Produce Sale is an ongoing series. What happens is I go to the grocery store or the farmer’s market and find vegetables or fruit that are on sale or super cheap and regardless of whether I have ever cooked with it before, I buy it and find a recipe for it.
Tangelo was on sale. I have never heard of a tangelo, but no worries. I have had this citrus cake waiting in the wings for a while and decided the tangelo was the best way to experiment with it.
Swedish Visiting Cake is really easy to make. It is very dense and the citrus gives is a much needed lightness. The tangelo tasted very nice in this cake, not too tart or sweet. A nice tangy taste that complimented the almonds.
You should make it and let me know what you think! Every other recipe I saw used lemon and every other blog used a cast iron skillet. I don’t have one of those, so I used my cake pan and that worked just fine.
Swedish Visiting Cake
This recipe was adapted from Bella Eats.
- 1/2 cup unsalted butter, melted and cooled
- 1 cup sugar, plus extra for sprinkling
- zest from 1 tangelo
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup all-purpose flour
- 1/4 cup sliced almonds
1. Place a rack in the center of your oven and preheat oven to 350 degrees F. Butter a cast iron pan or 9-inch cake pan.
2. Pour sugar into a medium bowl and add tangelo zest. Work the zest and the sugar together with your fingers until it becomes fragrant. Add the eggs, one at a time, whisking to combine. Next add the salt and extracts. Stir in flour with a rubber spatula and fold in melted butter.
3. Pour batter into your prepared pan. Sprinkle almonds and sugar over the top.
4. Bake for 25-30 minutes until the edges are golden brown and starting to pull away from the edge of the pan.