Janelle Esker I just need to say right off the bat, that the Swedes are the best bakers! It’s a bit like giving myself a pat on the back as my ancestors hail from this beautiful country. This is a family recipe that has been passed down from one generation to another. However, the only difference is a few changes to the recipe to make it into a “Gluten-Free” Swedish Visiting Cake!
Mandelkaka as it is referred to in Swedish, is super simple to make and tastes fantastic. There is a reason this vintage recipe is still popular! I believe it is a combination of the crackle top and moist cake that has given this bake longevity.
Gluten-Free Swedish Visiting Cake
Serves 18
Ingredients
For The Topping
2 cups confectioners sugar
6 egg whites
1 1/2 cup roughly chopped almonds
For The Cake
1 1/2 cups maple sugar
1 cup almond flour (The cheapest place for almond flour is Costco)
3/4 cup cassava flour
1/2 tsp. sea salt
4 large eggs
1 TBS. gluten-free vanilla extract
1 tsp. gluten-free almond extract
2 sticks grass-fed melted butter (slightly cooled)
DIRECTIONS
- Preheat the oven to 350 degrees.
- Lightly butter a 9 x 13 cake pan.
- In a large mixing bowl combine all the dry ingredients for the cake. Whisk gently.
- Add the wet cake ingredients into the dry cake ingredients and mix the ingredients on a low speed, until the batter is well incorporated.
- Pour the cake batter into the buttered dish and set aside.
- Mix the confectioner’s sugar (powdered sugar) and the egg whites until a liquidy paste is formed.
- Pour this on top of the cake batter and gently spread evenly over the top of the cake.
- Lastly, add the lightly ground almonds on top.
- Now put the cake pan in the oven and bake for 35 minutes. Test the middle of the cake with a skewer to ensure it is done.
Are you looking for more gluten-free recipes? Click HERE!
Looking for more Swedish traditions and recipes? Click HERE!
ENJOY!
Blessing,
Janelle
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This looks delicious! I love almonds, unfortunately, almonds do not love me. I had to start cutting them out of my diet last summer when I realized they were causing reflux. Yes, you can feel sorry for me. lol It’s hard being gluten free AND almond free. Thank you for sharing anyway! <3
Oh Leslie, I feel your pain!
My sister has celiac and is allergic to all nuts. It is a super hard combo. Have you tried tiger nut flour as a replacement for almond flour? It is a pretty good substitute!