{"id":7851,"date":"2025-08-02T20:59:30","date_gmt":"2025-08-02T20:59:30","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7851"},"modified":"2025-08-02T21:52:00","modified_gmt":"2025-08-02T21:52:00","slug":"swedish-visiting-cake","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/swedish-visiting-cake\/","title":{"rendered":"Swedish Visiting Cake"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Swedish Visiting Cake<\/span><\/h2>\n
<\/div>\n
Swedish visiting cake (the English name for both mandelkaka<\/em> and toscakaka<\/em>) is a traditional Swedish recipe flavored with almonds. It\u2019s a popular treat to serve when guests visit for fika,<\/em> the Swedish coffee break ritual. Fika, which roughly translates to \u201ccoffee and cake,\u201d is more than just grabbing a quick cup of coffee; in Sweden, it\u2019s about taking a break from the day to socialize with friends, family or colleagues.<\/span>
<\/div>The difference between mandelkaka<\/em> and toscakaka<\/em> has to do with the almond topping. Mandelkaka is typically scattered with plain, sliced almonds, whereas toscakaka has a sweet, crisp layer of caramelized almonds on top.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cooling Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>55 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>8<\/span> to 10<\/span><\/span><\/div>\n\n
Author: <\/span>Ingela Helgesson<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> cup<\/span> sugar<\/span> plus extra for sprinkling<\/span><\/li>
  • Grated zest of 1 lemon<\/span><\/li>
  • 2<\/span> large<\/span> eggs<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> salt<\/span><\/li>
  • 1<\/span> teaspoon<\/span> pure vanilla extract<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> pure almond extract<\/span><\/li>
  • 1<\/span> cup<\/span> all-purpose flour<\/span><\/li>
  • 1<\/span> stick (8 Tbsp) <\/span> unsalted butter<\/span> melted and cooled<\/span><\/li>
  • About \u00bc<\/span> cup<\/span> sliced almonds<\/span> blanched or not<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Center a rack in the oven and preheat the oven to 350\u2109. Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch cake pan or even a pie pan.<\/span><\/div><\/li>
    • Pour the sugar into a medium bowl. Add the zest and blend the zest and sugar together with your fingertips until the sugar is moist and aromatic. Whisk in the eggs one at a time 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.<\/div><\/li>
    • 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 (I used Demerara sugar for a little more rustic look). If you’re using a cake or pie pan, place the pan on a baking sheet.<\/div><\/li>
    • Bake the cake for 25 to 30 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. You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      “I made my cake in my cast iron skillet. I think everything tastes just a little bit better in cast iron. This cake was moist on the inside with a golden crunch on the outside. So delicious and so easy to make. You don’t need a hand mixer, just a whisk and a spatula. When I was finished all I had to wash one bowl filled with a few utensils. That’s my kinda cake.<\/span>
      <\/div>\nThis is one of those recipes that I’ll be making again and again.”<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":7859,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,618,4302,696,930],"tags":[],"class_list":["post-7851","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-baked","category-cake","category-snack","category-swedish"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/08\/swedishvisitingcake7.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7851","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=7851"}],"version-history":[{"count":4,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7851\/revisions"}],"predecessor-version":[{"id":7867,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7851\/revisions\/7867"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/7859"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=7851"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=7851"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=7851"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}