This high altitude Swedish visiting cake is an easy, one layer almond cake, with a crunchy meringue like almond crust on top of the soft, tender cake.
You might also love these recipes for almond shortbread crumb bars, almond cream cheese scones, and Danish almond kringle.
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What is a Swedish Visiting Cake?
Swedish visiting cake or Swedish almond cake is a traditional Swedish dessert that one can quickly prepare and bake for unexpected guests. The cake is delicious served warm for fika (a Scandinavian style coffee and pastry break). This moist almond cake is a thin, one layer cake that’s subtly scented with lemon zest, with a crunchy, sweet, almond and egg white layer on top that’s almost meringue like.
I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Dairy and Refrigerator. Butter, whole milk and eggs. Note that you’ll be using a whole egg, plus an egg yolk in the cake batter. Then you’ll need egg whites for the topping.
- Pantry. All purpose flour, almond flour, baking powder, salt, powdered sugar, granulated sugar.
- Other. You’ll also need vanilla and almond extracts, as well as fresh lemon zest and sliced almonds.
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Prepare a 9-inch baking pan by spraying it with non-stick baking spray, or prepping it with butter and flour. I like to bake this cake in a 9-inch ruffled pie pan, and serve it right from the pan.
- In a bowl, whisk together the melted butter, granulated sugar, egg, egg yolk, vanilla, almond extract, milk and lemon zest.
- In a separate bowl, whisk together the flour, almond flour, baking powder and salt. Add the dry ingredients to the wet, and whisk until combined. Spread the batter evenly into the pan.
- In a bowl, vigorously whisk together the egg whites and powdered sugar, until foamy, then stir in the almonds. Dollop the egg white/almond mixture over the cake batter.
- Bake the cake for about 35-40 minutes, until the topping is golden brown. Note that at 35 minutes, the cake will be slightly underdone in the center, for more of a “custardy” texture. Bake for 40 minutes for a more “set” texture.
- Let the cake cool for 30 minutes, then serve warm. Decorate the top of the cake with a few more sliced almonds.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Store leftover cake in an airtight container at room temperature for up to 3 days.
If you don’t have almond flour, simply grind almonds in your food processor or Ninja until finely chopped.
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High Altitude Swedish Visiting Cake (Toscakaka)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- ½ cup unsalted butter, melted
- ¾ cup + 2 tbsp granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- ½ tsp almond extract
- â…” cup whole milk
- 1 tsp freshly grated lemon zest
- 1 cup all-purpose flour, fluffed, spooned and leveled
- â…“ cup almond flour (or very finely ground almonds)
- ½ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 large egg whites
- ½ cup powdered sugar
- 1 cup sliced almonds
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Prepare a 9-inch baking pan by spraying it with non-stick baking spray, or prepping it with butter and flour. I like to bake this cake in a 9-inch ruffled pie pan, and serve it right from the pan.
- In a bowl, whisk together the melted butter, granulated sugar, egg, egg yolk, vanilla, almond extract, milk and lemon zest.
- In a separate bowl, whisk together the flour, almond flour, baking powder and salt. Add the dry ingredients to the wet, and whisk until combined. Spread the batter evenly into the pan.
- In a bowl, vigorously whisk together the egg whites and powdered sugar, until foamy, then stir in the almonds. Dollop the egg white/almond mixture over the cake batter.
- Bake the cake for about 35-40 minutes, until the topping is golden brown. Note that at 35 minutes, the cake will be slightly underdone in the center, for more of a "custardy" texture. Bake for 40 minutes for a more "set" texture.
- Let the cake cool for 30 minutes, then serve warm. Decorate the top of the cake with a few more sliced almonds.
Notes
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