Copenhagen Almond Cake: A Taste of Nordic Bliss

The aroma of toasted almonds always takes me back to my grandmother’s kitchen. Every Christmas, she would craft this magnificent Copenhagen Almond cake. It wasn’t just the taste, a symphony of nutty richness and delicate sweetness, but the shared moments around the table, the laughter, and the sense of timeless tradition that made it so special. This recipe is my humble attempt to recreate that magic and share a slice of my heritage with you.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 24-28 pieces
• Yield: 1 large cake
• Dietary Type: Not specified in source (Contains eggs, dairy. Can be made gluten-free with specific substitutions.)

Ingredients

• 6 separated eggs
• 1/2 cup sugar
• 4 tablespoons orange juice
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 1/2 cups ground unblanched almonds
• 3/4 cup toasted breadcrumbs
• 1/4 teaspoon salt
• 3/4 lb phyllo dough (pastry sheets)
• 2/3 cup clarified butter

For the Syrup:

• 2 cups sugar
• 1 cup water
• 1/2 lemon, juice of

Equipment Needed

• Baking pan (approximately 9×13 inches is ideal)
• Mixing bowls
• Electric mixer (handheld or stand mixer)
• Saucepan
• Pastry brush
• Sharp knife

Instructions

1. Preheat your oven to a moderate temperature, approximately 350°F (175°C). Grease your baking pan thoroughly to prevent the cake from sticking.
2. In a large mixing bowl, beat the egg yolks with the sugar until the mixture becomes very thick and pale yellow. This may take several minutes, so be patient and allow the sugar to fully dissolve into the yolks. A good indication of readiness is when the mixture forms a ribbon when drizzled back into the bowl.
3. Add the orange juice, cinnamon, and baking powder to the egg yolk mixture. Stir well to combine these ingredients.
4. Next, incorporate the ground unblanched almonds and toasted breadcrumbs into the mixture. Mix until everything is evenly distributed. The batter will be quite dense at this point.
5. In a separate clean and dry mixing bowl, beat the egg whites with the salt until stiff, but not dry, peaks form. Be careful not to over-beat, as this can make the egg whites grainy and difficult to fold in. The peaks should hold their shape but still have a slight sheen.
6. Gently fold the beaten egg whites into the almond mixture. It’s crucial to maintain the airiness of the egg whites, so fold carefully in a figure-eight motion, scraping the bottom of the bowl to ensure everything is well combined without deflating the whites.
7. Now, assemble the cake. Line the greased baking pan with half of the phyllo dough sheets. Remember that phyllo dries out quickly, so keep the stack covered with a damp towel while you are working.
8. Brush each sheet liberally with clarified butter before placing the next one on top. This creates those wonderful flaky layers. Make sure to get the butter into all the corners and edges.
9. Carefully pour the almond mixture into the prepared pan, spreading it evenly.
10. Cover the almond mixture with the remaining buttered phyllo dough sheets, again brushing each sheet generously with clarified butter as you layer them.
11. Using a sharp knife, make four long slits in the first three pastry sheets on top of the cake. These slits allow steam to escape during baking, preventing the pastry from puffing up unevenly and becoming soggy.
12. Bake the cake in the preheated oven for approximately 45 minutes, or until it is golden brown and a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can loosely tent it with foil.
13. While the cake is baking, prepare the syrup. In a saucepan, combine the sugar, water, and lemon juice. Bring the mixture to a boil over medium heat, stirring until the sugar is dissolved.
14. Continue to boil the syrup for 10 minutes without stirring, allowing it to thicken slightly.
15. Once the cake is baked, allow it to cool slightly in the pan before pouring the hot syrup evenly over the entire surface. The syrup will soak into the cake as it cools.
16. Let the cake cool completely before cutting it into squares. This allows the syrup to fully penetrate and the flavors to meld.

Expert Tips & Tricks

• Clarifying the butter removes the milk solids, which can burn easily and detract from the flavor. It also creates a richer, more flavorful pastry.
• Toasting the breadcrumbs adds a nutty depth and helps prevent the cake from becoming too soggy.
• For an extra layer of flavor, consider adding a tablespoon of almond extract to the almond mixture.
• If you don’t have clarified butter, you can use regular melted butter, but be careful not to burn the milk solids.
• Make sure your phyllo dough is not frozen. It will crack and break if it is. Thaw it in the refrigerator overnight.
• If you are short on time, you can prepare the syrup a day in advance and store it in the refrigerator.

Serving & Storage Suggestions

Serve the Copenhagen Almond cake at room temperature. It’s delicious on its own, or you can accompany it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs well with coffee or tea.

Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for longer storage, but the texture of the phyllo pastry may change slightly upon thawing. Reheat gently in a low oven to restore some of its crispness.

Nutritional Information

Estimated nutritional information per serving (approximate values):

Nutrient	Amount per Serving	% Daily Value
Calories	243 kcal	12%
Total Fat	11.5 g	18%
Saturated Fat	4.1 g	21%
Cholesterol	63.8 mg	21%
Sodium	173 mg	7%
Total Carbohydrate	31.6 g	11%
Dietary Fiber	1.4 g	5%
Sugars	20.9 g	42%
Protein	4.8 g	10%

• Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.
• Percent Daily Values are based on a 2000 calorie diet.

Variations & Substitutions

• Gluten-Free: Substitute the toasted breadcrumbs with gluten-free breadcrumbs. Ensure that the baking powder is also gluten-free.
• Dairy-Free: Use a dairy-free butter alternative for brushing the phyllo dough.
• Nut-Free: (Not truly nut-free due to the almonds) Substitute the ground almonds with an equal amount of sunflower seed meal or other seed-based flour.
• Citrus Variation: Experiment with different citrus juices in place of orange juice, such as lemon, lime, or grapefruit, to alter the flavor profile.
• Spice it Up: Add a pinch of cardamom or nutmeg to the almond mixture for a warmer, more festive flavor.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought almond flour instead of grinding my own almonds?
A: Yes, you can use store-bought almond flour. However, grinding your own almonds provides a fresher flavor and slightly coarser texture that contributes to the overall character of the cake.

Q: Is it necessary to use clarified butter?
A: While not strictly necessary, clarified butter is highly recommended. It has a higher smoke point and richer flavor, which improves the texture and taste of the phyllo pastry.

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day in advance and store it at room temperature. However, it’s best to add the syrup just before serving to prevent the pastry from becoming too soggy.

Q: What if my phyllo dough tears?
A: Don’t worry if the phyllo dough tears. Just patch it up with another piece of dough and continue layering. The many layers of pastry will hide any imperfections.

Q: How do I prevent the bottom of the cake from burning?
A: If you are concerned about the bottom burning, you can place a baking sheet on the rack below the cake to deflect some of the heat.

Final Thoughts

I hope this Copenhagen Almond cake recipe brings as much joy to your kitchen as it has to mine. It’s a delightful treat that’s perfect for special occasions or simply as a comforting indulgence. Don’t hesitate to experiment with variations and make it your own. And please, share your creations and feedback – I’d love to hear about your experiences with this recipe! Perhaps, enjoy a slice with a strong cup of Scandinavian coffee. Skål!