Laura D.: "I love the flavor of lemon and almonds, so this c…" Read More
10Ingredients
610Calories
50Minutes

Cake is an inviting way to bring family together. If grandma is coming to visit and you want to have a sweet treat to slice up during coffee, then try this Swedish Visiting Cake recipe. It takes 50 minutes to prepare this sweet and savory delight. Ingredients include sugar, lemon zest, vanilla extract, almond extract, eggs, melted butter, salt, flour, sliced almonds for topping, and powdered sugar for dusting.

Ingredients

  • 1 cup sugar
  • 1 lemon zest (large)
  • 1 tablespoon vanilla extract
  • 1 tablespoon almond extract
  • 2 eggs
  • 120 grams butter (melted but cold)
  • salt
  • 1 cup flour
  • almond flakes (to taste, peeled or unpeeled)
  • powdered sugar (for dusting)

Directions

  1. Preheat oven to 180 degrees Celsius.
  2. Mix the sugar with the lemon zest.
  3. Add the vanilla extract, almond extract, and eggs, and whisk well.
  4. Add the butter, salt, and finally the flour.
  5. Mix very well, and pour in a silicon mold, or a baking pan lined with parchment paper.
  6. Smooth the surface well with a spatula, cover with almond flakes, and sprinkle with powdered sugar.
  7. Bake for 25 minutes.
  8. Unmold only after cake cools down.
  9. Serve warm, or cold.
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NutritionView more

610Calories
Sodium17%DV400mg
Fat45%DV29g
Protein14%DV7g
Carbs26%DV78g
Fiber4%DV1g

PER SERVING *

Calories610Calories from Fat260
% DAILY VALUE*
Total Fat29g45%
Saturated Fat16g80%
Trans Fat
Cholesterol170mg57%
Sodium400mg17%
Potassium110mg3%
Protein7g14%
Calories from Fat260
% DAILY VALUE*
Total Carbohydrate78g26%
Dietary Fiber1g4%
Sugars54g108%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Laura D. 13 Jun 2015
I love the flavor of lemon and almonds, so this cake was a winner for me. It was easy to make and smelled so fabulous while cooking. One tip is to line the pan with a length of parchment that overhangs the edge of the pan. Once the cake is cooked and cooled, you grab the ends of the parchment (like handles) and pull the cake out of the pan. There's no sticking to the pan and you don't have to overturn it to get it out and risk losing all of the almonds that are on top.