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    Home » Recipes » Cakes

    Swedish Almond Cake (Mandelkaka)

    Published: May 11, 2023 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    Savor the undeniable almond flavor in every bite! This Swedish Almond Cake (Mandelkaka) is a delicious treat for dessert or an afternoon snack — and so easy to prepare!

    Mandelkaka on a plate, with a slice ready for serving.

    Almonds are staples when it comes to Swedish baking.

    Case in point, any list of authentic Swedish cakes will include more than one variation of almond cake — but we rarely need clarification because we call them differently in Swedish. 🙂

    • Toscakaka – also known as ‘tosca cake’ or Swedish caramel almond cake.

    Yep, the almond flakes on top are mixed with butter and sugar, heated until everything melts and thickens, then added to the cake as a glaze.

    Plus, tosca cake uses all-purpose flour — so the almonds are just on top.

    • Mumma – these are mini-cakes made from almond paste.

    You don’t use all-purpose flour for these treats at all.

    The best part?  These almond paste cakes are rolled into ground cardamom — yum.

    •    Mandelkaka – ‘mandel’ means almond in Swedish, and ‘kaka’ means cake, so the literal translation is Swedish almond cake.

    This quickest variation of Swedish almond cake with almond flour is what you have in this post.

    If you think it’s the least flavorsome, you are absolutely mistaken.

    You’ll get almonds in every bite — the nuttiness and the crunch, with just the perfect amount of sweetness.

    You just have to try all of them to find your fika cake favorite. 🙂

    IF YOU WANT MORE TRADITIONAL SWEDISH RECIPES, YOU WILL LIKE THESE POSTS!

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    Ingredients

    All the ingredients you need to make Swedish almond cake at home.
    • Almond flour – you need almond flour to make this mandelkaka recipe.
    • Sugar – regular granulated white sugar is excellent for making this almond cake.
    • Eggs – medium-sized (63 to 73 grams per piece) and at room temperature.
    • Butter – at room temperature.
    • Almonds – blanched almond flakes for topping your mandelkaka.
    • Salt – just use your favorite brand.
    A slice of Swedish almond cake on a plate, with two cups of coffee next to it.

    Preparation

    Start by preheating your oven to 180°C (350°F).

    Grease an 8-inch cake pan with butter, lightly dust it with breadcrumbs, and then set it aside.

    Combine butter and sugar in a large mixing bowl.

    Combining sugar with butter, to start preparing the batter for mandelkaka.

    Mix until it becomes creamy.

    Add the eggs one at a time — continuing to mix in between each addition.

    Adding eggs one at a time to the creamed butter and sugar to prepare the mandelkaka.

    Add the almond flour and salt.

    Adding almond flour to the rest of the Swedish cake batter.

    Mix to combine everything thoroughly.

    Transfer your Swedish almond cake batter to the greased pan.

    Use an angled spatula to smoothen the top.

    Swedish almond cake batter, after smoothing the top with an angled spatula.

    Sprinkle the almond slices evenly.

    Almond flakes sprinkled on top of cake batter, before placing into the oven.

    Place in the oven for thirty-five to forty minutes or until it’s golden on top, and a toothpick comes out clean when inserted.

    Remove from the oven and set aside to cool.

    Transfer your mandelkaka to a serving plate and enjoy!

    Newly-baked mandelkaka highlighting the golden almond flakes on top.

    Helpful tips

    • You can also use all-purpose flour to dust your cake pan — but if you have some old bread, you can easily make homemade breadcrumbs.
    • The cake batter is not runny, so using a metal whisk instead of an electronic hand mixer might be challenging.
    • If your granulated sugar still has big granules, use caster sugar instead — or do a couple of pulses in a food processor before combining with butter. 
    A slice of mandelkaka, highlighting the texture of the inside of the cake.

    Recipe variation

    • No almond toppings.  I’ve seen some without the almond flakes — instead dusting their Swedish cake with powdered sugar for serving.
    • Almond extract.  I think it’s not necessary, but feel free to add some almond extract to the batter if you prefer.

    Looks so tempting, right?  Give in then and try this Swedish almond cake recipe one of these days — you will not regret it!

    OR GET MORE IDEAS FROM THIS LIST OF CAKES FROM AROUND THE WORLD!

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    📖 Recipe

    Feature image for Swedish Almond Cake, showing the golden top of the cake, with a slice ready for serving.

    Swedish Almond Cake Recipe (Mandelkaka)

    Savor the undeniable almond flavor in every bite!  This Swedish Almond Cake with almond flour (Mandelkaka) is a delicious treat for dessert or an afternoon snack — and so easy to prepare!
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    Course: Dessert
    Cuisine: Swedish
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour
    Servings: 10
    Calories: 369kcal
    Author: Neriz

    Equipment

    • Digital weighing scale
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Mixing Bowls
    • Hand Mixer
    • 8-inch Cake Pan
    • Angled Spatula

    Ingredients

    • 200 grams butter (7.05 ounces or about 1 stick + 6 & 1/2 tablespoons), room temperature
    • 180 grams sugar (about 1/2 cup, heaping)
    • 4 medium eggs, room temperature
    • 200 grams almond flour (about 1 & 3/4 cups)
    • 1/3 to 1/2 cup almond flakes
    • pinch of salt

    Instructions

    • Preheat your oven to 180°C (350°F).
    • Grease an 8-inch cake pan with butter, lightly dust it with breadcrumbs — then set it aside.
    • Combine butter and sugar in a large mixing bowl.
    • Mix until it becomes creamy.
    • Add the eggs one at a time — continuing to mix in between each addition.
    • Add the almond flour and salt.
    • Mix to combine everything thoroughly.
    • Transfer your mandelkaka batter to the greased pan.
    • Use an angled spatula to smoothen the top.
    • Sprinkle the almond flakes evenly.
    • Place in the oven for 35 to 40 minutes or until it’s golden on top, and a toothpick comes out clean when inserted.
    • Remove from the oven and set aside to cool.
    • Transfer your mandelkaka to a serving plate and enjoy!

    Notes

    • Cook’s Tip:  You can also use flour to dust your cake pan — but if you have some stale bread left, try making homemade breadcrumbs!

    Nutrition

    Calories: 369kcal | Carbohydrates: 23g | Protein: 7g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 154mg | Potassium: 52mg | Fiber: 3g | Sugar: 19g | Vitamin A: 595IU | Calcium: 65mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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