CakesTraditional Recipes

Grandma’s Swedish Almond Cake

This traditional Swedish almond cake is the perfect summer cake if you are having friends over. It easily and conveniently slices into a good number of portions and goes perfectly with tea. It’s also easy to pack and transport to a picnic which is always handy for during the summer.


This recipe has been passed down generations in my family and has become a firm favourite with each of those generations. The cinnamon combined with the almond creates a unique and delicious flavour, not to mention fragrance. Your house will smell incredible when baking this cake.

The Ingredients:

280g Caster Sugar

1 Egg

160ml Milk

1.5tsp Almond Extract

150g NEILL’S® Plain Flour

115g Butter (Melted)

0.5tsp Baking Powder

0.5tsp Ground Cinnamon

2tbsp Ground Almonds or fineld chop some almonds

Recommended Equipment:

Sage Appliances Scraper Mixer Pro


The How-To:

Preheat oven to 175c.

Beat the sugar and egg together.


Beat in the milk a little at a time.


Beat in the almond extract.


In a separate bowl sieve the flour, baking powder, ground or chopped almonds and cinnamon together.


Fold this into the mixture.


Now fold the melted butter into the cake batter.

Pour into a lightly greased and lined standard loaf tin.



Bake in the centre of the oven for 45-50 mins or until a skewer inserted comes out clean.

Allow to cool for 20 mins before turning out to cool completely.

Once cooled dust with icing sugar and slice into slabs.




You’re Done!


BakingBar was launched in 2010 to provide simple and straightforward baking guides and recipes. BakingBar are currently recipe developers for Neills Flour and MyProtein.

8 thoughts on “Grandma’s Swedish Almond Cake

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  • ann goody

    Hi, this looks lovely and great ingredients but wondered why it uses plain flour in stead of self raising?

    • As this is a recipe passed down the family I can only imagine that it was more difficult at some stage to get self raising Flour. So plain was used instead.

  • Fiona Morrison

    Could you swap out some of the flour for almond flour or would that change the texture?

    • This should work ok in the recipe. I do not see how the consistency would change that much. Let me know how you get on! 🙂

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