P&Q: Swedish Visiting Cake

I like cake esp when Swedes visit.

(Ignore me. I have no idea what I’m saying. HA!)

Take it away.

45 thoughts on “P&Q: Swedish Visiting Cake

  1. Ooh very easy recipe! I’m going to use my Pampered Chef ceramic pie dish since I still do not own a cast iron skillet (or any skillet that’s oven proof). I was going to say I could make this now, but of course, now that I have butter I ran out of sugar! Doh!

  2. I made this last night and took it to work today – everyone LOVED it – I am making more of it this week, it was so good (and easy). Everyone especially loved the story associated with it.

    • Hey, Mike, just wanted to let you know that I’m having issues leaving a comment on your fab blog post about the Visiting Cake. I’ll keep trying, but rest assured, I loved it all!

  3. This was the first recipe I baked from the cookbook, the first I permanently marked with a tab, and my lead go-to dessert, aka one of my top 5 desserts of all time. Definitely a winner.

  4. I made this last weekend in an 8″ skillet, and it turned out even better than I hoped – this is my pick, and I’ve waited to bake it, so I had built up a lot of hope!

    For those who’d like to use an 8″ cake/pie pan or skillet, I found that 3/4 recipe fits perfectly. Here’s the math:

    3/4 c sugar (forgot to weigh it, sorry)
    zest of most of a lemon
    75 g egg (not counting shell)
    scant 1/4 tsp salt
    3/4 tsp vanilla
    scant 1/2 tsp almond extract
    100 g flour (3/4 c)
    6 T, or 3 oz butter
    scant 1/4 c sliced almonds

    I’m going to bake another one tomorrow in a 10″ skillet, so will come back and post that math too!

      • The recipe calls for a 9″ skillet, cake pan, or pie pan. I don’t have a 9″ skillet, so decided to use my 8″ skillet, which is why I scaled the cake to 3/4 recipe. I was trying to get the cake to be about as thick as Dorie’s recipe would have been in a 9″ pan.

        Similarly, today I baked another one in a 10″ skillet, and scaled the recipe to 1 1/4, and will add that math later.

  5. this. is. good. I baked mine yesterday and I’m having a piece this morning and it’s divine!! Made it in a cast iron skillet, pulled it from the over in 25 minutes, used both extracts, no lemon… omg.

    This is gooood stuff. You could easily skip the almonds and sugar sprinkling and make a lemon glaze or dust with confectioners sugar. oh the possibilities ;)

  6. I have mine in the oven now. I baked it in a 10″ skillet, which I didn’t realize was a 10″ until I was getting ready to pop it in the oven. (Not very observant, I know. :}) I adjusted the baking time and we will see how it turns out.

  7. Ill be whipping it up in the morning. I am out of almond extract and have no lemons in the house. But, I do have an orange. I think Ill go that route.

  8. Here are the amounts I used for a 10″ pan:

    1 1/4c sugar
    zest of 1 huge lemon
    125 g of eggs (without shell)
    heaping 1/4 tsp salt
    1 1/4 tsp vanilla
    3/4 tsp almond extract
    1 1/4 c flour (5 6/8 oz)
    10 T (5 oz) flour
    1/3 c sliced almonds

    Thanks for baking with me, everyone!

  9. I made a half recipe in a 6″ pan, and am already regretting it! It’s good! Mine did rise, and really puffed in the middle just before I took it out. It sunk back to level when cooling, though.

  10. this had a great flavor – I used an orange for the zest as well. I only have a 12″ skillet and next time I think I’ll modify the recipe to fit that pan. I used a pie pan today and it was just too gooey in the center, something I think might be fixed by using a skillet…I did everything it said to do so maybe I’ll have better luck next time! :) Great pick!

  11. Pingback: TWD – Swedish Visiting Cake « The Whimsical Cupcake

  12. Pingback: Swedish Visiting Cake « LA's In The Kitchen

  13. Sorry…. I didn’t get to post yesterday, because of internet problems. But I am here today and I thought this cake was an Awesome cake! Very tasty as a breakfast cake or as a quick dessert for unexpected company… We were out of Almonds, so we used fresh chopped pecans. Yummy! Yummy! Yummy!

    you can check out our awesomeness at…

  14. Pingback: Swedish Visiting Cake « Pure Cake

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