Swedish vanilla and almond cake

(16 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Swedish vanilla and almond cake
Swedish vanilla and almond cake
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

    Plus cooling time
  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Make the most of eggs in this delicious dessert which uses fluffy egg whites in the base and rich egg yolks in the custard topping. This makes an impressive pudding to serve up to friends after dinner. Simply slice a wedge of cake and spoon on some softly whipped cream. This cake will serve up to 12 peoople and will take 40 mins to cook in the oven.


  • 2tbsp desiccated coconut
  • 5 large egg whites
  • 250g caster sugar
  • 200g pack ground almonds

For the topping:

  • 5 large egg yolks
  • 100g caster sugar
  • 150ml double cream
  • 100g butter
  • 2tsp vanilla extract
  • About 3tbsp toasted, flaked almonds, for decoration

You will also need:

  • 23cm (9in) spring-form cake tin, well buttered on the base and sides

This will keep well in an airtight tin for a couple of days.


  1. Set the oven to 200C/392F/Gas Mark 6. Sprinkle the coconut in the tin, so it sticks to the butter.
  2. To make the cake: Whisk the egg whites until stiff, then gradually add the sugar while you keep whisking. Fold in the ground almonds. Spoon the mixture into the tin and bake for 20-25 minutes, or until just set. Take out of the oven and leave to cool in the tin, on a wire rack. Take out of the tin.
  3. To make the topping: Put the egg yolks, sugar and cream in a pan over a low heat and whisk constantly until the mixture turns into a thick custard. Take the pan off the heat and whisk in the butter and vanilla extract. Pour into a bowl, cover closely with cling film and leave to cool and set.
  4. Stir the custard topping, then spread it over the cake. Scatter with flaked almonds. Serve with whipped cream if you like, although it's very rich!

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 409(kcal)
  • Fat 29.0g
  • Saturates 11.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(16 ratings)

Your comments

comments powered by Disqus

FREE Newsletter