A Fred’s Favourite: Swiss Almond Cake

ByFederica
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I may or may not have said this before, but I am not a great baker. I mean, I try my best, but sometimes I do feel a little overconfident and then proceed to make a mess out of the recipe.

Even though I am better now, I still do not like complicated recipes and keep it simple. Something like muffins or pie, where all you have to really do is mix the ingredients and pop them in the oven.

This Swiss Almond Cake was one of the first cakes I have ever tried to bake. It is very simple, doesn’t require to have great skills and it always tastes delicious.

Swiss Almond Cake

The original cake recipe is quite old, and there seem to be a cross over with another cake called toscakaka, or Swedish Almond Cake. Both cakes have old origin, but have quite the difference when it comes to the consistency of the sponges. The Swedish version is softer and bouncier, whether the Swiss version is more like a pound cake. No the less they are both delicious.

Both recipes recommend a hard almond topping, we however always prefer it without, so the recipe I am bring you is the cake only. This particular version of the Swiss Almond Cake is from one of our favorite bakery in London, Bread Ahead.

So, without waiting too long, let’s get baking!

almond cake on a dish, a napkin under and flowers on side, on a marble background

Easy Swiss Almond Cake

Federica
This recipe is from Justin Gellaty, former Head Baker at St John’s Bakery and Founder of Bread Ahead.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Cuisine Swiss

Ingredients
  

  • 200 g of unsalted butter
  • 4 eggs
  • 300 g of caster sugar
  • 400 g of plain flour sifted
  • 1 teaspoon of baking powder
  • 100 ml of double cream
  • 1 and 1/2 teaspoon of almond extract

Instructions
 

  • Preheat the oven at 180C fan/ 160C gas.
  • Place a small sauce pan on low heat and melt the butter.
  • In the meantime, whisk the eggs and sugar together with an electric mixer Until light and fluffy. The mixture should look pale and soft.
  • Once the butter has completely melted, slowly fold it in the egg/sugar mix until well combined. Be careful of not pouring the butter in too quickly, otherwise you will end with scrambled eggs!
  • Then, fold the sifted flour and baking powder. Then the cream and then the almond extract.
  • Line or grease a 26cm cake tin on all sides, and pour the cake mixture in.
  • Bake for 55 minutes to an hour, until the cake is golden brown and a skewer comes out clean.
  • Once the cake is out of the oven, leave it too cool and leave to cool at least 20 minutes before taking it our of the mold.
  • Serve warm or leave to cool completely before enjoying it!

Notes

The original recipe called for an almond topping, which I did the first time I tried this cake and didn’t really succeeded. So I decided to leave it out.
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QUICK NOTES ON THIS CAKE…

I am not sure this can be made into a vegan cake. There are only so many flaxseeds you can use to replace the eggs amount without your cake becoming too liquid. The Swiss Almond Cake mix is quite dense, and flaxseeds make the mixture quite liquid. There are now egg replacers, but I have always been a little weary of them. If you try and they work, just let us know in the comments and we will amend this!

Taking a slice of the Swiss Almond Cake

As I mentioned above, the cake mixture is quite dense, hence the cake is too. It is meant to be that way, so don’t be put off by the fact that it isn’t soft and spongy! It will keep for a few days that way, and once it starts becoming slightly harder, you can slice it thinly and make it into a biscotti or freeze it!

The cake is delicious toasted with a nice layer of fruity jam or peanut butter as well! I definitely recommend peach or Apricot Jam with it. You can also bake it into a square tin if you are planning to have it for you breakfast, so it’s easier to cut and store.

And I think that is all my friends. Let me know what you think and if you try it as well!

If you liked this recipe, why not PIN IT?

ALMOND 6

Fred is the mastermind for all things design of this blog, and around the web, she can be found on Not a Skilful Sailor and dotting.away. She is the person that has pushed Simona after she lost my job to give this blog thing a shot again, and subsequently found herself tangled in it, one way or another.

She is the extrovert of the group, the person who’s struggling the most with the being home situation. She thrives around people, but was not like this growing up, let us tell you that. She is the coffee guru of the family, loves our cat TJ more than Cristina and Simona (doesn’t even try to hide it a bit), and has got a new-found love for baking thanks to lockdown.

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52 Comments

  1. I haven’t heard of this type of cake before but I love pound cake! I might just give this a try! Thanks for sharing your recipe.

    Reply
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  4. The extract instead of actual almond is a different take to it. And it’s fine if it’s not soft such cakes are best complemented with tea. I’ve had such textures before. But very easy recipe. Thanks xx
    Isa A. Blogger

    Reply

  5. Wow, I’m not a huge fan of almonds but this sounds absolutely beautiful, I would really love to try and make this and I bet it tastes absolutely amazing 😁

    Reply

  15. I’m not sure I’ve ever heard of a Swiss Almond Cake before, but now I’m totally intrigued. It sounds really yummy! Baking is one of my favorite things (though I’m not much of a cook, to be honest, that’s my husband’s domain haha) and I’ve been doing a lot of it lately. I’ll have to add this to my list of things to bake soon!

    Reply

  21. This cake sounds so delicious!! To be honest, I like more dense cakes, so this one should be perfect for me.

    I will definitely try to make it vegan because I successfully use egg replacers for baking, I hope it turns out great!

    Thanks for this recipe!!

    xxxx Aga

    Reply

  23. I adore baking and this almond cake sounds delicious and it doesn’t look too complicated to make either!

    Reply

  26. I love almonds and this looks perfect. I’d love to give it a try soon. Thank you for sharing.

    Reply

  29. Ugh my images aren’t loading, so I can’t see what this looks like but it sounds DELICIOUS! I love almond fingers but they don’t sell them really here in Australia, so I shall try making this cake myself and see if it tastes similar xx

    Reply

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