Swedish Visiting Cake

Name: Swedish Visiting Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
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

by Recipes Made With Love

8 servings

45 min

Cake is one of the most loved desserts in the world. People across cultures, countries and ages enjoy the sheer pleasure of indulging in a decadent and delicious piece of cake. And with its inviting aroma, sweet taste and beautiful presentation, it’s easy to see why. If you’re looking for a unique twist on a classic favorite, it’s time to discover Swedish visiting cake. This is a Dorie Greenspan recipe that I just had to try making and it’s truly amazing!

This classic delicacy is sure to continue being a staple in Swedish culture for years to come. As the renowned Swedish chef Marcus Samuelsson said; “No matter where your guests come from, visiting cake adds flavor to any gathering.” By providing a sweet treat, Swedish Visiting Cake can make any occasion truly memorable. So, the next time you want to welcome guests with a special touch, give Swedish Visiting Cake a try!

What is Swedish Visiting Cake?

According to the oldest recipe books, Swedish visiting cake first originated in the early 1800s, when it was served as a snack to guests when visiting a family’s home. It’s still a classic go-to celebration cake today – a moist and rich cake that can be enjoyed by all ages.

Ingredients

Sugar
Lemon zest
Eggs
Salt
Vanilla extract
Almond extract
All-purpose flour
Butter
Sliced almonds

Swedish visiting cake ingredients

How to make Swedish Visiting CakeCenter a rack in the oven and preheat the oven to 350 degrees F. Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch cake pan or even a pie pan.Pour the sugar into a medium bowl. Add the zest and blend the zest and sugar together with your fingertips until the sugar is moist and aromatic.

Sugar and lemon zest

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.

eggs, sugar and flour

Scrape the batter into the pan and smooth the top with a rubber spatula. Scatter the sliced almonds over the top and sprinkle with a little sugar. If you’re using a cake or pie pan, place the pan on a baking sheet.

Swedish cake in pan

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

Swedish Visiting Cake ready to serve

Tools For This Recipe

(Amazon affiliate links)- These are the tools I use when making this recipe!

Pyrex glass mixing bowl – The Pyrex Glass Mixing Bowl is handy to store in the fridge and freezer when you need to freeze contents or keep them fresh.
Wilton Springform Pan – These pans are perfect for making cheesecakes, deep dish pizzas and more.
Di Oro Flexible Silicone Spatula–The perfect spatula to keep your GreenPans scratch free.
Silicone Whisk–These are the whisks I use with my Greenpans to keep them damage free.

Swedish Visiting Cake

You can do it! Saved to your recipes

Recipe details

Yield 8 servings
Time spent: Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min

Show Nutrition Info

Per serving

% Daily value

Instructions

Center a rack in the oven and preheat the oven to 350 degrees F. Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch cake pan or even a pie pan.
Pour the sugar into a medium bowl. Add the zest and blend the zest and sugar together with your fingertips 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. Scatter the sliced almonds over the top and sprinkle with a little 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. You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate.

Comments

Sandra on May 27, 2023

Almond extract makes me ill. Can I omit it and still have a tasty cake?

2 Reply
- See 1 previous
- Kristen on May 29, 2023
  
  Perhaps put vanilla, orange or lemon extract?
  
  1
- Recipes Made With Love on Jun 22, 2023
  
  Sandra,
  You could leave out the almond extract and just use vanilla.
  
  1
Pixie on May 28, 2023

Do you preheat the cast iron skillet?

6 Reply
- Recipes Made With Love on Jun 22, 2023
  
  Pixie,
  I used a springform pan instead of a cast iron skillet but I don't preheat my cast iron when I make cornbread so I would think you wouldn't have to for this recipe either.
  
  2