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
How to make Swedish Visiting Cake
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.
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.
MORE DELICIOUS RECIPES TO TRY
- Parsley Buttered Potatoes
- Bunny Chow
- Cocoa Krispie Bars
- Homemade Brownies
- Delicious and Simple Pasta e Fagioli Soup
Swedish Visiting Cake
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
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.
