There used to be a Scandinavian shop in a neighboring town that had lots of kitchen stuff and on one of our visits there years ago we found this interesting shaped pan with a recipe for an almond cake.
We bought the pan and tried the cake and it is now a family favorite. We have since bought a couple more pans and a couple years ago we found one that makes four smaller cakes. For some reason when making this cake with butter it does not release cleanly from the pan so it is necessary to use margarine for this cake.
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| the batter |
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| ready to go in the oven |
Scandinavian almond cake
1 1/4 cup sugar
1 egg
1 1/2 tsp almond extract
2/3 cup milk
1 3/8 cup flour (7 ounces)
1/2 tsp baking powder
1 stick margarine, melted (not butter)
With whisk combine sugar, egg, milk and almond flavoring. Mix well. Add flour and baking powder. Add melted and cooled margarine. Pour into prepared pan. Bake at 350° for 50 minutes. Cool in pan for 10 minutes and then tip out of pan to finish cooling. When cool dust with confectioners sugar.
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| Ready to slice and serve |
When you say prepared pan, do you mean that you apply a layer of margarine to the pan prior to pouring in the batter?
ReplyDeleteI usually use a coat of Crisco shortening which I spread in a thin layer with a pastry brush and then a dusting of flour. I add quite a bit of flour, shake it gently to coat all of the shortening, tipping each direction and then dumping out the excess.
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