Mandel Cáca Milis
Swedish Almond Cake
Despite being billed as a summer classic, this Swedish almond cake is just the ticket on a grey wintery day, with it's delicious almond and cinnamon flavours it's like a hug in cake form! Despite being a traditional Swedish treat, this recipe comes from David (The Baking Bar) in Ireland and has been handed down by generations of his family.
Start by mixing a single egg with a huge amount of sugar. This is not your standard sponge mix but stick with it, just think 'muffin' and all will be good! Gradually add your milk and almond extract until smooth and glossy and remove from your stand mixer.
Sift flour, baking powder and cinnamon into a bowl and fold into your sugar and milk mix. Once mixed and smooth, pour in your melted butter and stir to combine before pouring into a greased and lined loaf tin.
Bake until golden and crisp and a scewer inserted into the cake comes out clean. This is a very delicate textured cake and the sugar gives a firm but thin crust. Don't just press your cake to test as it may still be wet. Cool for 20 minutes in the tin before turning out to cool completely.
Serve dusted with icing sugar and enjoy with a cuppa. Njut av/Taitneamh a bhaint as!