This recipe for Almondy Cake is a copycat version of the Ikea cake that you can get in their store. It contains layers of almond cake, layered with a rich sweet cream, finished with toasted almond flakes.
My husband came back with a box of Almondy cake from Ikea the other day, and it was my first time trying it.
The almond cake was really tasty, and my boys really liked it so I decided to see if I could replicate it at home.
What is an Almondy Cake?
According to Almondy’s website, it’s a layered Swedish almond cake with a golden cream, topped with roasted almond flakes.
The almond cake base is similar to a joconde sponge cake, which is most commonly used in Opera cakes.
Ingredients in the cake
There are only a few ingredients for this cake and it comes together quite easily.
For the almond cake:
- egg whites: preferably at room temperature so it can whip up with more volume.
- cream of tartar: or a little lemon juice — helps stabilize the egg whites
- granulated sugar: stabilizes the meringue mixture and adds some sweetness
- almond flour: which is ground up almond nuts; you can find almond flour in natural and and health food stores, or you can grind your own by blitzing whole almonds in a food processor. (Just be sure not to over process or you’ll end up with almond nut butter instead).
The golden cream contains:
- egg yolks: leftover from the egg whites
- granulated sugar: again, to sweeten the mixture
- vanilla extract: adds flavour to the cream; use a good quality extract
- salt: a pinch of sea salt helps to balance the sweetness in the cream
- dry milk powder: adds some flavour to the cream, and helps to thicken it up, optional
- heavy whipping cream: the cream (should be at least 36% MF [milkfat])
- butter: adds a little richness to the cream mixture.
Note: this recipe makes enough for 2 x 2-layer 6″ cakes. You can stack the layers if you wish to make a taller 4-layer 6″ cake.
Does it contain gluten?
The almond cake is actually gluten-free.
What does it taste like?
It has crunchy almond texture and sweet, slightly chewy texture, similar to a macaron.
How to make the cake
First, make the meringue:
Separate the egg whites from the egg yolks. (Transfer the egg yolks to a separate bowl).
Place the egg whites into a stand mixer bowl fitted with a whisk attachment.
Start the mixer and when the egg whites become foamy, add in the cream of tartar.
Gradually add in the sugar and whip until stiff and shiny peaks.
Dump the almond flour into the meringue and fold with a spatula until the almond flour is incorporated.
Divide the mixture evenly into two round 6″ pans lined with parchment paper.
Bake at 350F for 20-25 minutes, until golden in colour.
Remove from the oven and let cool on a rack.
Make the golden cream:
Similar to making a custard, whisk together the egg yolks, sugar, salt, milk powder and vanilla extract into a glass bowl.
Warm heavy whipping cream in a small saucepan over medium heat.
While whisking the egg yolk mixture, pour the warm cream into the egg yolks and transfer back into the saucepan.
Continue to whisk over medium heat until the mixture thickens, about 8-10 minutes.
Remove from heat and stir in 1 Tbsp of butter.
Completely chill the cream mixture in the fridge for at least 6-8 hours.
Pour the chilled cream and whip with a wire whisk (in a stand mixer) until light and airy. (Don’t worry if it doesn’t completely whip up).
Slice the cake in half using a serrated knife.
Add about ¼ C of cream and spread with an offset spatula.
Layer on another slice of cake.
Repeat with another layer of cream and spread to cover the side edges.
Coat with toasted almond flakes.
Place into the freezer for a few hours before serving.
Can you freeze the almond cake?
Yes, this cake freezes beautifully.
How to store & serve
Store the cake in a container in the freezer.
The best thing about this Swedish almond cake is that you don’t need to defrost it before serving.
Pair the almond cake with some coffee for a delightful afternoon treat.
How does it compare to the Ikea version?
We did a blind taste test and couldn’t tell the difference between the two cakes.
It was so similar in taste and texture.
My kids really enjoyed it, which was the biggest test for me!
Other recipes you may like
Be sure to check out these other recipes:
Let me know if you try out this recipe! Tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Almondy Cake (Ikea Copycat)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
For the almond cake:
- 3 egg whites
- ¼ tsp cream of tartar or lemon juice
- 150 g almond flour
- 70 g granulated sugar
For the golden cream:
- 3 egg yolks
- 50 g granulated sugar
- ¼ tsp sea salt
- 15 g dry milk powder
- 1 tsp vanilla extract
- 100 ml heavy whipping cream
- 15 g salted butter
- ¼ - ½ C toasted almond flakes
Make the almond cake:
- Preheat oven to 350°F/177°C.
- Prepare 2 round 6" pans with parchment paper.
- Separate the egg whites from the egg yolks. (Transfer the egg yolks to a separate bowl and set aside).
- Place the egg whites into a stand mixer bowl fitted with a whisk attachment.
- Start the mixer and when the egg whites become foamy, add in the cream of tartar.
- Gradually add in the sugar and whip until stiff and shiny peaks.
- Dump the almond flour into the meringue and fold with a spatula until the almond flour is incorporated.
- Divide the mixture evenly into two round 6" pans lined with parchment paper.
- Bake at 350°F/177°C for 20-25 minutes, until lightly golden in colour.
- Remove from the oven and let cakes cool on a rack.
Make the golden cream:
- Similar to making a custard, whisk together the egg yolks, sugar, salt, milk powder and vanilla extract into a glass bowl.
- Warm heavy whipping cream in a small saucepan over medium heat.
- While whisking the egg yolk mixture, pour the warm cream into the egg yolks and transfer back into the saucepan.
- Continue to whisk over medium heat until the mixture thickens, about 8-10 minutes.
- Remove from heat and stir in 1 Tbsp of butter.
- Completely chill the cream mixture in the fridge for at least 6-8 hours.
- Pour the chilled cream and whip with a wire whisk (in a stand mixer) until lightens up a little. (Don't worry if the mixture doesn't completely whip up, we're just looking for it to be a little lighter).
- Slice the almond cake in half.
- Spread about ¼ C of whipped golden cream over the cake with an offset spatula.
- Place another layer of cake on top of the cream.
- Spread another layer of golden cream and cover the edges of the cake with the cream.
- Coat the top and sides of the cake with toasted almond flakes.
- Repeat with the second cake, unless making 1 x 4-layered 6" cake.
- Chill the cake in the freezer for at least 6-8 hours before serving.
- Serve from frozen.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.