Swedish Visiting Cake: 5 Reasons to Adore This Classic

Swedish Visiting Cake is an almond-flavored cake with a buttery base and a crunchy almond meringue topping.

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Preheat your oven to 350°F (175°C). Butter a 9×9 inch baking pan and line it with parchment paper for easy removal and neater slicing.
In a medium bowl, lightly break up the egg whites with a fork. Add the almond extract and confectioner’s sugar. Gently blend the ingredients, which will look lumpy. Carefully fold in the sliced almonds without breaking them. Set aside.
In a large bowl, whisk the granulated sugar, eggs, almond extract, vanilla extract, and salt until the mixture is pale and slightly thickened.
Using a silicone spatula, fold the all-purpose flour into the egg mixture until combined. Then fold in the melted and cooled butter until the batter becomes smooth.
Pour the batter into the prepared baking pan. Evenly distribute the almond topping over the batter.
Place the pan in the center of the oven and bake for 28-32 minutes until the top is golden and a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 15-20 minutes. Lift it out using the parchment paper and transfer it to a wire rack to cool completely.
Generously dust the cooled cake with confectioner’s sugar. Serve with whipped cream and fresh berries if desired.