Produce Sale: Tangelo-Swedish Visiting Cake

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.


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