Swedish Apple Almond Cake--Äppelmandelkaka
Swedish Apple Almond Cake is a simple classic filled with tart apples and crunchy almonds, perfect for breakfast or a Fika break!
Equipment
- 8-inch springform pan
Ingredients
- 8 ounces finely ground blanched almond meal (2 cups)
- 1 teaspoon baking powder
- 1 ½ teaspoons cinnamon
- ½ teaspoon cardamom
- ½ teaspoon sea salt
- 2 large eggs
- ⅓ cup raw honey or maple syrup
- ¼ cup extra virgin olive oil
- 1 teaspoon vanilla extract
- Finely chopped zest of 1 small lemon
- 1 pound firm and tart apples, peeled, cored and cut into ¼-inch dice
- ¼ cup slivered almonds
- 1 Tablespoon raw sugar
Instructions
- Preheat oven to 325° Fahrenheit.
- Prepare an 8-inch springform or deep cake pan by oiling and lining with parchment on the bottom and sides.
- In a large bowl, combine the almond meal, baking powder, cinnamon, cardamom and sea salt.
- In a separate bowl, whisk together the eggs, honey or syrup, olive oil, vanilla and lemon zest.
- Add the egg mixture to the dry ingredients and mix until combined. Carefully fold in the diced apples. Transfer the batter to the prepared pan and sprinkle the almonds and raw sugar on top.
- Bake for 35-40 minutes until golden brown and a tester inserted in the middle comes out clean. Cool for 20 minutes in the pan and then carefully release the springform or lift out the cake in parchment.
- Serve warm or room temperature with ice cream or a vanilla sauce if desired!
Servings: 8