Swedish Visiting Cake
User Reviews
4.8
Swedish Visiting Cake
Description
Swedish Visiting Cake combines a buttery, almond-scented cake base with a topping of egg whites, powdered sugar, almond extract, and sliced almonds. The cake base is mixed with sugar, eggs, vanilla and almond extracts, salt, flour, and melted butter, then baked topped with the almond mixture. The topping adds texture and sweetness, creating a contrast between the soft cake and crunchy nutty topping.
The almond flavor is prominent through the extracts and sliced almonds, while the confectioners sugar in the topping adds sweetness. The cake is baked in a 9x9 pan for even baking, and parchment paper lining is recommended for clean slicing. This cake offers an appealing combination of moist crumb and crunchy nut topping common in Scandinavian baking.
Swedish Visiting Cake is versatile and can be adjusted with additions such as citrus zest for brightness or fruit layers for extra flavor and moisture. It serves well for tea time or casual dessert occasions.
Adding citrus zest or other nuts can customize flavor and texture.Some versions include chocolate chips or fruit layers like sliced apples or raspberries before baking.
Ingredients
topping
- 1 cup confectioners sugar
- 3 large egg whites; save yolks for another use
- 1/4 tsp almond extract
- 1 1/2 cups almonds sliced
cake base
- 3/4 cup granulated sugar
- 2 large egg
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup all-purpose flour
- 1/2 cup unsalted butter melted and cooled
garnish
- confectioners sugar
Instructions
- Preheat your oven to 350F. Butter and line a 9x9 baking pan with parchment paper. The parchment paper is only necessary if you want to lift out the cake for neater slicing.
topping
- Put the egg whites in a medium bowl and break them up a little with a fork. Add the extract and powdered sugar and blend together. The mixture will be lumpy. Gently stir in the almonds, and mix well, taking care not to break the almonds. Set aside.
cake base
- In a large mixing bowl whisk the sugar, eggs, extracts and salt together until pale and slightly thickened. This will take a bit of elbow grease and a good couple of minutes.
- Using a silicone spatula fold in the flour. Then fold in the melted and cooled butter until the batter is homogenous and smooth. Turn the batter into your prepared pan.
- Top the batter with the almond topping. I use my fingers and drop small bits all over the surface of the batter to more easily distribute it. Smooth it down with an offset spatula and spread to the edges and corners.
- Bake in the center of the oven for 28-32 minutes. The top will turn golden and the center may still be slightly soft. A toothpick inserted in the center should come out without obvious wet batter on it. Do not over bake this cake.
- Let your Swedish visiting cake cool for about 15-20 minutes before lifting it out using the parchment paper to cool completely on a rack.
- Dust generoulsy with powdered sugar and slice just before serving. You can also serve with whipped cream and berries if you like.
Notes
- Adding citrus zest or other nuts can customize flavor and texture.
- Some versions include chocolate chips or fruit layers like sliced apples or raspberries before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 68mg | 23% |
| Sodium | 166mg | 7% |
| Potassium | 166mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 375IU | 8% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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