Swedish Visiting Cake

We had just polished off a Texas Sheet Cake (well, the boys did), when someone asked me if I had ever made a Swedish Visiting Cake.  I had not…so let’s, shall we?  I just love spur of the moment baking (but not as much as the boys do).

In my head this is the creation of a Swedish grandmother with her long hair braided and coiled into a bun, but I believe credit goes to Dorie Greenspan.   No matter who created this cake – it’s certainly one that belongs in the files of almond lovers!

So…what’s in this cake?  Sugar, lemon zest, eggs, vanilla and almond extracts, salt, flour, butter, and almonds (I have slivered almonds so that’s what I used, sliced might be prettier). 

You can wrap the naked lemon in plastic wrap and juice it later (or slice it for lemon water).  If you don’t think you’ll use it soon enough, freeze lemon juice cubes.  ANYHOW…

Lemon and sugar…smells HEAVENLY.

I added the eggs and the extracts and wondered if these different flavors would play nicely.  All the ingredients get mixed in the same bowl (always nice) and make a thick batter.

I smoothed the batter into a cast iron skillet (a 9” cake pan would work, too), and topped it with almonds and a sprinkling of sugar.  All I had to do next was wait patiently for 30 minutes while it baked.

It cooled for what seemed like an eternal 5 minutes in the pan before I loosened the edges with a knife.

The result?  Well, the crispy edges remind me of macaroons, and the tender interior has hints of lemon – all those flavors DO play nicely.  It feels farmhouse rustic serving it right from the pan.

Put this on your meal plan, brew a pot of tea, and invite someone to visit.

vara väl!