This Swedish Visiting Cake Bars recipe pairs an almond-meringue topping with a variation of Swedish visiting cake that is moist, chewy and delicious. This post has been sponsored by OXO, however all opinions are 100% my own.
I love cake of all shapes and sizes. But I especially love cake that you can eat like a cookie, which means I can serve it up anytime of the day. Cake is always a popular dessert, but served in cake bar form it makes for a great addition to Sunday brunch, a fun after-school snack for the kids, and is perfect for picnics, potlucks, and bake sales.
These Swedish Visiting Cake Bars are satisfying, yet not overly sweet, and have a lovely meringue finish (no whipping required!) that is so tasty, this is destined to become your favorite cake bar recipe!
Why You'll Want to Make Swedish Visiting Cake Bars
When I heard that OXO is partnering with chef-supporters such as Dori Greenspan to provide personal recipes as a way to inspire people to join the Cookies for Kids' Cancer challenge and hold their own bake sales, I jumped at the chance to spread the word. And to make her delectable Swedish Visiting Cake Bars, of course.
Research for pediatric cancer treatments is terribly underfunded, but Cookies for Kids' Cancer is working to change that. And you can be a part of it! Just register your bake sale online, mention that you were inspired by OXO, and they will match the proceeds from your bake sale up to a $100,000 donation.
This recipe for Swedish Visiting Cake Bars really is well suited for bake sales. One batch will yield up to 18 servings (cut as triangles), and when you bakw them in the OXO Non-stick Pro Cake Pan, they are sure turn out perfect — each and every time! I can't think of anything better than making delicious baked goods to support a truly good cause.
More Bake Sale Worthy Recipes
Looking for more great bake sale recipes? Try my Lemon Cookie Bars, Chocolate Chip Strawberry Cookies, and these No-Bake S'Mores Bars.
A perfect combination of an almond-meringue topping and a Swedish Visiting Cake.
- 1 cup 120 grams confectioners’ sugar
- 3 large egg whites
- 1½ cups 150 grams sliced almonds, blanched or unblanched
- ¾ cup 150 grams sugar
- 2 large eggs at room temperature
- ¼ teaspoon fine sea salt
- 1½ teaspoons pure vanilla extract
- ¼ teaspoon pure almond extract
- 1 cup 136 grams all-purpose flour
- 1 stick 8 tablespoons; 4 ounces; 113 grams unsalted butter, melted and cooled
- Confectioners’ sugar for dusting (optional)
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Center a rack in the oven and preheat it to 350 degrees F. Lightly butter a 9-inch square baking pan and line it with parchment paper.
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To make the topping: Put the sugar in a medium bowl and pour over the egg whites. Using your fingers or a fork, mix until the sugar is moistened. If there are lumps, ignore them. Toss in the almonds and stir them around until they’re coated with the sugared whites. Set aside while you make the batter.
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To make the bars: Working in a large bowl, whisk the sugar, eggs and salt together until the mixture lightens in color and thickens a little, about 2 minutes. Whisk in the vanilla and almond extracts. Switch to a flexible spatula and gently stir in the flour. When the flour is fully incorporated, gradually fold in the melted butter. You’ll have a thick batter with a lovely sheen. Scrape it into the pan and use the spatula to work the batter into the corners. The layer will be very thin.
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Give the topping another stir, or a run-through with your fingers, and turn it out onto the batter. Use a spatula or your fingers to spread the almonds evenly over the mixture, making sure to get nuts into the corners too.
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Bake for 28 to 32 minutes, or until a tester inserted into the center of the cake comes out clean or with only a few crumbs stuck to it. The meringue topping will be pale golden brown. If you’d like a deeper color on the topping, run it under the broiler until you get the shade of gold you like best.
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Transfer the pan to a rack and let rest for 5 minutes, then run a knife around the edges of the cake and unmold it onto the rack. Very gently peel away the parchment and invert the cake onto another rack to cool to room temperature.
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Transfer the cake to a cutting board and, using a long, thin knife, slice it into nine 3-inch squares. For smaller portions, cut each square into two triangles. If you’d like, you can dust the bars with confectioners’ sugar just before you serve them.
Wrapped, the bars will keep at room temperature for 4 to 5 days.
Heather
I LOVED this recipe! This is also the one I chose and usually I am inspired to change or add something, but these were so loaded with buttery goodness they really didn't need a thing!