Go Back
–+ servings
Swedish Visiting Cake

Delightful Swedish Visiting Cake for Cozy Coffee Breaks

No ratings yet
This Swedish Visiting Cake boasts a crisp top and soft interior, perfect for a cozy coffee break and embodies the spirit of Swedish fika.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Swedish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1 cup Confectioner's Sugar Substitution: Use regular sugar for the topping, though texture will differ.
  • 2 large Egg Whites Can be replaced with aquafaba for a vegan version.
  • 1 teaspoon Almond Extract Substitution: Vanilla extract can be used as an alternative, but flavor will be less pronounced.
  • 1/2 cup Sliced Almonds Can substitute with other nuts like hazelnuts or pecans.
For the Cake Base
  • 1 cup Granulated Sugar No direct substitute recommended; however, coconut sugar could be used for a lower GI option.
  • 2 large Large Eggs Egg substitutes can be used for a vegan version, such as flax eggs.
  • 1 teaspoon Vanilla Extract Can be omitted if not available.
  • 1/2 teaspoon Salt No substitute necessary; essential for flavor development.
  • 1 cup All-Purpose Flour Substitution: Use gluten-free flour blend for a gluten-free option.
  • 1/2 cup Unsalted Butter Substitution: Can replace with a non-dairy butter or coconut oil for a dairy-free version.

Equipment

  • 9x9 inch baking pan
  • Mixing bowls
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Butter a 9x9 inch baking pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the egg whites, almond extract, and confectioner's sugar until well combined and slightly thickened. Fold in the sliced almonds.
  3. In a large mixing bowl, whisk together the granulated sugar and large eggs until pale and thick. Add vanilla extract and salt, whisking to incorporate.
  4. Gently fold in the all-purpose flour, then drizzle in the melted unsalted butter and mix until smooth.
  5. Pour the cake batter into the prepared pan and spread it evenly. Spoon the almond topping over the batter evenly.
  6. Bake for 28-32 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
  7. Let the cake cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely.
  8. Dust with confectioner's sugar and serve with whipped cream and fresh berries.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Baking time is crucial; keep an eye on it in the last few minutes to avoid overbaking.

Tried this recipe?

Let us know how it was!