Swedish Visiting Cake

Ingredients

Cake

3/4 cup granulated sugar, for sweetness and a tender crumb

2 large eggs, to give the cake structure and richness

1 teaspoon almond extract, for a warm, nutty flavor

1/2 teaspoon vanilla extract, to add soft sweetness and aroma

1/2 teaspoon salt, to balance the flavors

1 cup all-purpose flour, for the cake base

1/2 cup melted butter, slightly cooled, for richness and moisture

Almond Topping

1 cup powdered sugar, to create a sweet, delicate topping

2 egg whites, to help the topping set lightly as it bakes

1 cup sliced almonds, for a crisp, nutty finish on top

Preheat the oven to 350°F. Lightly grease a 9×9-inch cake pan, or line it with parchment paper for easier removal.

In a large mixing bowl, combine the granulated sugar, eggs, almond extract, vanilla extract, and salt.

Beat the mixture for 2–3 minutes, until it becomes lighter in color and slightly airy.

Add the flour gently, mixing just until it is incorporated.

Pour in the melted butter after it has cooled slightly, then stir until the batter is smooth and evenly blended.

Spread the batter into the prepared cake pan, smoothing it into a thin, even layer.

To make the almond topping, whisk the egg whites and powdered sugar together in a small bowl until combined.

Fold the sliced almonds into the egg white mixture until they are evenly coated.

Spoon the almond topping over the cake batter and spread it gently across the surface.

Bake for 24–28 minutes, or until a toothpick inserted into the center comes out clean. The cake should remain soft and tender.

Let the cake cool slightly in the pan.

Before serving, dust the top with powdered sugar for a simple, sweet finish.