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CAKE
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup flour
- ½ cup butter, melted
ALMOND TOPPING
- 1 cup powdered sugar
- 2 egg whites
- 1 cup sliced almonds
PREPARATION
- Preheat oven to 350 degrees F and grease a 9×9-inch cake pan (or line pan with parchment paper).
- To make the cake: Mix together sugar, eggs, almond extract, vanilla extract, and salt for 2-3 minutes, or until mixture lightens in color.
- Gently mix in the flour, then the melted and cooled butter until smooth.
- Transfer batter to the prepared cake pan and spread into an even layer (layer will be thin).
- For the almond topping: In a small bowl, mix together egg whites and powdered sugar, then fold in almonds. Spoon topping over cake batter.
- Bake for 24-28 minutes or until an inserted toothpick comes out clean. Cake should still be soft.
- Allow cake to slightly cool, then dust with powdered sugar before serving.
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