Swedish Visiting Cake with Almonds - Grateful Prayer | Thankful Heart (2024)

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.

Bake the cake until it is golden and a little crisp on the outside; the inside will remain moist.

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.

Serving

The cake is good eaten warm or at room temperature, with a fork or with your fingers.

Storage

Swedish visiting cake keeps well too. Wrap well and it will stay good for several days on the counter or up to 2 months in the freezer.

Recipe Note:

I have made the cake in cake pan with a removable bottom, a pie plate and a quiche dish and all work well.

Swedish Visiting Cake with Almonds

Recipe source: Dorie Greenspan

Makes 8-10 servings

INGREDIENTS

• 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)

DIRECTIONS

Center a rack in the oven and preheat the oven to 350 degrees F. Butter or spray a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch cake pan or even a pie pan.

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 and the extracts. Switch to a rubber spatula and stir in the flour. 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 and sprinkle with a little additional sugar. If you’re using a cake or pie pan, place the pan on a baking sheet.

Bake the cake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist.

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.

Serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate.

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