When I was a boy, my mormor had a Swedish friend who lived in Oslo. Gunilla was a spectacular baker, and her specialty was her “Swedish Visiting Cake.” Every time we’d visit Gunilla, she’d bake the cake and offer it to us with tea.
I fancied myself as a clever little boy, and I began frequently planting seeds with Mormor that we were long overdue for a visit with Gunilla. Eventually, after several visits, Mormor told me that she knew I just wanted to visit Gunilla so I could eat her visiting cake, and she gifted me with this recipe that I still use to this day!
The table is set with Blue Nebula by Noritake, a lovely new pattern that’s equally perfect for formal and everyday use. For over a century, Noritake has had a commitment to quality, design, and craftsmanship in tableware manufacturing.
Learn more and shop the Blue Nebula collection HERE. Use code SWEETPAUL during checkout to receive 15% off on your order.
1 cup sugar
grated zest of 1 lemon
pinch of salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
1 stick butter, melted and cooled
1/4 cup sliced almonds
1 tablespoon sugar for topping
whipped cream, for serving
fresh berries, for serving
- Preheat oven to 350F.
- In a large baking bowl, mix sugar and lemon.
- Stir in the eggs one at a time.
- Add salt and extracts and mix well.
- Stir in the flour, and once it's all incorporated, stir in the butter. The butter will separate but keep stirring until you have a smooth cake batter.
- Pour batter into a greased 9-inch round cake pan.
- Top with almonds and sugar.
- Bake until golden, 25-30 minutes. Cool on a wire rack before enjoying with whipped cream and fresh berries.
Made it? Tell us about it–