Chew on This | Swedish Visiting Cake

I had never heard of Swedish Visiting Cake until I read a favorite blog featuring this lovely cake.  Hannah from Honey and Jam posted this recipe in March 2009 which was adapted from a Dorie Greenspan recipe.  

It looked easy enough and not too time consuming.  Why not?

You’ll need:

Butter, lemon zest, eggs, salt, vanilla extract, flour and sliced almonds

Combine sugar and lemon zest.

Whisk in one egg.  Whisk in egg number two.

Now add in your salt and vanilla.  The original recipe calls for almond extract also.  I didn’t have any - so vanilla it is.  And stir in your flour.  Gently now, you’re almost there.

Butter.  Yes, after you’ve melted and let it cool for a few moments - add it in.

Oh, gracious goodness.

Pour your batter into a prepared 9 inch baking dish or cast-iron skillet.  The choice is yours.

Next, I lightly sugared and toasted my sliced almonds.  Then I sprinkled those puppies onto my batter.  Bake baby.

Slightly golden - super moist and delicious. Commence eating.

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Here's the recipe:

Swedish Visiting Cake

(adapted from Dorie Greenspan)

1 stick butter, melted, cooled slightly

1 cup sugar

Zest of 1 lemon

2 eggs

1/4 tsp salt

1 tsp vanilla extract

1 cup flour

1/4 cup sliced almonds
2 T sugar  

Preheat oven to 350℉.  Grease a 9 inch cake pan.


Sprinkle almonds onto a cookie sheet. Sprinkle with 2 T sugar, coating all the almonds, and bake in preheated oven for 10 minutes. Cool.

Combine sugar and lemon zest in a bowl.  Whisk in eggs, mix until well blended.  Add salt and vanilla.  Stir in flour.  Add butter and combine.

Pour batter into prepared pan and sprinkle with sugared sliced almonds.  

Bake for 25-30 minutes, or until golden.

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