Flour – you need almond flour to make this mandelkaka recipe.Sugar – regular granulated white sugar is excellent for making this almond cake.Eggs – medium-sized (63 to 73 grams per piece) and at room temperature.Butter – at room temperature.Almonds – blanched almond flakes for topping your mandelkaka.Salt – just use your favorite brand.

Start by preheating your oven to 180°C (350°F).

Grease a 9-inch cake pan with butter, lightly dust it with breadcrumbs, and then set it aside.Combine butter and sugar in a large mixing bowl.

Mix until it becomes creamy.Add the eggs one at a time — continuing to mix in between each addition.

Add the almond flour and salt.

Mix to combine everything thoroughly.Transfer your Swedish almond cake batter to the greased pan.

Use an angled spatula to smoothen the top.

Sprinkle the almond slices evenly.

Place in the oven for thirty-five to forty minutes or until it’s golden on top, and a toothpick comes out clean when inserted.

Remove the pan from the oven and set aside to cool.

Transfer your mandelkaka to a serving plate and enjoy!