Swedish Visiting Cake

Swedish Visiting Cake, known as Mandelkaka is a simple and delicious cake that is traditionally served to guests in Sweden. The cake is typically made with basic ingredients such as butter, sugar, eggs, flour, and almond extract. It has a slightly crisp meringue-like outer layer with the most enticingly soft, almost custardy interior.

Of all the sweets I make here simple rustic cakes that can be eaten any time of the day are the most iconic. They fit right in to the Swedish tradition of fika, or casual social coffee break. They’re what we’re all about and luckily you guys respond to them too. Your favorites are my favorites:

• Cranberry Breakfast Cake
• Easy Rhubarb Breakfast Cake
• Strawberry Buttermilk Cake
• Lemon Blueberry Bundt Cake
• Cardamom Crumb Cake
• Apple Cider Doughnut Cake
• Irish Apple Cake

ingredient list for Swedish visiting cake

The ingredient list couldn’t be more basic, and that makes perfect sense because this cake was meant to be whipped up at the first sight of a visiting neighbor or guest at your door.

• eggs
• sliced almonds
  • sliced almonds come in different forms: blanched sliced almonds which have had their skins removed, resulting in a lighter-colored slice that is uniform in color. And natural sliced almonds which still have their skins intact, resulting in a darker-colored slice with a slightly nuttier flavor. Either can be used for this cake.
• granulated sugar
• powdered sugar
• flour
• butter
• salt
• almond and vanilla extracts
  • almond extract has a nutty, slightly bitter flavor, while vanilla extract is warmly sweet and aromatic. Using both adds depth and complexity to this cake.

method

1. The simple cake batter can be whisked together in a mixing bowl, no special equipment needed. I like to line my pan with parchment paper so I can lift it out for easier slicing.
2. The topping is a little unusual: you’ll mix egg whites, powdered sugar, and sliced almonds together and spread that across the top of the batter. This bakes up to a golden lightly crisp meringue topping over the soft cake.

tips for Swedish visiting cake

You can also bake this cake in a springform pan or round cake pan if you like and slice it in wedges.

Try your best not to over bake this cake. Treat it like a brownie and err on shorter baking time. The top will get nice and golden but the center may still feel a bit soft.

Resist the temptation to plunge your knife into the hot cake, it is very delicate and benefits from some cooling down time to firm up. And the slices will not be neat and clean ~ expect (and welcome) cracks and crags, that’s part of this cake’s unique charm!

Don’t slice the cake until ready to eat or that perfect piece of Swedish visiting cake on your plate can start to dry out.

Store in an airtight container at room temperature for several days.

Swedish visiting cake can be frozen for longer storage.

what to expect from Swedish visiting cake

This is a rustic cake in the manner of so many European cakes but Swedish cakes in particular are known for their simplicity and are baked specifically for the casual and comforting tradition of fika, or coffee break. Swedish visiting cake is neither too sweet nor too rich, and the almond flavor is just right. But the beauty of this cake lies in the contrasting textures. The almond ‘crust’ is light and crisp, and the interior…it’s almost custard-like (if you haven’t over baked it!) It pairs perfectly with coffee or tea.