Melt the butter and mix it in a bowl with the rest of the ingredients. I used a mill to mince the almonds into a fine powder. You can buy them preminced too, but I prefer the fresh taste that grinding them yourself gives.
Bake the cake on 175°C for 30 minutes. I usually use a circular shaped frame that you can take off the sides from when the cake is done. This time however I used a rectangular frame (30*20*8cm), and it worked fine as well (a bit trickier to get the cake out of the frame though).
Butter the frame and put breadcrumbs in before putting in the mixture. Take out the cake after 30 min and put the glaze on. Put it back in to the oven for another 30 minutes or until the glaze has got a yellow/brown colour. The browner you let it be, the better it will taste, but keep an eye on it.
(I baked the cake 45 min first and then another 30 min with the glaze. I believe it’s enough to bake it for 30 min before putting the glaze on… Depending on the shape of the frame, the dough will be thicker or thinner, with might affect the baking time in the oven, so keep on eye on it the first time…)
- 2 dl Sugar
- 3 dl Flour
- 1 msk Vanilla sugar
- 1 tsk Baking powder
- 30 pieces Minced sweet almonds
- 7 pieces Minced bitter almonds
- 2 pieces Eggs
- 1 dl Milk
- 150g Melted butter
- 200 g Butter
- 2 dl Sugar
- 4 msk Flour
- 4 msk Milk
- 200g Skinned almonds
Melt the butter and mix it with the other ingredients. The easiest way to take off the skin of almonds is to boil them for a few minutes, after that it just to take the skin off by your hands. Crash the almonds into small pieces with a knife and mix it with the other ingredients.
Let the cake cool down and enjoy…