Tuesdays with Dorie (Dorie’s Cookies): Swedish Visiting Cake Bars

Dorie Greenspan Swedish Visiting Cake Bars on eatlivetravelwrite.comThis week’s Tuesdays with Dorie recipe from Dorie’s Cookies was perfect for my entertaining needs this past weekend. Dear friends were driving through Toronto and had made plans to stop to see me around 2pm so I thought what better than to greet them with some baked goods (and rosé, local strawberries and cheese and fresh baguette)?. I haven’t been well for the past week (commonly known as end-of-term-itis… teachers will understand when your body just can’t go on any more in June!) so this easy recipe from Dorie’s Cookies was just what I needed.

Dorie says:

These are a mash-up of two recipes I love: almond-meringue topping, which I usually use on fruit tarts and (a variation of the) Swedish Visiting Cake, which is usually unadorned […] The cake is supremely satisfying and the topping is unusual in that it bakes to a meringue finish, but there’s no whipping involved. You just mix egg whites and confectioners’ sugar together — I do it with my fingers — swish sliced almonds around in the mix and spread it over the batter. The oven does all the work.

Swedish Visiting Cake Bars from Dories Cookies on eatlivetravelwrite.comI’ve never actually heard of a Swedish Visiting Cake before – it seems it’s the kind of cake you can make when guests drop in at the last minute because it only takes a few minutes to make. This certainly came together in no time and, of course, I minified it 😉

I used two mini loaf pans to make 1/3 of the recipe and it was the perfect snacking cake (I have trouble calling this a “bar” because it’s really a cake…) for my visiting friends and for us, through the week.

Slices of Swedish Visiting Cake Bars on eatlivetravelwrite.comI’ll remember this next time I have last minute guests or simply when I want to bring an unfussy dessert/ treat to school – it’s the perfect not-too-sweet, easy to make recipe that you can make in a brownie tin or loaf tins for a more traditional “cake”. A delightful discovery!

Get the recipe for Dorie Greenspan’s Swedish Visiting Cake Bars on page 87 of Dorie’s Cookies.

Dorie's Cookies on eatlivetravelwrite.com



Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!




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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.


MY BOOK! In the French kitchen with kids releases July 31, 2018! Click here for pre-order details!

In the French Kitchen with Kids cover on eatlivetravelwrite.com

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6 Responses to Tuesdays with Dorie (Dorie’s Cookies): Swedish Visiting Cake Bars

  1. Sanya June 19, 2018 at 07:23 #

    That looks wonderful! I wish we did not have nut allergies in the house!!! I

  2. Diane June 19, 2018 at 20:23 #

    I hope you feel better soon. I have never had a Swedish Visiting Cake either. We loved this and would definitely make again for guests or not.

  3. Geoff June 19, 2018 at 21:05 #

    Swedish Visting Cake – gotta love the name and it sounds delish

  4. steph (whisk/spoon) June 19, 2018 at 22:12 #

    rosé and treats– you know how to host! i made the larger cake version years ago (i think it was in “baking from my home to yours”), and was glad to be reminded of how good this is. nice with strawberries, too. 🙂

  5. Cakelaw June 20, 2018 at 17:15 #

    Your minis are very cute! I liked these bars.

  6. Teresa June 20, 2018 at 23:58 #

    I realized I’d made this way back in November of 2016 and loved it, but I haven’t made it since. I’ve also made the cake version and it was great, too. But this week it was all about the Cocoa-Tahini Cookies. I’m hoping it cools off here by morning so that I can bake some to take to a board meeting tomorrow night.

    I love the look of your minified loaf version of these. So nice to know that a lot of Dorie’s recipes scale down (or up) so well.

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