This post is sponsored by OXO, however all opinions are mine.
The marriage of crisp almonds and chewy cake bring these Swedish Visiting Cake Bars to life making them a classically delicious dessert!
I’m thrilled to be participating in Cookies for Kid’s Cancer again this year!
Cookies for Kids’ Cancer was founded by two OXOnians (OXO employees) who were inspired by their son Liam’s battle with pediatric cancer, a disease which claims the lives of more children in the US than any other disease.
Cookies for Kids’ Cancer provides inspiration and support to allow anyone to easily get involved in fundraising to find a cure for pediatric cancer.
OXOnians regard each other as family. The news of Liam’s diagnosis hit them hard and they have been personally involved with this worthy organization from the beginning.
As part of Cookies for Kid’s Cancer this year, OXO selected group exclusive group of bloggers to to receive an exclusive recipe and a set of coordinating baking products and tools to make that recipe.
For each blog post and recipe shared, OXO will donate $100 to Cookies for Kid’s Cancer (up to their $100,000 commitment).
How incredibly awesome is that!
The recipe I was given to recreate is Dorie Greenspan’s Swedish Visiting Cake Bars.
Dorie shared her thoughts on particiapting in Cookies for Kid’s Cancer saying,
I have been a supporter of Cookies For Kids Cancer from before Day 1 and with good reason: It’s a targeted source of funding for research into pediatric cancer treatments. That pediatric cancer is so prevalent and so poorly funded is a terrible paradox. Cookies for Kids Cancer is changing this and I love helping them reach their goals.
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. I can no longer remember when or why I married these two, but once I did, the knot was tied for life — the crisp almonds and chewy cake make a perfect couple.
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.
Since 2011, JavaCupcake has participated in raising awareness and money for Cookies for Kid’s Cancer.
We started with the Great Food Blogger Cookie Swap and now we’re working with OXO!
Thanks to OXO for providing me the following products:
- OXO: https://bit.ly/2MEPY4k
- Non-Stick Pro Cake Pan: https://bit.ly/2nsgm6T
- 5lb Food Scale with Pull Out Display: https://bit.ly/2MiyIVG
- 11″ Balloon Whisk: https://bit.ly/2OYP0l3
- Non-Stick Cooling and Baking Rack: https://bit.ly/2MizDW8
It’s a fantastic way to give back to the community with my fellow bloggers.
OXO and it’s chef-supporters of Cookies for Kids’ Cancer hope this inspires people to host their own Cookies for Kids’ Cancer bake sales!
Join in the Cookies for Kids’ Cancer challenge by registering your event online. If you mark that you were inspired by OXO when you register, we’ll match proceeds from your bake sale up to our annual commitment.
Check out these cookie recipes from past Cookies for Kid’s Cancer fundraisers!Print
- 120 grams powdered sugar
- 3 large egg whites
- 150 gram ssliced almonds
- 150 grams granulated sugar
- 2 large eggs, at room temperature
- ¼ tsp salt
- 1½ tsp pure vanilla extract
- ¼ tsp pure almond extract
- 136 grams all-purpose flour
- 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, melted and cooled
- Powdered sugar, for dusting
- 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.
- 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.
- 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.
- Give the topping another stir and turn it out onto the batter. Use a spatula to spread the almonds evenly over the mixture, making sure to get nuts into the corners too.
- 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.
- 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.
- 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.
- Dust the bars with confectioners’ sugar just before you serve them.
- Wrapped, the bars will keep at room temperature for 4 to 5 days.
This is a sponsored post on behalf of OXO.