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Epicurious

Sandkage (Rose Pound Cake)

Sandkage on a white plate covered in pink icing and rose petals.
Photo by Columbus Leth

Sandkage is easy to make, and is always part of a ‘cake table’, as it is the one cake everyone can agree on. It’s also the cake I baked most as a child, as it can’t really go wrong. The almonds keep it wonderfully moist, so it is great for a day or so after baking as well, especially to dunk in coffee. This basic sandkage recipe can be adapted to make many different flavors, by adding finely grated unwaxed or organic citrus zest, dried fruits, or cocoa powder.

This recipe was excerpted from ‘Scandinavian Baking’ by Trine Hahnemann. Buy the full book on Amazon.

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