Swedish Almond Cake

Another discovery from the NYT

What you need

Base

• 240g plain flour
• 200g butter melted
• 250g sugar
• 2 large eggs (or 3 medium) 
• a pinch of salt
• 160ml whole milk
• cinnamon
• vanilla extract 1 teaspoon
• 2 teaspoons of baking powder
• 1 tablespoon of semolina and plain flour for dusting the baking form

Topping

• 130g butter 
• 100g sliced almonds
• 130g sugar
• 2-3 tablespoons plain flour
• 3 tablespoons whole milk

Equipment

• kitchen mixer
• 2 bowls
• spring form for the cake
• 2 sauce pans
• oven

How you do it

Timing is important for this one. So it is best to have all the ingredients ready before you put the cake in the oven. 

• for the topping put all the ingredients in one sauce pan and put on the side while preparing the cake base
• in a small pan melt the butter for the cake base. Just melt it, don't let it turn brown.
• grease the spring form and dust with flour and semolina 
• preheat the oven to ca 160C (fan) or 170C (no fan)
• in one bowl add eggs and sugar. In the 2nd bowl add the other dry ingredients: flour, salt and baking powder. Mix the dry ingredients
• start whisking the eggs and sugar with a mixer until creamy
• add vanilla extract and the cinnamon
• carefully pour in the melted butter and milk, Make sure the butter is not too hot (otherwise the eggs will congeal) 
• while the mixer is running add the dry ingredients slowly to avoid clumps. 
• continue mixing until it turns into a smooth, creamy paste
• pour the paste into the baking form and then into the preheated oven
• Bake for 30min only!

Next step

• while the cake base is in the oven put the sauce pan with the topping ingredients (step one above) onto the cooker on medium heat. While stirring continuously, mix the ingredients until they start to thicken. Take off the heat when that happens (the spatula or spoon needs to be able to leave "marks")
• Just before the 30min expire heat up the toppings gently.
• After 30min sharp - take the cake out of the oven and close the oven door
• carefully pour the toppings over the cake and try to spread it evenly
• put the cake back into the oven for another 15min
• After 15min turn off the oven, but let the cake in there for another 5 min or so.
• Take the cake out of the oven

Let the cake cool down for ca 10min. With a knife start to separate the cake very carefully from the pan sides. Don't open the spring (pan sides) too soon. Let it cool down for another 30min or so until it settled.