Swedish Visiting Cake

Swedish Visiting Cake is a simple yet elegant dessert, perfect for when you want to serve something homemade and special to guests. This almond-flavored cake, topped with a delicate layer of sliced almonds and confectioner’s sugar, is moist, flavorful, and quick to make. With its crisp almond topping and soft cake base, it’s an irresistible treat that pairs beautifully with coffee or tea.

Ingredients:

For the Topping:

• 1 cup confectioner’s sugar
• 3 large egg whites (save the yolks for another use)
• 1/4 tsp almond extract
• 1 1/2 cups sliced almonds

For the Cake Base:

• 3/4 cup granulated sugar
• 2 large eggs
• 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

For Garnish:

• Confectioner’s sugar (for dusting)

Directions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Butter a 9×9-inch baking pan and line it with parchment paper to make it easy to lift the cake out after baking.

2. Prepare the Topping:

In a medium bowl, lightly beat the egg whites with a fork. Add the almond extract and confectioner’s sugar, stirring just until combined. Gently fold in the sliced almonds, taking care not to break them. Set this mixture aside.

3. Make the Cake Base:

In a large bowl, whisk together the granulated sugar, eggs, almond extract, vanilla extract, and salt until the mixture becomes pale and slightly thickened. This should take a few minutes of vigorous whisking.

4. Fold in the Dry Ingredients:

Using a silicone spatula, gently fold in the all-purpose flour. Once incorporated, stir in the melted and cooled butter, mixing until the batter is smooth and homogeneous.

5. Assemble the Cake:

Pour the cake batter into your prepared pan, spreading it evenly. Scatter the almond topping over the surface of the batter, using your fingers to distribute it evenly. Gently press the topping down with an offset spatula to cover the batter completely.

6. Bake:

Bake the cake in the center of the oven for 28-32 minutes. The top should be golden brown, and a toothpick inserted into the center should come out clean, with no wet batter. Be careful not to overbake.

7. Cool and Serve:

Allow the cake to cool in the pan for 15-20 minutes before lifting it out using the parchment paper. Transfer the cake to a wire rack to cool completely.

8. Garnish:

Once cooled, dust the top generously with confectioner’s sugar. For an extra indulgent touch, serve slices with a dollop of whipped cream and fresh berries.

Quick Tips:

• Don’t Overmix the Topping: Keep the almond mixture slightly lumpy for the best texture in the topping.
• Extra Flavors: Try adding a bit of lemon or orange zest to the cake batter for a citrusy twist.

Recipe Details:

• Prep Time: 15 minutes
• Cooking Time: 32 minutes
• Total Time: 47 minutes
• Calories: 350 kcal per serving
• Servings: 8 servings

This Swedish Visiting Cake is a delightful dessert with a wonderful almond flavor and a satisfying crunch from the almond topping. It’s perfect for sharing with friends or family during a cozy afternoon, and it makes a beautiful presentation with just a dusting of powdered sugar. Enjoy it with a cup of coffee or tea!

Swedish Visiting Cake

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• Author: Dulcia
• Total Time: 47 minutes
• Yield: 8 1x

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Description

This Swedish Visiting Cake is a beloved treat, simple yet elegant, with its tender almond-flavored cake base and crunchy almond topping. The cake is lightly dusted with powdered sugar for that perfect finish, making it an ideal dessert to serve with coffee or tea when hosting guests.

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Ingredients

Scale 1x2x3x

Topping:
1 cup confectioner’s sugar
3 large egg whites (save the yolks for another use)
1/4 tsp almond extract
1 1/2 cups sliced almonds
Cake Base:
3/4 cup granulated sugar
2 large eggs
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:
Confectioner’s sugar

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Instructions

Preheat your oven to 350°F (175°C). Butter and line a 9×9 baking pan with parchment paper for easy lifting and neater slicing.
Topping: In a medium bowl, lightly beat the egg whites with a fork. Add almond extract and confectioner’s sugar, stirring until the mixture is slightly lumpy. Gently stir in sliced almonds, taking care not to break them. Set aside.
Cake Base: In a large bowl, whisk together the sugar, eggs, almond extract, vanilla extract, and salt until the mixture becomes pale and slightly thickened. This may take a few minutes.
Fold in the flour with a silicone spatula, followed by the melted, cooled butter. Mix until the batter is smooth and homogenous.
Pour the batter into your prepared pan. Scatter the almond topping over the surface, using your fingers to distribute it evenly. Smooth it with an offset spatula to cover the batter.
Bake in the center of the oven for 28-32 minutes. The top should be golden, and a toothpick inserted into the center should come out clean, with no visible wet batter. Be careful not to overbake.
Allow the cake to cool in the pan for 15-20 minutes, then lift it out using the parchment paper. Cool completely on a wire rack.
Dust generously with confectioner’s sugar before slicing and serving. You can also add a dollop of whipped cream and berries for extra indulgence.

• Prep Time: 15 minutes
• Cook Time: 32 minutes

Nutrition

• Calories: 350