READY IN 1+ days

Norwegian Almond Cake

Read Reviews (14)

"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

Directions

In a saucepan over low heat, or in a metal bowl set over a pan of simmering water, whisk together the egg yolks and sugar. Stir in the heavy cream. Cook and stir until the mixture is very thick: a few drops dribbled onto the surface should be visible. Remove from heat, and stir in the butter until completely incorporated. Place a sheet of plastic wrap directly on the surface, and refrigerate overnight.
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.
In a glass or metal bowl, whip egg whites with an electric mixer until it is able to hold a firm peak. In a separate bowl, stir together the ground almonds, baking powder, and confectioners' sugar. Using a whisk or rubber spatula, fold 1/3 of the egg whites into the almond mixture to lighten; fold in the remaining egg whites until well blended. Pour the batter into the prepared pan.
Bake for 30 minutes in the preheated oven, until the top of the cake springs back when pressed lightly. Cool cake, then remove from the pan. Spread the glaze on top, and serve.

Kitchen-Friendly View

PREP 40 mins
COOK 30 mins
READY IN 1 day 2 hrs 10 mins

Footnotes

Editor's Note:
Be sure you are using gluten-free baking powder if you're concerned about gluten sensitivity.

Reviews More Reviews

Most Helpful Positive Review

Feb 08, 2005

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!

—CHACHAJAMES

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Most Helpful Critical Review

Nov 25, 2011

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.

—Emma

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17 Ratings

Jan 11, 2012

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.

—Koekje

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Sep 26, 2007

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.

—Cami Sue

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Dec 30, 2009

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.

—lisacoody

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Dec 28, 2010

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!!

—Marmar

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Jan 03, 2006

Great cake. I've been looking for a gluten free, reallllly good cake recipe to make for my friend. Thanks

—Sara

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Nov 24, 2011

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.

—W Hamlett

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Nutrition

Calories
514 kcal
26%

Carbohydrates
41.7 g
13%

Cholesterol
151 mg
50%

Fat
36.1 g
56%

Fiber
4 g
16%

Protein
10.7 g
21%

Sodium
173 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Norwegian Almond Cake

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 514
Calories from Fat: 325

% Daily Value *
Total Fat 36.1g 56 %
Saturated Fat 12.6g 63 %
Cholesterol 151mg 50 %
Sodium 173mg 7 %
Potassium 297mg 8 %
Total Carbohydrates 41.7g 13 %
Dietary Fiber 4g 16 %
Protein 10.7g 21 %
Sugars 35.6g
Vitamin A 14 %
Vitamin C < 1 %
Calcium 17 %
Iron 18 %
Thiamin 10 %
Niacin 24 %
Vitamin B6 5 %
Magnesium 35 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.