Tuesdays with Dorie: Swedish Visiting Cake
April 13, 2010 at 8:47 am | Posted in cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 27 Comments
A couple of years before I got married (when going on vacation with friends was still “allowed”), my friend Fani and I visited Denmark and Norway. We had a great time, but I probably would have added Sweden to the list if I’d known there would be cake!
Nancy of The Dogs Eat the Crumbs picked Swedish Visiting Cake for TWD this week. This cake has been calling my name since I got BFMHTY. It comes together so easily by hand…I probably should have just gone ahead and made it ages ago, but no, I waited.
I followed Julia’s lead and swapped out the almond extract for a sprinkling of cardamom. The cardamom, the lemon zest and the almonds on top gave it great flavor. It’s a sturdy little cake but not at all heavy. I was fascinated by the instruction to remove it from the oven while it’s still “damp.” My cake tester was noticeably wet, but the cake really did finish cooking as it cooled.
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan (she also has an apple version here on Serious Eats) or read The Dogs Eat the Crumbs. Don’t forget to check out the TWD Blogroll!
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Looks lovely! I am so wishing I had added the nuts.
Comment by LW— April 13, 2010 #
GREAT job!!! looks just like the pic in the book but with a nicer crisper crust and edges/
Comment by tia— April 13, 2010 #
You are so lucky to have visited part of Scandinavia… I wish I lived there! I wish you lived here to tell me all about it! lol
But I’ll have to satisfy myself with this beautiful cake of your. Wasn’t this sooooo good! Simple… but sooooo good.
Comment by vibi— April 13, 2010 #
I can be bad about leaving things excited to make on the back burner until their week comes around, but I guess that’s why I joined the group! I know I will eventually make them!
Comment by Charli— April 13, 2010 #
What a great idea to add cardamom instead of almond extract! I really liked this!
Comment by Marthe— April 13, 2010 #
I love the sunspot on your cake, it looks light and delicious 🙂
Comment by Jeannette— April 13, 2010 #
That is one serious cake! Beautiful photograph! I love the thickness of it – and your addition of cardamom. I’ve got these little seeds that I need to ground and use in something soon. I made both “wet” and “dry” cakes…. both were good – but you’re right, the wet ones continue baking as they cool.
Comment by mike— April 13, 2010 #
Before I went to Sweden, I’ve never tasted desserts with cardamoms in it; I was only used to cardamoms in savory foods. Now I’m a cardamom convert! Love it in desserts and I bet your wonderful cake has that extra punch! I like the height of your cake; mine’s somewhat flat. Great job!
Comment by Jenny— April 13, 2010 #
From what I’ve been reading on the blog posts, there are cakes like this all over Sweden – might need to schedule a trip there! But with a cake this easy, staying home and baking is an option also. Love your cardamom version; sounds absolutely delicious; I’ve loved cardamom in cakes ever since the TWD dimply plum cake. Thanks for baking along with me this week.
Comment by Nancy (n.o.e.)— April 13, 2010 #
Many years ago my husband and I went to Norway and I can’t wait to go back again – I’m hoping there’s a side trip to Sweden involved 🙂 Your cake looks lovely and I’m with you – it was delicious!
Comment by Tracey— April 13, 2010 #
Very cute! I was thinking about cardamom for this one too. Next time…
Comment by Mary— April 13, 2010 #
Lovely cake as always Steph! What size is your cake pan? Did you make the full recipe? I love the height you got on your cake. Volume is always important when it comes to cake for me. Makes me feel like every slice I get is more than I should. 😉
-CB
http://iheartfood4thought.com
Comment by CB— April 13, 2010 #
I made a half recipe. I used a little ceramic pie plate…I think it’s 5 inches, so that would have made it a bit taller than if I’d used a 6-inch cake pan.
Comment by steph (whisk/spoon)— April 14, 2010 #
I love reading everyone’s version, I have made so many notes/tips/twist to the recipe for the next time (which will be this thursday) to try.
I love your take in adding a bit of cardamom. Beautiful pictures
Comment by Monica— April 13, 2010 #
I would love to try the apple variation. I can see it tasting even better than this, if that is possible.
http://sweetsav.blogspot.com/
Comment by chayacomfycook— April 13, 2010 #
Great swap with the cardamom. I may have to try that next time!
Comment by Heather B— April 13, 2010 #
Hehe – I think I’d go to Sweden just for this cake too 🙂 Yours looks amazing!
Comment by Caitlin— April 13, 2010 #
I love your photo with the lighting on half the cake. And, the cake? It looks fabulous! Loved this one. 🙂
Comment by Susan— April 13, 2010 #
Cardamom? I love it in bread so why not in this cake. Bet it was absolutely delicious!
Comment by Romaine— April 13, 2010 #
I love the addition of cardamon in the cake, yum!
Comment by Piggy— April 14, 2010 #
Nice picture. I have never used cardamom before…I really do want to try it though. Glad you enjoyed this tasty treat.
Comment by pamela— April 14, 2010 #
Ciao ! What a nice cake you got !! I wish I had used the cardamon !!
Comment by natalia— April 14, 2010 #
Oh my! I simply love the look and sound of this!
Comment by Sarah— April 14, 2010 #
MMMM!!! Cardamom. Great taste addition. Wonder how Chai spice would be. Have to try that.
Looks like a beautiful cake.
Wish I had made it to Sweden and Norway, but didn’t make it there. Will live vicariously thru’ this cake. 😉
Comment by teaandscones— April 14, 2010 #
My husband’s Finnish so we’ve always enjoyed cardamom. It would be a great addition to this recipe!
Comment by Clivia— April 14, 2010 #
Great photo…your cake looks just perfect! This one was a huge hit around here…can’t be making this one too often as I would be eating way way too much of it!
Comment by Kayte— April 17, 2010 #
I haven’t made this one yet but I should add it to the list.
Comment by Diane Zwang— June 5, 2018 #