Monday, January 10, 2011

Swedish Visiting Cake

I had seen this lovely little cake all around the internet, but was inspired by Brenda of Brenda's Canadian Kitchen.  



I'm sure there's some quaint little history behind this cake and it's name, but I couldn't find it.  I can tell you, it's delicious, moist, and best of all, easy.  I know I'd be tickled if I was visited by Swedes bearing this cake.



Here's the recipe from Dorie Greenspan's Baking: From My Home To Yours, found at Brenda's site :)


1 cup sugar, plus a little more for sprinkling
grated zest of one lemon
2 large eggs
1/4 tsp. salt
1 tsp. pure vanilla extract*
1/2 tsp. pure almond extract*
1 cup all-purpose flour
1 stick (8 tablespoons or 1/2 cup) unsalted butter, melted and cooled
about 1/4 cup sliced almonds (blanched or not)


*although the extracts are optional, I do not recommend leaving either one out.



Center a rack in the oven and preheat the oven to 350 degrees F.  Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch round cake pan or even a pie pan.



Pour the sugar into a medium bowl.  Add the lemon zest and blend the zest into the sugar with your fingers until the sugar is moist and aromatic.  Whisk in the eggs one at a time until well blended.  Whisk in the salt and the extracts, if your're using them.  Switch to a rubber spatula and stir in the flour.  Finally, fold in the melted butter.



Scrape the batter into the skillet and smooth the top with the rubber spatula.  Scatter the sliced almonds over the top and sprinkle with a little sugar.  If your're using a cake or pie pan, place the pan on a baking sheet.



Bake the cake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist, even, as Ingela says, "slightly damp".  Remove the skillet from the oven and let the cake cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it.  You can serve the cake, warm or cooled, directly from the skillet or turned out onto a serving plate.



Serving:



The cake is good eaten warm or at room temperature. Either way, it is meant to be cut into small wedges and eaten sans forks - this is a finger cake.



Storing:



The cake is an excellent keeper. Well wrapped, it will keep for about 5 days at room temperature or for up to 2 months in the freezer.

up close and personal

27 comments:

Brenda said...

Julie, thanks for the shout-out! Isn't this cake delicious? You know what, it's actually better today. I just had a slice with my tea and I so want a second one, but I'm trying to be good. I'm so glad you enjoyed it too. Wait until tomorrow and you'll like it even more.

Julie said...

I'm afraid it's not going to last that long!

Leslie said...

You can visit me ANYTIME if you bring that cake!!!!

Pam said...

I love simple little cakes like this!

Tiffanee said...

WOW!! That looks amazing! I want to visit you!! It looks beautiful and delicious!!

Bridgett said...

This is a beautiful cake and I totally forgot about this being in Dorie's book. I am going to have to take another look and make this soon! Your photo is gorgeous.

The Japanese Redneck said...

That looks yummy! The up close and personal picture makes me drool.

teresa said...

what a lovely cake! i love the lemon zest in there!

Joanne said...

so much almondy deliciousness...this has the makings of a seriously delicious treat.

Debbie said...

Looks absolutely delicious. Your pics are great too! I have Dorie's book and really need to start trying more of the recipes in there. Looking at your cake is giving me that push!!!!

Jennifurla said...

I have made this and I just love the texture, so easy too.

theUngourmet said...

I really love almonds in cake. This is so pretty. I could go for this at breakfast tomorrow morning!

Krista said...

I doubt if I've got any Swedes planning to show up at my door with this cake (lol), so I guess I'll just have to make it myself. I'm always excited for a new app for my cast iron skillet, anyhow. This looks and sounds wonderful!

Monet said...

What a simple and delightful recipe. I love the flavors of almond and lemon. So clean and fresh! This would be perfect to serve with an afternoon tea. Thanks for sharing, sweet friend. Eat well tomorrow!

Kim said...

I'm growing very fond of almond-flavored desserts these days. Love the double duty of the almond extract and the sliced almonds. I know this one is a winner!

Faith said...

Such a pretty cake! Looks really delicious, I love the flavor of almond!

Susan said...

Oh my - looks so yummy and moist! It is pretty too!

My hubby LOVES cake - this looks like a winner!

Susan www.ugogrrl.com

Megan said...

Definitely have to try this andI would leave both extracts in!!

Megan said...

Definitely have to try this andI would leave both extracts in!!

The Blonde Duck said...

I could be Swedish for some cake.

scrambledhenfruit said...

This little cake is a beauty! I'd love for someone to visit and bring me this cake. :)

Amy said...

I love skillet cakes - this one looks yummy! I'm going to try it.

Kerstin said...

What a lovely cake! I'm part Swedish so I should make it :)

My Little Space said...

Now, I am drooling on this one too! The texture looks so nice and iniviting. Bookmarked this for later use. Thank you so much for sharing. Have a great day.
Cheers, Kristy

Ingrid said...

So far this is my favorite Dorie recipe. It's so good!
~ingrid

Jeannie said...

I love the look of this cake, and is quite simple to make too!

Gabe's Girl said...

I have been meaning to try this out! Looks lovely and simple. I love recipes like that.