"A light almond cake with a rich custard topping. Not a pretty cake, but never met a person who didn't like it. However, be careful - not all the ingredients are good for the waistline." — TIGERDYR
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For the Topping:
For the Cake:
1 2/3 cups
OH MY GOD!! This recipe is just like my Norwegian grandmother used to make it. She used to call it "Sukse Kake". Have been looking for a similar recipe for years but didn't find it until now. The custard topping really sets it off, but be careful to stir constantly to avoid it burning on the bottom. Got rave reviews from the family - my husband wouldn't stop eating it!! Although a little time consuming I'll definitely make again...YUMMM!
Sadly, this cake didn't turn out really well for me - I followed the recipe, but the bottom was not cooked at all! I also thought that the cake was a little coarse - this may have been a mistake on my part, since I could have chopped my almonds more. Additionally, I think that there was way too much butter in the custard topping...if I were to make this again, I'd decrease the amount of butter in the topping, chop the almonds finer, and decrease the baking temperature while increasing the cooking time.
Excellent!!!! I am questioning the amount of butter to use for the custard. My custard was just a little too loose for me, but the taste was great. I did use a bain marie to make the custard. I think I will just use a saucepan next time.
I used almond meal instead of chopped almonds. It gave the cake a smoother texture. I sifted the meal once and as well the confectioners' sugar.
I also lowered the temp of my oven to 375 degrees F; 400 degrees F in my opinion is too hot.
This is the same recipe that my Norwegian grandmother made, we have always called it almond torte. One difference is that we used grated dark chocolate to cover the top which made it prettier, I like the taste of the torte itself and do not use the chocolate, my grandma always used the chocolate. This is a huge treat.
OMG! The smell in my kitchen is heavenly! I can't wait 'til it cools enough to eat! My husband and I taste-tested the cake batter and custard because we couldn't wait until the cake is assembled. I took the cake out of the oven after 22 minutes because it looked like it was close to burning. I think I'll turn down the oven temperature to 325 the next time I make this recipe. I used 2 cups of Bob's Red Mill almond flour / meal because I didn't have any almonds on hand.
This was so tasty.....mmmmmmm...the only problem was the egg yolk mixture didn't thicken in a water bath so i poured everything into a pan and it turned out perfect!!!! Thank you!!
Great cake. I've been looking for a gluten free, reallllly good cake recipe to make for my friend. Thanks
This cake is AWESOME. I had high hopes for it after I sample the still warm custard topping but the finished product more that surpassed my expectations. This will definitely be among future holiday sweets.
* Percent Daily Values are based on a 2,000 calorie diet.
Norwegian Almond Cake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 325
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