Name: Swedish Visiting Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Swedish
Ingredients: 1 cup confectioner’s sugar; 3 large egg whites (save 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; Confectioner’s sugar for dusting

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Introduction

Swedish Visiting Cake is a delightful treat known for its tender almond-flavored base topped with a crunchy almond meringue. This cake is perfect for sharing with friends and family and pairs beautifully with a cup of coffee or tea.

A square baked dessert cut into nine equal pieces is placed on crinkled parchment paper. The top layer is golden brown with a cracked, slightly rough texture, generously dusted with white powdered sugar. The sides of the dessert show a soft, moist interior with hints of light yellow and brown shades. To the left of the dessert is a metal sieve filled with powdered sugar, resting on a board with a white marbled texture. The overall setting highlights the rustic and homemade feel of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Topping:

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

Cake base:

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

Garnish:

Confectioner’s sugar

Instructions

Step 1: Preheat your oven to 350°F. Butter and line a 9×9-inch baking pan with parchment paper. The parchment paper helps lift the cake for neat slicing.
Step 2: Prepare the topping by putting the egg whites in a medium bowl and breaking them up slightly with a fork. Add almond extract and confectioner’s sugar, blending together. The mixture will be lumpy.
Step 3: Gently stir in the sliced almonds, mixing carefully to avoid breaking them. Set the topping aside.
Step 4: In a large bowl, whisk granulated sugar, eggs, almond extract, vanilla extract, and salt until pale and slightly thickened, about a couple of minutes.
Step 5: Fold the flour into the egg mixture using a silicone spatula, then fold in the melted and cooled butter until the batter is smooth and homogeneous.
Step 6: Pour the batter into the prepared pan, spreading it evenly. Using your fingers, drop small bits of the almond topping evenly over the surface. Smooth the topping down with an offset spatula to cover the edges and corners.
Step 7: Bake in the center of the oven for 28 to 32 minutes. The top should turn golden and the center may be slightly soft. A toothpick inserted should come out without wet batter. Avoid overbaking.
Step 8: Let the cake cool for 15 to 20 minutes, then lift it out using the parchment paper and cool completely on a rack.
Step 9: Dust generously with confectioner’s sugar before slicing. Optionally, serve with whipped cream and berries for extra indulgence.

Tips & Variations

For a richer flavor, lightly toast the sliced almonds before mixing them into the topping.
You can substitute almond extract with orange or lemon extract for a different aroma.
If you prefer a denser cake, reduce the butter slightly to 1/3 cup.
Serve the cake with fresh berries or a dollop of crème fraîche to complement its sweet almond notes.

Storage

Store the cake covered at room temperature for up to 2 days to maintain the crisp topping. For longer storage, wrap it tightly and keep it in the refrigerator for up to 5 days. Reheat slices briefly in the oven at a low temperature to refresh the topping’s crunch.

How to Serve

The image shows a stack of three square blondies on parchment paper. Each blondie has a dense, light golden yellow base with a slightly crumbly texture. The top is covered with chopped nuts, mostly pecans, and dusted with white powdered sugar, adding a soft, powdery look. Resting on the top blondie is a silver fork with ornate engravings, angled upwards. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend with a 1:1 ratio. Ensure the blend contains xanthan gum or add it separately for structure.

What can I do with the leftover egg yolks?

Egg yolks can be used in custards, homemade mayonnaise, or added to rich sauces. Alternatively, store them refrigerated for up to two days or freeze for longer storage.