Pound cake doesnt need me to fix it.
(Or, fine, the18th century.)
The point is, a girl can still get tired of a good thing.
For example, I use my air fryer to seal a crunchy almond topping onto slices of pound cake.
A totally different cake inspired me to do this little number: theSwedish Visiting Cake.
Swedish Visiting Cake is a total fika cake.
Its a simple buttery almond cake, but the topping is what really makes it special.
The batter is slathered with a sweet almond topping before baking.
After it bakes and cools, the topping becomes crunchy and flavorfua delightful contrast to the soft cake.
The only thing is, I already have cake.
I made a giantlemon loaf from my cookbook of the week.
Its divine, but Ive been eating it for three days already.
A little crunch would be a welcome switch.
To make this crunchy cake topping, whisk together the powdered sugar and egg white.
Itll be a bit chunky at first but the sugar lumps will dissolve quickly in the liquid.
Stir in a pinch of salt and an optional drop of almond extract.
Gently fold in the sliced almonds.
Some of the liquid will pool on the bottom, and thats all right.
Check on the cake after five minutes to see how its getting along.
The nuts should be browned over the top but not scorched.
Remove the slice and let it cool on a wire rack for a minute so the sugars can set.
Dust with more powdered sugar and enjoy.
Air frying a slice of pound cake is like reliving its first hour out of the oven.
The fats warm up again and the cake becomes super tender and moist.
This recipe makes enough topping for two or three slices of pound cake.
Its also good on brioche, challah, or any soft bread if you dont have cake lying around.
Whisk the first four ingredients together in a small bowl.
Gently fold in the almonds until fully coated in the sugary egg white mixture.
Spread this mixture on the slices of cake or brioche.
Air fry it at 350F for 7-10 minutes.
Let cool for at least a minute before enjoying.
