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 sugarSlice, 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.
3304 W Foster Ave
Chicago, IL 60625