Sunday, June 12, 2011

Swedish Visiting Cake

I was fascinated with the name of this cake. This recipe came from Dorie Greenspan and she said it was passed on to her by her Swedish friend named Angela Helgesson. She 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. I guess it is because this cake is so easy to make and all you need is one bowl and no mixer requires. The cake came out light and airy even without the presence of any leavening agent. I really like how the almond and sugar topping gives this cake a nice crust to it. You can serve this cake warm or at room temperature.

When I baked this cake the second time and I added ¼ cup of ground almond to it and it tasted just as good.

Adapted from Dorie Greenspan

1 cup sugar, plus extra for sprinkling ( I used 3/4 cup)
Grated zest of 1 lemon
2 large eggs
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup all-purpose flour
1/4 cup ground almond (optional)
1 stick (8 tablespoons) unsalted butter, melted and cooled
About 1/4 cup sliced almonds (blanched or not)

1. Preheat the oven to 350 degrees F. Butter a seasoned 9-inch cast-iron skillet or, a 9-inch cake pan or even a pie pan. Combined the flour, ground almond and salt together and set it aside.
2. Pour the sugar into a medium bowl. Add the lemon zest and with your fingertips rub the zest and sugar until moist and aromatic (this is to released the lemon flavor)
3. Whisk in the eggs one at a time into the sugar mix until well blended. Whisk in the extracts. Switch to a rubber spatula and stir in the flour mixture. Finally, fold in the melted butter.
4. Scrape the batter into the pan and smooth the top with a rubber spatula. Scatter the sliced almonds over the top and sprinkle with a little sugar.
5. Bake the cake for 30 to 35 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist. Remove the pan from the oven and let the cake cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it. Serve warm or at room temperature.


Shereen said...

This type of cake memang my need to wash a lot of utensils..hahaha.This cake should not be tall right?

Alice said...

very interesting cake and ook yummy too :)

CaThY said...

yummy cake :)

Jeannie said...

Another delicious cake to try ,,,have too may bookmarked already lol!

My Little Space said...

I love this kind of thin layer cake alot. Bookmark this for later use. Btw, Happy Very Belated Birthday to you. :o) I have 2 Gemini at home as well. ha... Hope you're enjoying your weekend.
Blessings, Kristy

Elin Chia said...

Gert....I am a great fan of Dorie and this looks great. Light and airy and doesn't entail much washing :) Thanks for trying it out and I will try this out too especially for taking for my church pot bless :)

ann low said...

Gert, I want to bookmark this easy cake. Looks very yummy and I love almond :)

Anonymous said...


Yum!!!Yum!!! The almonds look crispy. Good news is....less washing. Will be making them soon. Thanks


sotong said...

This has been in my 'to-bake' list for the longest time! Must give it a go soon.
I love simple cakes and yours just looks inviting!

Sayantani Mahapatra Mudi said...

really a easy cake to bake. but looks awesome with all those almonds on top.bookmarked.

Angie's Recipes said...

The cake looks fabulous with almond topping!

Lisa said...

I've heard a lot of good things about this cake and your pics show just how delicious it truly is. I have a sweet treat linky party going on at my blog till Monday night and I'd love it if you'd come by and link your cake up.

Chaya said...

I remember when we made this in Tuesdays with Dorie and many of us were surprised how great this cake is. It turned out to be one of the best for many of us.

Yours looks wonderful and brings back good memories.

Arundathi said...

I wonder if this is the famous Swedish Tosca cake. My aunt makes this all the time and refuses to share the recipe and guards it with her life!! :( I've always wanted to get that recipe from her. It looks similar, I'll just have to try it! thanks for the recipe!

Lisa H. said...

The name is unique.. and mouthful to pronounce :)but nice to eat..

Yummy Bakes said...

What a unique name for a cake. Indeed the texture looks very fine. I also want to book mark this and try. Thanks Gert for trying and sharing.

Debbie said...

I have Dorie's book and have always been meaning to make this. It looks so simple and delicious!!!

Yat Maria said...


this I must also try...loved easy peasy cakes! BTW, I've baked that blueberry buttercake..yummy!!! thanks Gert

Honey Bee Sweets said...

I like the combination of almond with citrus flavor, so I can imagine how nice this cake will taste! :)

ICook4Fun said...

Shereen, yea this is not a tall cake. about 1 1/2" tall. If you like it to tall a bit taller use a smaller baking pan but it will take longer to bake.

Alice and Cathy, thanks.

Jeannie, hope you like this cake.

Kristy, thank you for your wishes. Happy Birthday to you too. You are Gemini too :)

Elin, I am sure your church friends will enjoy this cake.

Ann, thank you.

Yeh, yes this is an easy cake and less washing.

Sotong, thank you.

Sayantani, thank you.

ICook4Fun said...

Angie, the best part of this cake is the topping :)

Lisa and Chaya, thank you.

Arundathi, you can always try this cake out and see if it is the same. Do let me know if it is similar to your aunt's cake :)

Lisa, ha ha..yes it is :)

Yummy Bakes, you are most welcome.

Debbie, you should try this cake out :)

Yat, glad that you like the blueberry butter cake. This cake is easy to make.

Bee Bee, how are you doing? Long time no see :)

lena said...

oh, you just reminded me of this cake which i 've seen it in blog long long time ago, i think before i started blogging, i was first attracted by its name and secondly,it sounds buttery and now you're saying it's light.. i would like to give this a try some day too!

Anonymous said...

Hi, I just made this since I had all the ingredients at hand. I used 3/4 cup sugar and it turned out great, not too sweet and a hint of almond flavor. Came out a little flatter than yours but still delicious nonetheless. Thank you for such a wonderful and most importantly simple recipe!

Anonymous said...

My mixer broke down and i wish to bake, will try this lovely recipe using cake flour instead, thanks and happy weekend! - sandy fm s'pore ;)