simple & straightforward 06.06.
Sweet Indulgence: Swedish Visiting Cake
Source: In the Kitchen and on the Road with Dorie
A one-bowl recipe that does not require any special equipment. Simple and straightforward.
Pour the sugar into a bowl and add the zest. Use your fingertips to blend together the zest and sugar.
Whisk in the eggs one at a time until blended.
Whisk in the salt and the extracts.
Switch over to a spatula and fold in the flour.
Fold in the butter.
Scrape the batter into your prepared pan/skillet. Sprinkle the almonds over the top.
Sprinkle the batter with a bit of sugar and then place into the oven to bake.
Remove from the oven and let it cool on a rack for about 5 minutes. This cake can be served right out of the skillet or can be turned out onto a plate.
Overall I thought this cake was OK. I was not overly excited by it. It reminds me a lot of this crunchy almond cake that I have made before, which might have been part of the problem. Once you’ve had the crunchy almond cake, it becomes hard to fall in love with this cake. That’s not to say that this cake is terrible, I think it would work well if I’m ever in a bind and need to whip up a cake very quickly, however, I can’t see myself adding it to my list of favourites.
FINAL VERDICT:
Taste: 3.5 sweet burps out of 5
Level of Difficulty: Very Easy
**Note: Although I gave this cake a 3.5, everyone who had a taste of it LOVED it and would have given it a higher score. I suggest trying it and deciding for yourself.
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RECIPE (retrieved from In the Kitchen and on the Road with Dorie)
Swedish Visiting Cake
Makes 8 to 10 servings
1 cup sugar, plus extra for sprinkling
Grated zest of 1 lemon
2 large eggs
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup all-purpose flour
1 stick (8 tablespoons) unsalted butter, melted and cooled
About 1/4 cup sliced almonds (blanched or not)
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 cake pan or even a pie pan.
Pour the sugar into a medium bowl. Add the zest and blend the zest and sugar together with your fingertips 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. Switch to a rubber spatula and stir in the flour. Finally, fold in the melted butter.
Scrape the batter into the pan and smooth the top with a rubber spatula. Scatter the sliced almonds over the top and sprinkle with a little sugar. If you’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. Remove the pan 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.