Swedish Visiting Cake
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recipe by Sophie H.
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- Total Time
- 35mins
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- Serves
- 8
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- Calories
- 328
A quick and simple Swedish cake that's moist and not too sweet. Pairs perfectly with coffee. I used almond flour, but the original recipe calls for all-purpose flour, so use whichever you prefer. I added coconut on top for extra texture. From Baking: From My Home To Yours by Dorie Greenspan, via Melanger
Inspired by: http://www.bellaeats.com/blog/2011/4/12/swedish-visiting-cake.htmlrecipe updated Oct 14, 2020
Ingredients
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- Lemon
- 1
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- Unsalted butter
- as needed
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- Sugar
- 205 g
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- Egg
- 2
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- Salt
- ¼ teaspoon
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- Vanilla extract
- 1 teaspoon
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- Almond extract
- ½ teaspoon
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- Almond flour
- 105 g
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- Unsalted butter
- 115 g
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- Slivered almonds
- 25 g
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- Unsweetened shredded coconut
- 20 g
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- Orange
- 1 slice
Tools
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Spatula
-
Oven
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Medium bowl
-
Medium cast iron skillet
Step preview
- Pre-heat oven - 175°C
- Grease a clean medium cast iron skillet with unsalted butter
- Add sugar and lemon to a clean medium bowl
- Rub together until fragrant
- Add egg to the medium bowl one by one
- Whisk until combined
- Add salt, vanilla extract and almond extract to the medium bowl
- Whisk until combined
- Mix in almond flour to the medium bowl while stirring occasionally
- Fold unsalted butter into the medium bowl
- Transfer content of medium bowl to medium cast iron skillet
- Smooth
- Sprinkle with slivered almonds and unsweetened shredded coconut
- Top with orange
- Bake until browned at edges - approx 25 min
- Let cool
- Serve