Short introduction
Swedish Visiting Cake is a delightful and simple dessert hailing from Sweden, known for its rich almond flavor and tender crumb. This cake is wonderfully easy to make, perfect for serving to guests or enjoying with a cup of coffee. It embodies the cozy charm of Scandinavian baking with minimal fuss, making it a favorite for many home bakers.
Why you’ll love it
There are several reasons to love Swedish Visiting Cake:
- Easy to Make: This cake requires minimal ingredients and can be prepared quickly, making it perfect for both experienced and novice bakers.
- Versatile: It’s great for any occasion, whether you’re hosting friends, celebrating a special event, or just enjoying a quiet evening at home.
- Delicious Flavor: The blend of almond extract and sliced almonds gives it a unique taste that stands out among other cakes.
- Beautiful Presentation: When dusted with confectioner’s sugar, it looks elegant, making it perfect for entertaining.
Ingredients
To make Swedish Visiting Cake, you’ll need the following ingredients:
- 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
- 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
- Additional confectioner’s sugar for dusting
Substitutions & key variations
If you don’t have all the ingredients on hand, here are some substitutions you can consider:
- Butter: Use coconut oil or vegetable oil as a dairy-free alternative.
- Almond Extract: Substitute with vanilla extract for a different flavor profile.
- Sliced Almonds: Chopped walnuts or hazelnuts can be used if you don’t have almonds.
Step-by-step
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Butter and line a 9×9 baking pan with parchment paper. Lining the pan is optional but can help in lifting the cake out neatly.
Step 2: Mix the Wet Ingredients
In a mixing bowl, combine the egg whites, granulated sugar, and melted butter. Whisk until well blended. Add the eggs, vanilla extract, and almond extract, mixing until smooth.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the flour, salt, and confectioner’s sugar. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix.
Step 4: Add Almonds
Fold in the sliced almonds gently into the batter.
Step 5: Bake
Pour the batter into the prepared pan. Use a spatula to spread it evenly. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Dust with additional confectioner’s sugar before slicing.
Success tips
- Temperature: Ensure your ingredients are at room temperature for the best texture.
- Texture: The cake should feel slightly moist but not wet. Avoid overbaking to retain its soft crumb.
- Common Mistakes: Avoid over mixing the batter, which can lead to a dense cake. Check your oven temperature if the cake is browning too quickly.
How to serve
Swedish Visiting Cake is best served sliced into squares or rectangles. It pairs perfectly with coffee or tea, making it an excellent addition to brunch or an afternoon snack.
Storage & reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Reheat slices in the microwave for 10-15 seconds if desired.
Frequently Asked Questions
Q1: Can I use a different type of nut in this cake?
Yes, you can substitute sliced almonds with other nuts such as walnuts or hazelnuts, though it may alter the flavor.
Q2: How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Q3: Can I freeze Swedish Visiting Cake?
Yes, you can freeze the cake by wrapping it tightly in plastic wrap and then placing it in a freezer-safe container. It can be frozen for up to three months.
Nutrition notes / equivalents
Each serving of Swedish Visiting Cake provides a moderate amount of carbohydrates and healthy fats from the nuts and butter, making it a delightful treat when enjoyed in moderation.
Conclusion + CTA
Swedish Visiting Cake is a charming dessert that offers simplicity, flavor, and versatility. Its delightful almond notes and easy preparation make it a must-try recipe for any baking enthusiast. Why not give it a try in your kitchen? Share your experience and let us know how it turned out!
Links to related recipes
- Classic Vanilla Pound Cake
- Almond Flour Cake
- Easy Lemon Bars
Swedish Visiting Cake
Ingredients
Wet Ingredients
- 3 large egg whites save the yolks for another use
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
Dry Ingredients
- 1 cup all-purpose flour
- ½ tsp salt
- 1 cup confectioner’s sugar
- ¾ cup granulated sugar
Additional Ingredients
- 1 ½ cups sliced almonds
- Additional sugar confectioner’s sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Butter and line a 9×9 baking pan with parchment paper. Lining the pan is optional but can help in lifting the cake out neatly.
- In a mixing bowl, combine the egg whites, granulated sugar, and melted butter. Whisk until well blended. Add the eggs, vanilla extract, and almond extract, mixing until smooth.
- In another bowl, whisk together the flour, salt, and confectioner’s sugar. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix.
- Fold in the sliced almonds gently into the batter.
- Pour the batter into the prepared pan. Use a spatula to spread it evenly.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Dust with additional confectioner’s sugar before slicing.