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LTH,

Holiday gifts, harrumph!

Thin odd shaped metal pan with included recipe. Scandinavian Almond Cake, never heard of it, right to the ReGift pile.



Jump to Christmas day, sister in-law breaks out a freshly made Scandinavian Almond Cake, looks delicious, toasty almond aroma fills the room. Halfway through the fist bite I'm making a mental note to move the Almond Cake pan from regift to keep/use.

Ten degree Sunday seemed the perfect time to give Scandinavian Almond Cake a whirl. Recipe is dead-easy, a simple quick cake batter poured into a lightly greased ridged pan.



I made one change, used salted butter instead of margarine and went with the sliced almond variation.

As per instructions I let the cake cool in the pan before removing.



Dust with powdered sugar



Slice, serve


Moist, with significant almond flavor, when still warm an almost marzipan quality, a bit overpowering. Subtle flavor at room temperature.

Notes for next time:
- Toast almonds before layering on bottom of pan
- Let cool to room temp before removing from pan
- Make lemon curd or whipping cream with citrus as accompaniment.

Our Scandinavian Almond Cake pan w/recipe was purchased at the Swedish Shop on Foster, the Internet sells them as well.

Enjoy,
Gary

Sweden Shop
3304 W Foster Ave
Chicago, IL 60625
773-478-0327
http://www.theswedenshop.com

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

Hi,

I have a similar pan, which I bought long ago. It may be it was intended for Swedish Almond Cake or something else. If there was a recipe with it, who knows where it may be.

I know this will sound techno-weenie, but could you provide measures of your pan: length x width x height. It will help me adjust the recipe to fit my pan.

Thanks!

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

A little, but what the hey........

Long: 12 inches
Wide: 4-3/4 inches
Deep: 1-3/4 inches

_________________
Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

I can vouch for the authenticity of that pan's shape, at least. It's perfect.

I'm a sucker for almond cake. I've posted a recipe here which is similar although it calls for ground almonds instead of (that heafty amount of) almond extract. Perhaps the ground almonds (plus a drop or two extract to add that bitter almond tang) would tame that almond uppercut you experienced, Gary?

One way or another, it looks great! It's always a pleasure seeing a Scandinavian gift rescued from the ReGift pile, too...

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My flickr food photos

That pan is also the traditional shape for an Austrian or maybe Swiss cake called rehrucken, or "saddle of venison", which is a chocolate/almond cake, sometimes made with hazelnuts. Nick Malgieri has a recipe in one of his books.

Bridgestone,

Thanks for the recommendation I've made almond cake a few times since my original post, once substituting 1/2-cup finely ground almonds for 1/2-cup of the flour. I did not note any real difference in flavor, though the cake was a wee bit moister. I did not have bitter almonds, which I'm sure would be delicious.

My last venture, made to accompany smoked brisket is my favorite variation to date. I backed off on the almond extract, used 1/4-cup less sugar and added 1/4-cup fresh squeezed orange juice and grated orange rind. I also added an eighth of a teaspoon of baking soda to the baking powder as when using something acidic, such as buttermilk, with pancakes or biscuits the recipe always calls for baking soda. There is a Harold McGee type explanation, but it escapes me at the moment.





Enjoy,
Gary

_________________
Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow