Rye Almond Cake with Lemon Zest and Dill

Nordic

Medium · Room Temp

Rye Almond Cake with Lemon Zest and Dill

A Nordic-inspired single-layer cake where earthy rye and nutty almonds meet bright lemon zest and a whisper of fresh dill. Unusual together, harmonious on the plate — Søren's way.

Recipe by

Søren Vinter

The Smørrebrød Builder

Prep

20 min

Cook

33 min

Total

53 min

Method

Position a rack in the center. Heat oven to 180°C (350°F). Line the base of a 20-cm (8-inch) round cake tin with parchment and lightly butter the sides.

In a medium bowl, whisk together rye-flour, almond-flour, baking-powder, and salt. Set aside.

In a large bowl, beat butter and white-sugar with a spatula until pale, light, and slightly increased in volume, about 3 minutes. Work the butter from the sides and bottom to the center as you go.

Crack the eggs into a small bowl. With the mixer running on low, add them one at a time, allowing each to fully incorporate before adding the next.

Zest the lemon directly into the butter-egg mixture. Stir to combine.

Sift the dry ingredients over the butter mixture in two additions. Fold gently with a spatula after each — just until no streaks remain. Do not overwork.

Fold in the whole almond pieces and the chopped dill. The batter will be thick and fragrant.

Pour the batter into the prepared tin and smooth the top with an offset spatula.

Bake on the center rack for 30–33 minutes, until the top is deep golden and a skewer inserted at the center comes out with only moist crumbs — no wet batter.

Cool in the tin on a wire rack for 10 minutes, then turn out and let cool completely on the rack before slicing. The cake firms as it cools.

Nutri-Score

Needs balance

A–E · lower is better · score 13

Calories

710

per serving

High in saturated fat · 19gCalorie-dense · 710 kcalHigh in fibre · 16g

Protein

16g

Carbs

69g

Fat

44g

Sat. fat

19g

Fiber

16g

Sugar

28g

Sodium

332mg

Lacto VegetarianModerate Protein

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Moderate impact

A–E · lower is better · includes estimates

kg CO₂e

0.5

per serving

CCarbonAEU all-round· carbon sets the grade

Water

0.8m³

Land

24Pt

Runoff

0.06g P

Butter drives 54% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CrumblyMoistTender

Aromas

CitrusEarthyHerbalNutty

Kitchen Equipment

Primary Tool

Oven

OvenLemon ZesterMeasuring CupsMeasuring Cup SetMixing BowlOffset SpreaderSkewer Spatula WhiskWire RackParchment Paper

Techniques

Baking CreamingFolding

Safety & Storage

Allergen Warning

This recipe contains multiple priority allergens: eggs, tree nuts (almonds), gluten, and milk. Exercise strict allergen-control protocols throughout preparation.

Cross Contamination

Use dedicated equipment (bowls, mixers, spatulas) for allergen-sensitive preparations. Clean all contact surfaces thoroughly between uses.

Handling

Cream butter at proper room temperature (68-72°F) for optimal air incorporation. Cold butter will not cream correctly; overly soft butter creates a greasy batter.

Cooking Temperature

Bake at 180°C (350°F) on center rack for 30-33 minutes until deep golden and skewer test shows moist crumbs only. Underbaking risks raw egg hazard.

High Risk Population

Eggs are fully incorporated during mixing, eliminating raw-egg consumption risk for standard populations. However, immunocompromised individuals should verify complete doneness.

Storage

Store cooled cake in airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.

Shelf Life

Cake firms as it cools due to rye flour structure. Best consumed within 3-4 days for optimal moisture and flavor. Freeze wrapped tightly for up to 2 months.

Pro Tips

Technique

When folding the dry ingredients into the butter mixture, use long, sweeping strokes from the bottom of the bowl upward. This keeps the batter airy and avoids dense patches forming at the bottom.

Substitution

{"classification":"substitution","text":{"text":"If rye flour is unavailable, note that no direct substitution will replicate its distinctive earthy flavor and dense texture. Substituting whole wheat flour will significantly alter the cake's character and is not a equivalent replacement for this recipe."}}

From the chef

Rye flour brings a dry, earthy depth that all-purpose flour cannot replicate, and almond flour keeps the crumb tender without adding sweetness. Together they make a cake that feels substantial without being heavy. Lemon zest goes in with the butter so it blooms into the fat, and the dill — chopped fine and folded in at the end with whole almonds — gives a faint green note that reads as freshness rather than herb. The sugar is deliberately restrained. This is not a cake that announces itself; it is one you keep returning to for another thin slice, wondering what exactly is making it so right.

Søren VinterThe Smørrebrød Builder

Visit profile

TagsDill ForwardLemonRyeAlmondNordicCitrusNuttyLayer CakeSmall BatchDairyVegetarianHerb InfusedSweetBakery Style

AllergensEggsTree NutsGlutenMilk

Source: generated · June 12, 2026