Mondlukaka – Icelandic Almond Cake

Prep Time
Cook Time
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"Most Icelanders have a huge sweet-tooth & an Icelandic afternoon tradition called “Kaffi og Kaka” (coffee & cake) is 1 way they indulge their cravings. At 1st I expected something simple, but I soon realized K&K is the Icelandic version of the American tradition “pig out until you seriously hurt yourself!” For some, it’s daily & casual. BUT it can be less frequent, very formal, put out your best china, fill a table w/all manner of taste sensations & eat for 2 hrs while you pour coffee so strong it would make you gasp w/terror! A favored treat for K&K is Icelandic Almond Cake & my source is “Classic Scandinavian Cooking” by Nika Hazelton. Enjoy!"

Original recipe yields 12 servings


  • Serving Size: 1 (108.3 g)
  • Calories 423
  • Total Fat - 26.2 g
  • Saturated Fat - 13.1 g
  • Cholesterol - 123.8 mg
  • Sodium - 185.6 mg
  • Total Carbohydrate - 43.6 g
  • Dietary Fiber - 1.3 g
  • Sugars - 27.5 g
  • Protein - 5.5 g
  • Calcium - 70.8 mg
  • Iron - 0.8 mg
  • Vitamin C - 2 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Set oven temp at 350F.

Step 2

Cream butter & gradually add sugar. Beat in egg yolks (1 at a time), beating well after ea addition. Stir in vanilla & almonds.

Step 3

Sift together the flour plus baking powder & gradually add to batter. Beat egg whites until stiff (but not dry) & fold into batter.

Step 4

Bake in three 8-inch buttered & floured layer pans for about 30 min or until golden brown. Cool at least 10 min before removing from pans & then allow to fully cool.

Step 5

Spread strawberry jam between cooled layers. Cover top & sides w/swirls of whipped cream. Serve immediately & watch it disappear.

Tips & Variations

  • Requires 3 three 8-inch layer baking pans

1 Reviews


When I was a child, my mom always made Nußtorte for my birthday. (German: Nut Cake made with ground hazelnuts) This kind of reminded me of that wonderful cake and I am glad to report that this was delicious! DH commented that "it's just like a German torte" which is high praise from him! Since moving and downsizing, I only own 2 cake pans, so I cut the recipe down and used 3/4 of everything and baked in 2 pans. I probably could have made the full amount and used 2 pans anyway, but I didn't want any overflow mess for my first attempt. I was surprised at how thick the batter was - it was more like a sweet bread dough that would be baked in loaf pans. The cake is a little on the dry side, but the dryness was offset nicely by the strawberry jam and the whipped cream "frosting". I might try a loaf pan next time for kicks! Thanks, Twisted One! PS Because of the whipped cream, storing in the fridge is necessary!


review by:
(22 Sep 2016)