One of my favorite cookbooks (as I mentioned in one of my earliest posts), but it was after making the cake for my book club’s tea party and having two people request the recipe that I realized it’d be nice to have it shared here as well.
I have made a few changes to the way Greenspan wrote the recipe in her cookbook (I promise I made it her way the first few times). I always omit her optional almond extract, because I hate almond extract, and I up the vanilla extract. I rarely have fresh lemons, so I almost always substitute lemon essential oil for the zest of one lemon, and I changed the order for how ingredients are mixed, to make it even easier on me.
How I Now Make “Swedish Visiting Cake”:
1 cup (200 grams) sugar, plus extra for sprinkling
4 drops lemon essential oil* OR zest from one lemon
2 large eggs
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 stick (8 Tablespoons) butter, melted and cooled
1 cup (120 grams) all purpose flour
about 1/4 cup sliced almonds
Preheat oven to 350 F. Butter a 9-inch cake pan.
Combine sugar and lemon essential oil or zest. Mix together. Add eggs, one at a time, and mix thoroughly. Add salt and vanilla extract and stir well. Stir in butter, and then add flour and mix until just combined.
Pour into prepared cake pan and sprinkle top with sliced almonds and extra sugar. Bake for 25 – 30 minutes or until golden.
Love this cake. It’s easy to make, quick to bake, can be made with pantry ingredients only, and lasts well.
The kids’ verdict:
It’s cake. They’re kids. What’s not to like?
See all the Cooking the Book reviews and recipes I’ve shared..
* If you’re baking or cooking with essential oils, please make sure you’re using ones that are safe for consumption. I use and recommend Young Living, because of their standards, and they have a special line of oils just for dietary purposes.
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