Dutch Delights: Almond Cake Recipe

March 14, 2021

I’m Tanya.
I’ve learned that a little bit of intentionality goes a long way in accomplishing the goals we set for ourselves. This blog is meant to equip you with just that - simple tips, tricks, advice, and encouragement that help you live an intentional life. 
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There are several things the Dutch do well – they are the royalty of cleanliness, they have a strong work ethic…and they know their sugary treats. 😉 Most dutch women know a thing or two about making a big pan of bars to feed a crowd, and it makes me sad that some of you have not experienced the goodness that is an almond patty. This recipe is 2nd best in my book. Almond cake is such a yummy treat for Sunday morning, a bridal or baby shower brunch, or a gift for a new neighbor, new mama, or someone’s birthday.

I eat a lot of fruits and vegetables, but I have NO SHAME in enjoying a sweet from time to time. And if I’m going to make something sweet, you can bet I’m not going to “healthify” it and take away from the goodness that God meant it to be. 🙂 Sweets are also a gift from His hand, and I’m so thankful He’s shown me that He delights in seeing His kids enjoy His gifts when we worship the GIVER rather than the gift itself. 

Ok…here’s the recipe for almond cake – taken directly from the best dutch cookbook I own – put together by all the mamas and grandmas and great-grandmas of our school. Not a light cookbook, but certainly tried and true recipes that are a part of our heritage, and I dare you to try this and experience the goodness that is a dutch almond cake.

Almond Cake:

  • 1/3 cup melted butter
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 tsp. almond flavoring
  • 1 1/2 cup flour

Beat the butter, sugar, and eggs well. Add vanilla and almond flavoring; mix well. Add flour and stir by hand. Put into a round cake pan or heavy skillet. Sprinkle with 2 tsp sugar and sliced almonds on top. Bake at 350° for 30 minutes.

Share it with your girlfriends and save it for the next perfect occasion, or just a slow weekend morning. I think it’s best served with coffee or tea, and fresh berries. 

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