Dessert
Almond Cake with Lingonberry Cream
To finish this late-summer menu we enjoy a cake that smells of summer and brings to mind old red Swedish cottages with white corners, the scent of freshly cut hay and bumblebees buzzing in the background. The cake is crowned with whipped cream that has taken on flavour and colour from the first freshly picked lingonberries of autumn.
Ingredients
Almond cake
- Sweet almonds7.1 oz
- Butter4.4 oz
- Sugar1.1 cups
- Eggs4 pcs
- Wheat flour0.6 cups
- Milk1.7 fl oz
- Baking powder1 tsp
- Vanilla sugar1 tsp
- Breadcrumbs
Lingonberry cream
- Lingonberries3.5 oz
- Cream0.8 cups
- Sugar1 fl oz
Nutrition per serving
Instructions
Almond cake
Blanch the almonds by putting them in boiling water and letting them boil for 1 minute. Rinse them quickly in cold water; the skins now slip off easily. Let the skinned almonds dry on kitchen paper. Then grind them, ideally in an almond grinder. A food processor works too, but the result is more uneven. An almond grinder should be a given in any well-equipped kitchen.
Melt the butter. Meanwhile, separate the eggs and whisk the yolks with the sugar and vanilla sugar until fluffy. Carefully stir in the melted butter. Then mix in the ground almonds, flour, baking powder and milk to a smooth batter. Whisk the egg whites until really fluffy and gently fold them into the batter. Butter a springform tin of about 24 cm (9½ inches), add breadcrumbs and turn the tin so all the sides are coated. Pour in the batter and bake at 175°C (350°F) for about 45 minutes.
Let the cake cool for an hour or so before serving.
Lingonberry cream
Mix the lingonberries with 1 tablespoon of sugar. If the lingonberries are completely fresh, you may need to crush them a little with a fork. The lingonberries and sugar are best left to stand for an hour or two. Whip the cream with 1 tablespoon of sugar until softly whipped, then stir in the lingonberries.
Serve the almond cake with a generous dollop of lingonberry cream on top, ideally with a cup of freshly brewed coffee.