This is a Swedish classic. My take on it is to make the top crust a little salty. I love the taste of salty and sweet.

This recipe is from my Spring 2015 issue!

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Serves 10

You will need:

1 1/2 cups almonds, sliced

3 large eggs

3/4 cup sugar

1 teaspoon vanilla extract

5 tablespoons butter, melted

1/4 cup milk

1 1/4 cups all purpose flour

1 teaspoon baking powder

pinch of salt

1/2 cup butter

2/3 cup light brown sugar

1/4 cup milk

flaky sea salt

  1. Preheat oven to 340°F.
  2. Place the almonds on a baking tray and toast them golden, about 10 minutes. Cool.
  3. In a large bowl beat eggs and sugar until light and creamy.
  4. Add vanilla, butter, milk, flour, baking powder, and salt, and mix well.
  5. Pour into a 9” well-buttered cake tin.
  6. Bake for 25 minutes, or until a wooden skewer comes out clean.
  7. 10 minutes before the cake is done, place butter, sugar, and milk in a pot and bring to a boil. Let simmer for 5 minutes then add the almonds.
  8. Spread the almond mixture on top of the cake, even it out with a spatula, and sprinkle with some flaky sea salt.
  9. Set the oven to 400°F and bake the cake for another 10 minutes. The top should be bubbly and golden.
  10. Cool on a wire rack. Use a very sharp knife to cut around the edge of the cake before it’s cold, as the praline top sets very quickly.


Photography by Paul "Sweet Paul" Lowe

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