Swedish Visiting Cake

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This week’s recipe was chosen by Nancy of The Dogs Eat the Crumbs on page 197 of Dorie Greenspan’s book  Baking: From My Home to Yours. It is called a Swedish Visiting Cake.  Being married to a Swede, I automatically asked my husband what it is called in Swedish.  No clue.  No surprise there, either. LOL. He directed me to our Swedish relatives. Well…I hope they check this blog this week and let me know what the hey it is called in Sweden! :)

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Kidding aside, this cake is so easy to make. I read the comments from other bakers at Tuesdays with Dorie and they all said the same thing. One even suggested a variation with apples which I immediately tried last night. Wow! Two cakes in a little over an hour.  I have not finished watching Patricia Cornwell’s made-for-TV movie at Lifetime and my cakes are already done!  Dorie’s original recipe called for 1 cup sugar and 1 cup flour.  I first made the original recipe and then tweaked it for my “carb and sugar conscious” friends (you know who you are).  She also made her cake using a cast iron pan but I don’t have one so I used my Calphalon frying pan and then tried it with my stainless steel one.  Both worked perfectly well.  Some used a regular pie pan with same success.  This cake is truly amazing and so easy to make. My husband had a slice for breakfast and it got his  seal of approval. Looks like I will be making this cake more often and probably with different variatons.

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Apple Almond Pan Cake (Swedish Visiting Cake with Apples) as adapted from Dorie Greenspan’s recipe

Ingredients:

  • 1/2 cup agave nectar
  • zest of 1 lemon
  • 1 tsp vanilla extract
  • 3 drops pure almond extract (optional)
  • 3 eggs
  • 1 1/2 cup almond flour or ground almonds
  • 1 stick unsalted butter, melted and cooled
  • 1 apple, peeled, cored and sliced thinly (or however thick you want)
  • 2 tbs sliced almonds (optional)

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Directions:

  1. Preheat oven to 350F.
  2. In a bowl, combine agave nectar, lemon zest, vanilla extract, almond extract (if using)  and eggs. Whisk until well combined.
  3. Add almond flour and stir using a rubber spatula.  Add melted butter, stir and then pour onto a 9-inch frying pan or cast iron pan or pie plate (well greased).  Top with slices of apples and/or sliced almonds.
  4. Bake for 30 minutes until set or top is lightly brown.  Serve warm or at room temperature.

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Notes:  Can stay at room temperature for 5 days or frozen up to two months.

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» tia @ buttercreambarbie said: { Apr 13, 2010 - 09:04 }

great adaptation, looks so moist!

» Drick said: { Apr 13, 2010 - 10:04 }

boy, I would love a slice of that – looks so wonderful but I dunno, couldn’t it use a big ‘ol scoop of ice cream …..oh, about the rub comment on my blog, I am glad you are going to try it, it is esp good on pork roast, ribs will be good also too but I insist you try the mopping sauce mentioned, as they say ‘ the secret’s in the sauce’.

» Casey Angelova said: { Apr 13, 2010 - 11:04 }

Looks delicious! I think I am going to Google swedish visiting cake, just to see if I can find out the name! Thanks for sharing!

» Shamrocks and Shenanigans said: { Apr 13, 2010 - 12:04 }

I have bookmarked this and can not wait to try!
Shamrocks and Shenanigans

» Belinda @zomppa said: { Apr 13, 2010 - 01:04 }

I’ll come visit!

» Kathy Gori said: { Apr 13, 2010 - 05:04 }

wow, i really don’t need to be looking at this right now. I’m simply starving and that cake looks absolutely overwhelming. Beautiful!

» s. stockwell said: { Apr 13, 2010 - 07:04 }

Oh what a beautiful cake! We need to go visiting!

» CB said: { Apr 13, 2010 - 07:04 }

Great adaptations for your health conscious friends! I’m so intrigued by your substitutions. Esp the agave nectar. Been on an agave nectar kick for a few weeks now. Might have to give your recipe a go!
-CB
http://iheartfood4thought.com

» Elin said: { Apr 13, 2010 - 07:04 }

thanks for sharing this variation of swedish visiting cake. Looks delish..no wonder you got hubby’s seal of approval :) )

» Nancy (n.o.e.) said: { Apr 14, 2010 - 06:04 }

When I saw your blog name I figured there’d be a Swedish connection! Now I wish I could remember which blogger found the Swedish version of this cake on the internet. If it comes back to me, I’ll let you know. I love all the versions of your cake – apples and almonds together look dreamy. I actually tried a lower carb version with almond meal but should have increased the egg or something; luckily you’ve done the heavy lifting and I can use your adapted recipe – thanks!! And thanks also for baking along with me this week.

» Susan said: { Apr 14, 2010 - 02:04 }

Wow, that apple one looks fabulous! I am going to have to try making that one soon.

» pamela said: { Apr 15, 2010 - 05:04 }

Impressive! Two cakes in one night and both of them absolutely stunning!

» Chaya said: { Apr 15, 2010 - 10:04 }

I must try the apple cake. It looks so much better and the plain one was fantastic. This is a great recipe.

» Chaya said: { Apr 15, 2010 - 10:04 }

I think I would like the apple cake better. Love apples.

» Nancy (n.o.e.) said: { May 12, 2010 - 04:05 }

I had to come back to say that I baked your adapted version for my sugar and carb conscious friends and they could not stop raving! They’ve requested it again this week. Thanks for sharing the recipe.

» virtual chef said: { May 14, 2010 - 07:05 }

thanks, nancy! don’t they just taste sinfully good? :)


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