"Cooking is like love. It should be entered into with abandon or not at all." ~Harriet van Horne


Swedish Visiting Cake

Published by: Kathy

  • Jun
  • 26

If you look on page 141 of my cookbook, you will see this recipe.

This recipe was featured in the Tampa Tribune’s food section last year.  It is taken from famous cookbook author, Dorie Greenspan’s book, Baking: From My Home to Yours.  The story behind the name of this cake intrigued me.   Apparently this recipe was passed on to Dorie by her Swedish friend, Angela Helgesson, who said that you could start making this cake when you saw friends coming down the road and it would be ready by the time they settled in and sat down for coffee.   After making it several times, I would not dispute this claim.  The cake is prepared in a single bowl, mixed by hand and poured into one solitary cake pan.  To say this cake is simple to make,  is an understatement!  However, the results are anything but simple…There is no leavening agent, so the cake is on the flat side.  Don’t let the appearance throw you off…The finished product is moist and chewy and the sugar/almond crust adds a crunch factor, that leaves you screaming for more!  I love to eat this cake warm out of the oven. 


  • 1  c.  granulated sugar, plus extra for sprinkling
  • Grated zest of one lemon
  • 2  lg. eggs
  • 1/4  tsp. salt
  • 1  tsp. pure vanilla extract
  • 1/2  tsp. pure almond extract
  • 1  c. all-purpose flour
  • 1  stick unsalted butter, melted and cooled
  • 1/4  c. sliced almonds
  • Powdered sugar for dusting

Preheat oven to 350˚.  Butter a 9-inch cake pan.  Pour the granulated sugar into a medium bowl.  Add the lemon zest and blend the sugar and zest together with your fingertips until the sugar is moist and aromatic.  Whisk the eggs, one at a time, into the sugar mixture, 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, until well combined.  Using the rubber spatula, scrape the batter into the prepared pan and smooth out the top.  Scatter the sliced almonds over the top of the batter and sprinkle with a little bit of sugar.  Place the cake pan on a baking sheet and put into the oven.  Bake for 25-30 minutes, or until cake is golden and a little crisp on the outside.  DO NOT OVERBAKE!  The outside of the cake is light in color and the inside will remain moist.  Remove the pan from the oven and let the cake cool for 5 minutes.  Run a thin knife around the sides of the cake to loosen it.  Turn out onto a serving plate or serve directly from the pan.  Dust cake with powdered sugar before serving.  You can serve the cake warm or cooled.  Makes 8-10 servings.

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