I have a recipe for a swedish almond cake, much like the one in IKEA.
The thing is, I'm not fussed on almonds - I like things ok with ground almonds in them, but I'm not fussed on flaked almonds on top of things. In fact, I'm not really keen on nuts in general, I don't really like the texture of them.
Now, the obvious answer here is, why the hell do I want to make a swedish almond cake? But the thing is, I love the breadcrumby base of the cake.
So what I'm wondering is, what could I put on top of a breadrumby cake base that would turn my swedish almond cake into something I would like much better? Any suggestions?