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.
Ingredients
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
Method
- Heat oven to 350F
- Grease a 9 inch cake pan and dust with flour then tap out any excess
- In a medium bowl combine flour, baking powder, and salt
- 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
- Reduce the speed to medium and drizzle in the melted butter then the milk and vanilla
- Mix until the batter is smooth then reduce to low and add the dry ingredients a few spoonfuls at a time until fully incorporated
- Pour batter into the prepared cake pan and bake for 30 minutes
- After 30 minutes, leave the cake in the oven and start making the topping
- Combine the cubed butter, nuts, sugar, flour and milk in a medium saucepan
- Place over medium-high heat and cook, stirring constantly, until you see a couple of bubbles around the edges
- 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
- 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
- Return the cake to the oven and bake for an additional 15 minutes or until a cake tester comes out clean
- Let the cake cool for 5 minutes and then with a knife, loosen the edges (because it will be sticky)
- Allow the cake to cool completely and then serve slices
