Recipe | "Swedish Almond Cake with Strawberry-Raspberry Sauce" by Sue Ready

Cook's notes: A popular almond cake often served at American-Scandinavian get-togethers. It is prepared in a special almond cake pan that can be purchased at specialty stores or online. I found substituting a 9 inch cake pan works well. The cake is rich, dense, buttery with a great almond flavor. A drizzle of Strawberry Raspberry Sauce brightens up the dessert or add a tablespoon of fresh mixed berries instead.


  • 1- 1/4 cups sugar
  • 1 large egg
  • 1- 1/2 tsp. almond extract
  • 2/3 cup milk-regular or 2%
  • 1- 1/4 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1 stick melted butter
  • Beat sugar, egg, extract and milk together. Then add flour and baking powder, beat together, blend in melted butter with a whisk and mix well. Do not over beat the batter. 
  • Spray pan generously with non-stick baking spray. Pour batter into pan. 
  • Bake at 350 degrees for 30 minutes or until edges are golden brown and toothpick inserted comes out clean. 
Strawberry Raspberry Filling

  • 1 package (10 oz.) frozen halved strawberries in syrup, thawed
  • 2 TB. cornstarch
  • 1/4 cup water
  • 1/4 cup orange juice
  • 1/4 cup currant jelly
  • 1-1/2 cups fresh raspberries 
  • 1-1/2 cups fresh quartered strawberries
  • 1 TB. Cointreau (liqueur) 
  • Place thawed package of strawberries with their juice in a saucepan. Whisk cornstarch into the water and add to the strawberry juice.
  • Whisk into the strawberry juice orange juice and currant jelly. On low heat thicken sauce before adding in fresh strawberries and raspberries. Remove pan from stove and stir in Cointreau.
  • Place strawberry mixture in a bowl and cool. Cover and refrigerate until serving. 

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