almond cake & cloudberries

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photograph by Melissa Placzek

I’m in the process of refining all of my pictures and developing my photography style. My husband is teaching me the mysteries of photo shop and I am smitten with the effects and embellishments this program offers. It’s exciting to get closer to some final photos I can include in my proposals for the tea book. There are a couple houses I’m considering. Very, very fun!

So, today I made this traditional Swedish almond cake with cloudberry preserves that I purchased a few blocks away at the sweet Uff Da Shop on Main Street here in Red Wing.

“The golden berry from northern Sweden. An arctic exclusive delicacy. A treat served with all desserts having whipped cream or asΒ  warm topping for ice cream.” ~from the jar label of Hafi Cloudberry Preserves

It’s a simple elegant cake that goes especially well with my favorite Swedish tea, Soderblanding or a very close sister to this tea Lady Londonderry.

To make this lovely cake:

Preheat your oven to 350 degrees F.

Spray almond cake pan with cooking spray

scatter sliced almonds in pan


1 and 1/4 cups sugar

1 large egg

2 teaspoons real almond extract

2/3 cup milk


1 and 1/4 cup flour

1/2 teaspoon baking powder

1 stick butter, melted

Mix well and bake for 45-55 minutes (until edges brown and a wooden skewer comes clean when inserted in center of cake.) Remove cake from oven. Cool for a few minutes. Loosen ends of cake with a sharp knife. Gently tap each end of cake pan on countertop. Invert onto a long cake or tart pan. Spread pan slightly. When pan releases the cake, allow it to fully cool before sprinkling with powdered sugar. Serve with whipped cream and Hafi’s cloudberry preserves orΒ  Queen’s Blend preserves (if you prefer a darker jam.)




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  13 comments for “almond cake & cloudberries

  1. Robin
    March 23, 2011 at 10:25 pm

    Hi Leisa!
    I just wanted to comment on how beautiful your photos are, particularly the food shots. The quality and composition is exquisite…unlike so many other blog photos of food. I have seen a few lately that either have REALLY poor lighting (harsh and unflattering) or REALLY icky looking food. Your blog makes me 1)jealous of your many talents and 2) hungry. Love you, talented one!!!

  2. Melissa
    March 23, 2011 at 10:44 pm

    Thanks sweet lady!
    Jeff is a good teacher. I’m lucky to have a photography guru living in my house πŸ™‚


  3. Kimber Dunn
    March 31, 2011 at 2:46 pm

    Yeah, what Robin said!!!

  4. Melissa
    March 31, 2011 at 2:57 pm

    awe, schucks *blushes* πŸ˜‰

  5. Girty
    September 13, 2012 at 8:41 pm


    You mentioned a stick of butter, could you tell me roughly in grams?
    Would love to try it over the week end. Many thanks for sharing.

    Regards. girty

    • Melissa
      September 13, 2012 at 9:34 pm

      Hi Girty πŸ™‚ Not exactly sure how many grams this would be. a stick is 1/2 cup though (1/4 pound) hope that helps.

      • Girty Edwards
        September 13, 2012 at 10:09 pm

        Thank you and regards xx

        • Melissa
          September 13, 2012 at 10:12 pm

          my pleasure!

  6. Girty Edwards
    September 13, 2012 at 8:43 pm

    Hi Melissa,

    Not too familiar about stick of butter… How many grams approximately.

    Thank you .


  7. Girty Edwards
    September 14, 2012 at 11:19 pm

    Hi Melissa,

    Baked the cake yesterday and the texture is like a pudding and a bit
    heavy. Is that ok. Thank you and it delicious with a cup of tea.


    • Melissa
      September 15, 2012 at 7:31 am

      Hi Girty,
      I’m s pleased that you tried the cake and like it πŸ™‚ sounds like you did a beautiful job making it. xoxo

  8. Ann
    August 15, 2015 at 4:35 pm

    What is an almond cake pan? Guess more importantly what type of pan did you bake this cake in? Thanks!

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