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Swedish Visiting Cake originated in the early 19th century as a snack served to guests arriving at the family home. It uses basic ingredients and is quick to prepare. The slightly crispy meringue like outer layer contrasts nicely with the soft interior oozing with almond and zesty lemon flavour. This rich moist classic is still a go-to celebration cake today.
Ingredients:
For the topping:
130g flaked almonds
120g icing sugar
3 egg whites
½ tsp almond extract
For the cake:
150g sugar
135g plain flour
115g melted butter
2 eggs
Zest of 1 lemon
1 tsp almond extract
1 tsp vanilla extract
½ tsp salt
Icing sugar to dust
Method:
Preheat oven to 170c.
Grease and line a 20cm springform cake tin.
For the topping:
In a bowl, using a fork, whisk the egg whites, then mix in the icing sugar and almond extract.
Stir in the almonds. This will be used once the cake batter is made.
For the cake:
Whisk the sugar, eggs, salt, almond and vanilla extract until pale and slightly thickened. Fold in the flour and then the butter. Pour this into the prepared cake tin.
Spread the nut mixture evenly over the batter.
Bake for appx 35 mins, until golden on top and a skewer inserted into the centre comes out clean. Take out of the oven and allow to cool, then take out the pan and allow to fully cool on a wire rack.
Dust with icing sugar before serving.
Enjoy.
Gaby Van Clarke
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
