Swedish Almond Tea Cake is simple and fast to make dessert or brunch treat. It’s full of sweetness and a nice almondy flavor.
Mary Jo told me that she was going to make this cake for her boss Christine’s birthday and that she was going to make it this morning before going to work. I couldn’t pass up this opportunity to record this for you, so I woke up at 6 am to photograph the preparation and baking of this simple cake.
I know that Mary Jo was surprised to see me come up from our stateroom and grab the camera to get some shots of this. Swedish Almond Tea Cake is light and delicious.
This is my aunt’s recipe and she always called it tea cake. It’s not like the crumbly round balls that are covered in powdered sugar also called tea cakes either Swedish or Russian tea cakes.
This is an actual light cake with amazing flavor. Best served when slightly warm with good strong coffee. That’s how I eat it anyhow.
2 eggs, well beaten
3/4 cup sugar
2/3 cup AP flour
1/4 cup melted butter
1 tsp almond extract
1 cup sifted powdered sugar
2 tbsp whipping cream
1 or 2 tbsp soft butter
1/4 cup sliced almonds
Preheat the oven, (325 F for glass, 350 F for metal). Butter and sugar an 8″ pie tin or a 9″ glass pie plate. Mix cake ingredients by hand and pour into the prepared pie plate. Bake for 15 to 20 minutes until lightly golden brown.
Meanwhile, make the frosting by combining the ingredients and beating until smooth. Spread the frosting on the warm cake and sprinkle with sliced almonds. Serve warm or at room temperature.
This is so tasty. Have it for dessert or brunch with fresh coffee.
And be sure to check out these tasty recipes:
- Simple Chocolate Cake
- How to Make Crab Cakes with Canned Crab
- Mini Crab Cake Appetizers
- Fresh Fruit Kabobs with Honey Yogurt Dip
- Kale Fennel Salad with Orange Balsamic Dressing
Swedish Almond Tea Cake
- 2 eggs, well beaten
- 3/4 cup sugar
- 2/3 cup All-prpose flour
- 1/4 cup melted butter, 4 tablespoons
- 1 tsp. almond extract
- 1 cup sifted powdered sugar
- 2 tbsp. heavy cream
- 2 tbsp. soft butter
- 1/4 cup sliced almonds
- Preheat your oven to 325° for a glass plate or to 350° for a metal plate.
- Apply a light coating of butter to the insides of the pie plate, then add 1 or 2 tablespoons of sugar. Gently turn the plate allowing the sugar to stick to the butter coating both the bottom and sides of the plate. Discard any excess sugar.
- Mix the eggs, sugar, flour, and almond extract in a medium-sized bowl by hand. Then, slowly add the melted butter while beating to temper the eggs so they don't get cooked.
- Pour the batter into the prepared pie plate and place into the oven and bake for 15 to 20 minutes until the cake is a light golden brown. Remove the pie from the oven and allow to cool.
- While the cake is baking, mix the frosting by combining the ingredients in a medium-sized bowl. A hand mixer works well for this.
- Spread the frosting evenly onto the warm cake then sprinkle with the sliced almonds.
- Serve warm or at room temperature.
- The cake is best eaten the day of baking but it can be covered and kept at room temperature for up to 3 days. Be sure that the cake has completely cooled to room temperature before covering.
- Individual slices can be tightly wrapped in plastic wrap and frozen for up to 3 months. Then, it is best to let the slices thaw overnight in your refrigerator. If you are in a big hurry, thaw them in the microwave on low power like 50% until they are thawed enough to eat.
This recipe post was updated on November 8, 2021.
It all looks so fabulous! You both are great cooks and I can’t wait to try some of your recipes. 🙂
Thanks so much and keep up the good work.