Semmelkladdkaka - Swedish Gooey Almond Cake
Imagine a gooey cake with almond paste and cardamom topped with whipped cream. It's so good and now it's my turn to recommend it to you.
Equipment
- 1 2 liter (67.6 fl.oz) sauce pan
Ingredients
Cake
- 150 g Butter (5.3 oz)
- 100 g Almond paste (3.5 oz)
- 2 tsp Cardamom seeds freshly ground
- 210 g Sugar (7.4 oz)
- 3 Eggs
- 145 g Flour All-purpose (5.1 oz)
- 2 tsp Vanilla powder or 1 tsp Vanilla extract
- 1 pinch Salt
Topping
- 75 g Almond flakes (2.6 oz) toasted
- 200 ml Whipping cream (6.7 fl.oz)
- Icing sugar for dusting
Mold
- Butter and breadcrumbs for the mold
Instructions
- Separate the seeds from the Cardamom pods, place them in the mortar (bowl) and begin to grind the seeds with the pestle.
- Preheat the oven 175° C (347° F).
- Grease a round cake mold (20 cm) (7.8 in) with butter and sprinkle bread crumbs to coat.
- Grind the almond paste
- Melt butter in a 2 liter (67.6 fl.oz) sauce pan.
- Add all the ingredients for the cake into the melted butter. Stir until well combined and smooth.
- Pour the batter into the mold and then bake in the middle of the oven for 20 minutes.
- Let the cake cool.
- Whip the cream.
- Pipe or spread the cream around / over the cooled cake. Sprinkle with almond flakes and dust with some icing sugar.
- Enjoy!
Notes
If you want, you can prepare the whole cake in the same pan in which you have melted the butter. Melt the butter and add all the ingredients. Just make sure you remove the pan from the heat after the butter has melted.
Βon appétit