Swedish Visiting Cake Recipe (with Gevalia)
While exploring the wide world of coffee beans, we came across a Swedish coffee classic - Gëvalia. Gevalia was started over 150 years ago in Sweden by a man named Thomas Engall. He was determined to bring the best quality coffee to the coffee-drinking Swedes. His method of slow roasting and “snap cooling” (aka cooling very quickly) has been continued and helps to create a high quality product that is rich in flavor.
Brewing it at home to our usual specs (50g, water at 200 degrees), I notice a fresh aroma, almost floral. It definitely smells like a medium roast blend. It is slightly acidic in flavor with a tiny hint of smoke at the end. Gevalia described it as having a “winey acidity” which in my opinion is the blend of floral notes and medium roast. I feel like this is a very wholesome cup of coffee that is easy to enjoy.
Their Colombia brew nicely complements a warm slice of Swedish Visiting Cake.
Although I am not sure the true reason it is called a Swedish Visiting Cake (maybe someone in Sweden can enlighten me?), I can assume it is because it is a delicious treat that perfectly pairs with a cup of coffee and friendly conversation.
And here it is.
Ingredients:
Topping
1 c powdered sugar (confectioners)
3 egg whites
1 - 1 1/2 c chopped almonds (blitz in a food processor)
Batter
¾ c sugar
2 eggs
¼ tsp salt
1 ½ tsp vanilla extract
¼ tsp almond extract
1 cup flour
1 stick melted butter
Start by preheating your oven to 350 degrees Fahrenheit. Line a 9x9 inch pan with parchment paper.
Make the topping: Mix the powdered sugar and egg whites together in a bowl. Whisk to aerate. Then fold in the chopped almonds. I blended whole almonds in a food processor and used that. I used approximately 1 cup of almond chunks.
Make the batter: Whisk together the sugar, eggs, and salt. Aerate well. Then add the vanilla and almond extracts and whisk some more. Stir in the flour and fold in the melted butter. Mix gently until well combined.
Scrape the batter into the parchment lined pan and smooth. Spread as evenly as you can into the corners. Then spread the topping on, smoothing the surface and spreading into the corners as well.
Top with a few more crushed almonds or almond slivers and bake in the oven for approx. 50 minutes. Check the batter at 30 minutes and 40 minutes in case your oven is hotter than mine. If you insert a toothpick, it should come out clean.
Once the cake is cooked through, allow the cake to cool for 10-15 minutes. Then dust with powdered sugar.
Cut into squares and enjoy with a hot cup of coffee.
Cheers,
Mrs. Brew