This is the classic Swedish almond cake that is full of almond flavor and rich in taste. The dried cherries add a perfect tartness to balance the sweetness. The almonds and sparkling sugar add a crunch to the chewy texture of the cake.
Ingredients
Instructions
- Preheat the oven to 350℉. Spray a 9-inch round baking pan with nonstick spray, then line the pan with a parchment circle. Spray the parchment with more nonstick spray.
- In a large mixing bowl, mix together the sugar and melted butter.
- Beat in the eggs one at a time. Add in the almond emulsion and mix well.
- Add the flour and salt and mix just until incorporated.
- Stir in the dried cherries.
- Pour the batter into the prepared pan. Top with the sliced almonds and the sparkling sugar.
- Bake until slightly brown on top, about 35 minutes.
- Let it cool completely in the pan. To serve, cut into wedges.
Notes
If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.
I like to use almond emulsion when the almond flavor is the highlight. It is rich and robust in flavor.
