Swedish Visiting Cake for Mother’s Day



This for you Mum! 😀


A shame my Mum won’t get a slice of this. I just hope it’s a sunny day for her instead. 😀


When this cake came out of the oven it looked flat. Oh. Then the middle sank a little and it looked even flatter… Oh dear. Did I forget the baking powder? No! This is how it’s meant to be: no raising agents are used! And despite my initial doubts, after the first bite I was so glad I tried it. The consistency is dense, a little like a brownie, with that almost chewy texture. Its delicious almond and vanilla aroma fills the house with cosiness, and I admit that I rather fell for this little cake.

My recipe is an adapted version of the one I found on this website: http://dessertfirstgirl.com

The original recipe included almond extract, which I’m not keen on. Leaving it out and adding more vanilla and a hint of warm spices worked very well.

Swedish Visiting Cake


Preheat your oven to 175°C (350°F). Grease and flour a 23cm (9 inch) baking tin (loose-bottomed if you have one – I didn’t).

Whisk 200g sugar and 25g vanilla sugar (1 cup altogether) with 2 eggs until creamy. Add 1 tsp vanilla extract. Fold in 125g (1 cup) sifted flour, a pinch of salt, 1/4 tsp cardamom and 1/4 tsp cinnamon. Melt 110g (1 stick) butter and stir it into the batter. Pour into the baking tin and sprinkle with about 50g (2 oz) almond slices and 1 tbsp vanilla sugar.

Bake for 25-30 minutes. Leave to cool before removing from the tin, or serve warm – directly from the tin.


This recipe serves 6-8 and is delicious with a cup of coffee. Bake it for your Mum, or invite someone over, or take it with you next time you visit a friend… they’ll love you for it!  😉