Swedish Visiting Cake with almonds is a delicious small-sized cake ready in no time. Whisked together in one bowl and baked until golden, it is a great recipe to keep near when you need a quick dessert.
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I shared this yummy little cake many years ago and want to highlight this gem of a dessert once again. One of our daughters stopped by the day I made it, had a slice and enjoyed it so much she took a pic and shared on her Instagram. That evening another daughter had a double portion and declared it is her favorite cake. And, she doesn’t usually like sweets!
I may have been guilty of having a slice with coffee while working on this post. As you can see from the photos I have recently made it more than once. First with sliced almonds then again with slivered almonds.
It is a thin cake with a golden sugar crust created by the sprinkling of sugar on the top just before placing in the oven. The interior of the cake is soft, chewy and moist with a pleasant almond and light lemon flavor.
How to make Swedish visiting cake
Begin by zesting the lemon. I like to use a microplane.
In a medium bowl, add the sugar and lemon zest. With your fingertips or a pastry cutter, blend together until the sugar is moist and aromatic.
Whisk in the eggs one at a time until well blended.
Whisk in the salt, the vanilla and almond extracts.
Switch to a rubber spatula and stir in the flour until incorporated.
Finally, fold in the melted butter.
Scrape the batter into the pan and smooth the top with a rubber spatula.
Sprinkle the sliced almonds over the top of the batter
Sprinkle with a little additional sugar.
Remove the pan from the oven and let the cake cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it.
Swedish Visiting Cake with Almonds
Recipe source: Dorie Greenspan
- 1 cup sugar, plus extra for sprinkling
- Grated zest of 1 lemon
- 2 large eggs
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 cup all-purpose flour
- 1 stick (8 tablespoons) unsalted butter, melted and cooled
- About 1/4 cup sliced almonds (blanched or not)
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