Prep 30 mins
Cook 30 mins
Most Icelanders have an enormous “sweet tooth” and an Icelandic afternoon tradition called “Kaffi og Kaka” (coffee and cake) is 1 way they indulge their craving. At first I expected something simple, but I quickly realized K&K is the Icelandic version of an American tradition ... “pig out till you seriously hurt yourself!” For some, it’s daily and casual. For others, it’s less frequent ... but a very formal, put out your best china, fill a table w/all manner of taste sensations and eat for 2 hrs while pouring coffee so strong it would make you gasp w/terror. A favorite treat for such occasions is Iceland Almond Cake. Again my source is my “Classic Scandanavian Cooking” cookbook by Nika Hazelton. Part of the intro says “This cake is good & easy, & it will keep well if wrapped in aluminum foil – without the filling & topping, of course.”
- 1 cup butter
- 1 cup sugar
- 4 eggs (separated)
- 1 teaspoon vanilla
- 1 cup almonds (blanched and finely ground)
- 1 cup flour (sifted)
- 1⁄2 teaspoon baking powder
- 1⁄2 cup strawberry jam
- 1 cup heavy cream (whipped and sweetened to taste)
- Set oven temp at 350°F.
- Cream butter and gradually add sugar. Beat in egg yolks (1 at a time), beating well after ea addition. Stir in vanilla and almonds.
- Sift together the flour & baking powder and gradually add to batter. Beat egg whites till stiff (but not dry); fold into batter.
- Bake in three 8-inch buttered & floured layer pans for about 30 minutes or till golden brown. Cool at least 5 minutes before removing from pans.
- Spread strawberry jam between cooled layers and cover top and sides with swirls of whipped cream. Serve immediately and watch as it disappears.
This is a delicous cake! In the end I only did 2 layers...but that was just because I was too lazy to find another tin ;-)!
I brought this to an open house on Sunday--it disappeared so fast I was very grateful that I had made a 'mini-version' that stayed at home. So pretty! So easy! Thanks, Mary Pat!
This cake was delicious, easy to make and presented beautifully. Thanks for sharing the recipe!