A soft sponge cake with a carmel and nut topping. Its such a good combo. U have soft sponge, chewy caramel and crunchy almonds. Its rich, sweet and just a perfectly guilty pleasure.
Another Swedish staple that I love. Its easy to make yet looks like it took you time. You can eat it as is or with some freshly whipped cream. Go make it NOW 🥰
INGREDIENTS
SPONGECAKE
- 1 stick unsalted butter
- 2 eggs
- 0.75 cup granulated sugar
- 1 cup all–purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
TOPPING
- 1 stick unsalted butter
- 0,5 cup granulated sugar
- 2 tbsp all-purpose flour
- 2 tbsp milk
- 100 g (about a cup) slivered almonds
- SPONGE: Start by pre heating oven to 350 F and prepare a springform (preferably) by putting parchment paper on bottom before attachment it. And spray with non-stick spray. Set a side. (If u dont have a spring for just use a 9-inch cake pan and butter and flour the form well.
- Melt the butter and let cool slightly.
- In a stand mixer with whisk attachment, add your eggs and augar and whisk until light and fluffy, about 2 min.
- Add the flour, baking powder and eggs. Mix until incorporated then add butter and mix well.
- Pour into prepared baking pan and bake for about 15-20 min. Start making your topping while its baking.
- TOPPING; add all ingredients to your topping in to a small sauce pan. And cook on medium- high heat until it starts to thicken. About 5 min.
- Once cake is done. Take it out and spread your topping evenly across it and put back into the oven for about 15 min or until you have a golden brown topping. Take out and let cool completely before serving.
- ENJOY!
SWEET-SWEDE 