Tuesdays with Dorie: Swedish Visiting Cake

Tuesday, April 13



A huge Thank You to Nancy of the blog, The Dogs Eat the Crumbs, for hosting this weeks Tuesdays with Dorie. I think a lot of us have been waiting patiently for someone to chose this recipe. Why? Because of Dorie Greenspan's mouthwatering description. In the book she teases that the cake is "reminiscent of cakes made with almond paste." That phrase popped out of the page while everything else faded into the background. Almond paste and even almonds are too expensive to use as often as I would like (thanks for that, student loans). But that rareness only makes them all the more revered, at least in my world. So when something claims to taste like almond paste without actually using it, I'm so interested!



This slim cake is demure and understated. It would be a mistake to pass it up in favour of a fancy, drama Queen diva, layer cake. Sometimes basic, simple ingredients can create the most magical tastes. It truly does have the flavour and chewy, moist texture as desserts made with almond paste or marzipan. Even though the almond extract is an optional ingredient, I highly recommend using it, especially of you are a hard core almond lover. The top of the cake is a thin delicate, crunchy layer of baked sugar and sliced almonds. The combination of crunch and chew makes this more akin to a sophisticated bar than a cake. Because it's such a marvelous recipe, it has earned it's degree and graduated to a lofty 'cake' title, but without all the fuss and high-maintenance which usually comes with it.



You can find the complete recipe on Nancy's site by clicking Here. She has a lovely blog and beautiful photos! Thanks, Nancy. You chose wisely.

27 comments:

  1. If you know me well, then you know I am crazy about almond/marzipan. I want to make this, but I clicked where you said I'd find the recipe. Yes, it's a gorgeous blog...but she doesn't mention anything about marzipan paste. Would you share your recipe with me, please?

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  2. I love the way you describe this one, Valerie - it is a special cake even without cracking open a can of the expensive stuff. Simple always wins in my book, and I'm glad this recipe was in Dorie's book for me to pick! Thanks for joining me this week. Your cake is beautiful.

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  3. Hi Debby, There isn't any marzipan or almond paste in the recipe. The cake is simply made with flour, sugar, lemon zest, butter and eggs. Yet for some reason, it tastes remarkably as though it does! Sorry for the misunderstanding. I hope you decide to try it. :D

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  4. Mmmm this looks realy delicious!I must try it:)

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  5. Hey Valerie, this is so pretty-looks like one of my favorite tea cakes. And it's neat the way it taste like almonds for some reason. By the way, I have to watch what I buy b/c of student loans too....

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  6. Sounds awesome, sometimes you want something nice and simple. Great pics!

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  7. This was like an almond paste cake in taste and texture! I may have to retire my old recipe, because this is much quicker and easier and still delicious. Yours looks fantastic!

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  8. great color on yours. I like the blanched slivered almonds, they look so delicate.. good job!!!

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  9. The cake looks lovely Valerie, and I agree, sometimes the simplest ingredients make the tastiest foods.

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  10. Mmm looks and sounds delicious! I am waiting for the book to arrive from Amazon any day now, and when it does this may be the first recipe I try!
    Love your new header and background by the way :)
    Morwenna xo

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  11. Yipeee for Swedish cake..I loved it. The only thing I have had Swedish is the candy Swedish fish! Your cake looks so good!

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  12. Your cake looks perfect. We really loved this cake too.
    Mimi

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  13. The name absolutely delights me. :-) And the cake is beautiful, Valerie. It reminds me of the desserts my Danish grandmother makes. :-)

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  14. Ok I admit it. The fancy drama Queen diva cakes are the ones that I always gravitate to. So if not for TWD I probably wouldn't have chosen this cake but I can admit when I'm wrong. I WAS SO WRONG! This cake is a keeper! Glad you enjoyed the cake too.
    -CB
    http://iheartfood4thought.com

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  15. Did you use a springform pan? I'm just now thinking that would be perfect if you want to turn the cake out on a pretty plate. Much better than an iron skillet. Yours looks yummy.

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  16. Hi Romaine, Thanks. I did use a springform pan. I don't have an oven-proof skillet and I have too much fun pulling the release latch.:D

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  17. What a special cake for you! I'm so glad you cherish it. The photographs really capture its sparkly, simple nature - wonderful! I'm too cheap to buy almond paste - but make my own and freeze it (it's so easy - almonds, egg whites and confectioners' sugar). I LOVE almond paste - too much maybe, as I have several pounds now in the freezer! Lovely cake and lovely post!

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  18. Your cake looks just wonderful! I agree with you, this is so simple and perfect without any of the extra bells and whistles. It's amazing what butter, eggs, flour, and sugar will do! I'm glad that you enjoyed this cake.

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  19. Ciao !!What a wonderfulcake you made !!!

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  20. What a wonderful descriptive review. :) I love almond anything and did add the extract to mine. This cake was gone in less than three days! Yours looks wonderful.

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  21. I just clicked and don't know if went through or if I deleted it!!
    Honestly.
    Anyway, if I deleted it: I am a hardcore almond lover and this dish is right up my alley. I love the different ways all the TWD's turn out!
    (Sorry if I end up repeating myself!)

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  22. I love your photos and descriptions!
    It looks like a lovely addition to
    a brunch or tea party! It looks
    luscious, indulgent and decadent!!!

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  23. Popped in to say hi! That looks so lovely and perfect for visitors!

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  24. I definitely have to get some almond extract back into my kitchen so I can try this cake again with it. I really loved it as it was, though. Great post and fabulous photos!

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  25. I think you've described this cake perfectly! I also love almond paste so I knew I was going to love this gorgeous cake. :-)

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  26. I've heard enough raves all over to know how good this cake is. It looks spectacular!!

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Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie

 

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