Swedish Visiting Cake
A delightful and simple Swedish dessert known for its rich almond flavor and tender crumb, perfect for serving to guests or enjoying with coffee.
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.
Notes
Store any leftover cake in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week. Reheat slices in the microwave for 10-15 seconds if desired.
