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Old 03-31-2013, 09:31 PM   #321
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Excellent, thanks GG
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Old 03-31-2013, 11:51 PM   #322
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I finally got the Swedish Almond Cake in the oven. My recipe is a standard one.

Sliced almonds, cooking spray or oil
1-1/4 c sugar
1 stick butter, melted (to which I add 3 tsp fresh lemon juice--my grandma's addition)
2/3 c milk
1-1/2 tsp almond extract
grated zest of one lemon
1/2 tsp cardamon (I use the seeds that come in the white pods)
1/4 c ground whole almonds (the brown ones--my grandma's addition)
1-1/4 c flour + 1/2 tsp baking powder

1. Spray the pan and sprinkle with almonds.
2. Combine sugar, milk, egg, almond extract, and zest in a bowl.
3. Add the ground almonds, baking powder, and cardamon to the flour.
4. Blend that in, add the melted butter to which the lemon juice is added (I let it cool for about 5-10 minutes before doing that).
5. Pour into the pan (I start at one end and finish at the other), bake on the middle rack at 350 for 45-50 minutes. The cake HAS to pull away from the pan. You MUST let it cool for 15 minutes in the pan. Turn out onto a plate (I can't FIND the special plate on which the cake fits perfectly...it is stashed away here somewhere...). If you let it sit in the pan too long, it won't come out. If you take it out too soon, it breaks. I tend to twist my pan to get it out. And, I spray the pan liberally with cooking spray or rub well with oil before putting the sliced almonds in the bottom. To serve, you slice in the indent of the pan (that is you are using the pan that is made for this cake). If you are using another pan, cut it anyway you want <g>. I think my aunt used to double this recipe and bake it in an angel food or Bundt pan--I'll ask her when I see her in May. Always with the almonds put in the bottom of the pan and the cake flipped (an upside-down almond cake). I find it is better the next day--especially the chocolate version. I'll have some pics later if I can figure out what I'm going to flip it onto...maybe just a cutting board.
I ended up flipping it onto a cutting board and serving individual slices. Here are the pics (all the ingredients, the batter in the pan, the cake before serving, and a slice with a drizzle of lingonberry sauce, a dollop of yogurt [no whipping cream in the house], shaved almonds on top). As usual, it was a hit. I mentioned to my Dad I'd made it when he called, now I'm on the hook to make it next time I visit (hopefully we can find my mom's pan... and I don't have to go out and buy another one).
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Old 04-01-2013, 02:44 AM   #323
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I ended up flipping it onto a cutting board and serving individual slices. Here are the pics (all the ingredients, the batter in the pan, the cake before serving, and a slice with a drizzle of lingonberry sauce, a dollop of yogurt [no whipping cream in the house], shaved almonds on top). As usual, it was a hit. I mentioned to my Dad I'd made it when he called, now I'm on the hook to make it next time I visit (hopefully we can find my mom's pan... and I don't have to go out and buy another one).
I need to give this cake a try!

I also like that pan!

I would like a similar pan to make yeast breads, it would help the slicing impaired among us!
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Old 04-01-2013, 10:02 AM   #324
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TL makes a similar recipe--different proportions of the ingredients--and uses an 8" x 8" pan. I imagine one could make this in muffin tins...not sure about using the pan for bread. You'd have to oil it very well and the loaf would be "squat" because it isn't a very high pan. The pan is actually made in Germany, not Sweden. Not sure what it is used for in Germany...I'll have to ask my German friends. I have only seen the pan on line or in Ace Hardware Stores or Scandinavian shops in MN. Mind you, I haven't looked elsewhere becasuse I've had my pan forever--it was one of the things I wanted of my grandmother's.
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Old 04-05-2013, 02:52 AM   #325
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I baked this - it was very good:
CINNAMON CHOCOLATE CHUNK COFFEE CAKE
Cinnamon Chocolate Chunk Coffee Cake | The Creekside Cook
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Old 04-05-2013, 05:37 AM   #326
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Sounds nice Merstar
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Old 04-07-2013, 06:26 PM   #327
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My birthday is coming up this week and I was craving german chocolate cake, the ones in the grocery stores are pretty sad, usually just a chocolate layer cake with some coconut pecan icing plopped on top, so I made it myself. 4 layers of fudgy cake and 4 layers of coconut pecan icing, with buttercream on the sides. The buttercream was a last minute addition.

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Old 04-07-2013, 06:29 PM   #328
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My birthday is coming up this week and I was craving german chocolate cake, the ones in the grocery stores are pretty sad, usually just a chocolate layer cake with some coconut pecan icing plopped on top, so I made it myself. 4 layers of fudgy cake and 4 layers of coconut pecan icing, with buttercream on the sides. The buttercream was a last minute addition.
Dang, Bakechef, I wanna come to your birthday party!

Nice stuff, all!
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Old 04-07-2013, 08:33 PM   #329
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Originally Posted by bakechef View Post
My birthday is coming up this week and I was craving german chocolate cake, the ones in the grocery stores are pretty sad, usually just a chocolate layer cake with some coconut pecan icing plopped on top, so I made it myself. 4 layers of fudgy cake and 4 layers of coconut pecan icing, with buttercream on the sides. The buttercream was a last minute addition.

Okay for MY birthday...I want one just like that! Think you could make me one BC?
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Old 04-07-2013, 08:34 PM   #330
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My birthday is coming up this week and I was craving german chocolate cake, the ones in the grocery stores are pretty sad, usually just a chocolate layer cake with some coconut pecan icing plopped on top, so I made it myself. 4 layers of fudgy cake and 4 layers of coconut pecan icing, with buttercream on the sides. The buttercream was a last minute addition.


Yummmmmm !!

Hey bake .. my birthday is this week too .. you got enough for both of us??

That looks beyond delicious .. very nice !!!
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