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Swedish Apple and Almond Cake


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Rate this recipe 4.4/5 (15 Votes)


  • 110 g 110g butter plus extra for greasing
  • 150 g 150g soft light brown sugar
  • 2 large 2 large free range eggs
  • 210 g 210g plain flour, sifted
  • 1 tbsp 1tbsp baking powder
  • pinch pinch of salt
  • 1 tsp 1 tsp ground cinnamon
  • 2 tsp 2 tsp ground cardamom
  • 300 g 300g peeled, cored and sliced cooking apple (Shouldn’t be more than one large one)
  • 50 g 50g flaked almonds
  • 3 tbsp 3 tbsp apple or apricot jam


Servings 6
Adapted from


Step 1

1. Preheat the oven to 180°C, grease and line a 20cm cake tin with a removable base.
2. With an electric hand mixer, beat the butter and sugar in a large bowl until pale.
3. Add the eggs, one at a time, mixing until they are incorporated.
4. Fold through the flour, baking powder, salt, cardamom and cinnamon until you have a thick cake batter.
5. Stir through the apple and pour the batter into the cake tin.
6. The batter will be thick, so use a spatula to spread across the base of the tin.
7. Spread the almonds of top of the cake and bake in the oven for 40-45 minutes. Cover with tin foil if the almonds brown too much.
8. Remove from the oven and leave to cool.
9. As the cake is cooling, heat the jam in a saucepan until runny and brush over top of the cake.

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