Swedish Almond Cake

Published Date: January 7, 2020

Total Time: 1¼ hours (prep + baking) + cooling

Rating: 4/5 (based on 3,659 reviews)

Reader Engagement: 355 comments

Introduction

Fika, the quintessential Swedish ritual of pausing for coffee, conversation, and a sweet indulgence, is defined by its linguistic roots: the term "fika" is derived from reversing the syllables of "kaffe" (coffee), encapsulating the tradition’s focus on slowing down. After experiencing this cultural pause in the Stockholm studio of pastry chef Mia Ohrn, I sought to craft a cake that embodies its spirit—a dessert both elegant and accessible. This Swedish Almond Cake, surprisingly simple despite its refined appearance, has since become my signature for fika gatherings and weekend brunches.

Cake Overview

This recipe yields a moist, buttery, and tender almond cake with a distinctively textural contrast: a chewy, caramelized almond-sugar crust atop a softly crumbed base. The cake’s magic lies in its two-stage baking process: after a partial bake, a golden caramelized topping is spread over the warm cake, creating a crackly, glossy shell that balances the cake’s delicate interior.

Ingredients

For the Almond Cake Base

• 225g (1 cup) unsalted butter, softened

• 225g (1 cup) granulated sugar

• 4 large eggs, room temperature

• 150g (1 cup) all-purpose flour

• 1 tsp baking powder

• Pinch of fine sea salt

• 50g (½ cup) sliced almonds (reserve extra for garnish)

• 50g (½ cup) almond meal (finely ground almonds)

For the Caramelized Almond Topping

• 115g (½ cup) unsalted butter

• 115g (½ cup) light brown sugar

• 30g (¼ cup) all-purpose flour

• 50g (½ cup) sliced almonds

Step-by-Step Preparation

1. Preheat & Prep

Preheat oven to 175°C (350°F). Grease and line a 20cm (8-inch) round cake pan with parchment paper.

2. Bake the Base Cake (First Stage)

In a stand mixer or large bowl, cream butter and sugar until pale and fluffy (3–4 minutes with an electric mixer). Add eggs one at a time, beating 1 minute per egg. Fold in flour, baking powder, salt, sliced almonds, and almond meal until just combined (avoid overmixing to preserve tenderness).

Transfer batter to the prepared pan and bake for 15–18 minutes, until the edges are set and the center is slightly jiggly (this is the "half-baked" stage). Remove from oven and let rest 5 minutes.

3. Prepare the Caramelized Topping

In a small saucepan over medium-low heat, melt butter. Add brown sugar, flour, and sliced almonds. Stir constantly for 3–4 minutes until the mixture thickens, bubbles gently, and develops a deep golden hue (it will coat the back of a spoon). Remove from heat.

4. Top & Bake (Second Stage)

Immediately spread the hot caramelized topping evenly over the half-baked cake. Return to the oven and bake 15–18 minutes more, until the topping bubbles, caramelizes into a crackly crust, and the cake is fully set (toothpick test: clean with minimal crumbs).

5. Cool & Serve

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve with coffee or tea, ideally during a fika moment.

Key Tips

• Texture Balance: The partial bake ensures the cake remains moist while the topping crisps; avoid rushing the caramelization (medium-low heat prevents burnt sugar).

• Storage: Keep in an airtight container at room temperature for 3 days, or refrigerate for up to 1 week. Let it return to room temperature before serving for optimal texture.

This cake harmonizes the comforting warmth of fika with a touch of Swedish culinary craftsmanship, making it a timeless addition to any coffee break.