Norwegian Almond Cake 16 Recipes

NORWEGIAN ALMOND CAKE

Norwegian Almond Cake image

A light almond cake with a rich custard topping. Not a pretty cake, but never met a person who didn't like it. However, be careful - not all the ingredients are good for the waistline.

Provided by TIGERDYR

Categories World Cuisine Recipes European Scandinavian

Time P1DT2h10m

Yield 10

Number Of Ingredients 8

Ingredients

5 egg yolks
⅔ cup white sugar
½ cup heavy cream
⅔ cup butter
5 egg whites
1 ⅔ cups confectioners' sugar
1 teaspoon baking powder
2 cups almond meal

Steps:

In a saucepan over low heat, or in a metal bowl set over a pan of simmering water, whisk together the egg yolks and sugar. Stir in the heavy cream. Cook and stir until the mixture is very thick: a few drops dribbled onto the surface should be visible. Remove from heat, and stir in the butter until completely incorporated. Place a sheet of plastic wrap directly on the surface, and refrigerate overnight.
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.
In a glass or metal bowl, whip egg whites with an electric mixer until it is able to hold a firm peak. In a separate bowl, stir together the ground almonds, baking powder, and confectioners' sugar. Using a whisk or rubber spatula, fold 1/3 of the egg whites into the almond mixture to lighten; fold in the remaining egg whites until well blended. Pour the batter into the prepared pan.
Bake for 30 minutes in the preheated oven, until the top of the cake springs back when pressed lightly. Cool cake, then remove from the pan. Spread the glaze on top, and serve.

Nutrition Facts : Calories 513.6 calories, Carbohydrate 41.7 g, Cholesterol 151.3 mg, Fat 36.1 g, Fiber 4 g, Protein 10.7 g, SaturatedFat 12.6 g, Sodium 172.7 mg, Sugar 35.6 g

SCANDINAVIAN ALMOND CAKE

Scandinavian Almond Cake image

I got this recipe when I bought a cool looking pan. It's meant to go in there, but would work just as well in a loaf pan. This cake is very almondy and moist!

Provided by haloifgas

Categories Dessert

Time 1h

Yield 18 pieces

Number Of Ingredients 7

Ingredients

1 1/4 cups sugar
1 egg
1 1/2 teaspoons almond extract
2/3 cup milk
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 cup butter, melted

Steps:

Preheat oven to 350.
Spray pan with cooking spray/Pam and flour.
Beat sugar, egg, extract, and milk well. Add flour and baking powder. Add butter.
Bake for 40-50 minutes. Edges must be golden brown.
Cool in pan overnight before removing. Cake will break if removed too soon.
Sprinkle with icing sugar.

Nutrition Facts : Calories 141.4, Fat 5.8, SaturatedFat 3.5, Cholesterol 25.2, Sodium 63.8, Carbohydrate 21, Fiber 0.2, Sugar 13.9, Protein 1.6

NORWEGIAN ALMOND CAKE

Norwegian Almond Cake image

This almond cake from Norway is very unusual. Posted for ZWT#6 The amount for for whipping cream is 1/2 a cup for some reason it will not let me put that in the recipe.

Provided by Tea Jenny

Categories Dessert

Time 55m

Yield 8 , 8 serving(s)

Number Of Ingredients 8

Ingredients

6 egg whites
6 ounces almonds
8 ounces confectioners' sugar
1 teaspoon baking powder
whipping cream
5 egg yolks
1/2 cup granulated sugar
1/2 cup butter

Steps:

Beat egg whites until stiff. Chop almonds and add to egg whites. Blend in sugar and baking powder. Bake in springform pan for 20 to 30 minutes. Let cool.
Heat whipping cream, egg yolks and sugar over low heat in saucepan until sugar is dissolved. Let cool, mix in butter until well blended and spread over Almond Cake.

Nutrition Facts : Calories 438.9, Fat 26, SaturatedFat 9.1, Cholesterol 148.5, Sodium 249.5, Carbohydrate 45.8, Fiber 2.7, Sugar 41.6, Protein 9.3

NORWEGIAN ALMOND CAKE

Norwegian Almond Cake image

A light almond cake with a rich custard topping. Not a pretty cake, but never met a person who didn't like it. However, be careful - not all the ingredients are good for the waistline.

Provided by TIGERDYR

Categories Scandinavian Recipes

Time P1DT2h10m

Yield 10

Number Of Ingredients 8

Ingredients

5 egg yolks
⅔ cup white sugar
½ cup heavy cream
⅔ cup butter
5 egg whites
1 ⅔ cups confectioners' sugar
1 teaspoon baking powder
2 cups almond meal

Steps:

In a saucepan over low heat, or in a metal bowl set over a pan of simmering water, whisk together the egg yolks and sugar. Stir in the heavy cream. Cook and stir until the mixture is very thick: a few drops dribbled onto the surface should be visible. Remove from heat, and stir in the butter until completely incorporated. Place a sheet of plastic wrap directly on the surface, and refrigerate overnight.
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.
In a glass or metal bowl, whip egg whites with an electric mixer until it is able to hold a firm peak. In a separate bowl, stir together the ground almonds, baking powder, and confectioners' sugar. Using a whisk or rubber spatula, fold 1/3 of the egg whites into the almond mixture to lighten; fold in the remaining egg whites until well blended. Pour the batter into the prepared pan.
Bake for 30 minutes in the preheated oven, until the top of the cake springs back when pressed lightly. Cool cake, then remove from the pan. Spread the glaze on top, and serve.

Nutrition Facts : Calories 513.6 calories, Carbohydrate 41.7 g, Cholesterol 151.3 mg, Fat 36.1 g, Fiber 4 g, Protein 10.7 g, SaturatedFat 12.6 g, Sodium 172.7 mg, Sugar 35.6 g

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