutes or until a cake tester comes out clean
  14. Let the cake cool for 5 minutes and then with a knife, loosen the edges (because it will be sticky)
  15. Allow the cake to cool completely and then serve slices