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Spelt Swedish Almond Cream Cake (Semmeltårta)

Ingredients

Cake:

  • 3 eggs
  • 200g (1 cup) sugar
  • 180g (1½ cups) spelt flour (see note 1)
  • 2 teaspoons baking powder
  • 1 teaspoon cardamom
  • 100ml (⅖ cup) milk

Almond Paste:

  • 100g (3½ oz) almonds (see note 2)
  • 100g (½ cup) white sugar
  • 1-2 tablespoons milk

Additional Ingredients:

  • 150ml (⅔ cup) whipped cream
  • Icing sugar (for sprinkling)
  • sliced almonds (optional)

Instructions

Cake:

  • Pre-heat the oven to 175℃ / 350℉. Line and grease two 18cm pans (I used springform pans for easier removal).
  • Whisk the eggs and sugar together until the mixture becomes pale and light (about five minutes).
  • Combine the flour, baking powder and cardamom powder together.
  • Slowly add to your wet ingredients, just until incorporated.
  • Add the milk, and continue, again, just until everything is incorporated.
  • Pour evenly between the two pans, then bake in the lower part of the oven for around 20-25 minutes. The cake is ready when it bounces back, has started to pull away from the edges, and an inserted skewer comes out clean.
  • Remove from the oven, and allow to rest for ten minutes before removing the sides. Then allow to cool completely.

Almond Paste:

  • Blitz the almonds in a food processor or blender.
  • When fine, add the sugar, and continue to work for about 10 minutes until you have a thick paste. Set to one side.

Assembly:

  • Whip the cream until peaks form.
  • Add one to two tablespoons of milk to your almond paste, just until you have achieved a spreadable consistency.
  • Turn one of the cakes upside down and spread your almond paste all over.
  • Top with the whipped cream. Place the other cake on top.
  • Sprinkle with a liberal helping of icing sugar and a few sliced almonds if you like.

Notes

Please note: There is no oil or butter in this recipe. Don't be alarmed, or think I've just missed it off the list of ingredients. 
  1. You can use spelt or regular flour for this recipe (just use the same amount).
  2. I purchased blanched almonds for my cake. If you are using almonds with the skins still attached, make sure you blanch them first. 
 
Disclaimer:
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.