Swedish Visiting Cake

Swedish visiting cake,the name attracted me to this cake and pictures and writing from here. When I made it ,the super moist cake was finished off in no time .

 

 

Swedish Visiting Cake
(Adapted  from Dorie Greenspan’s book, Baking From My Home to Yours)

Ingredients:

• 8 tbsp (1 stick) unsalted butter, melted and cooled, plus more for preparing pan
• 1 cup sugar, plus extra for sprinkling
• Grated zest of 1 lemon
• 2 eggs
• 1/4 tsp salt
• 1 tsp vanilla extract (optional)
• 1/2 tsp almond extract (optional)
• 1 cup flour
• 1/4 cup sliced almonds (blanched or not)

Directions:

• Center a rack in oven and preheat to 350 degrees. Butter a seasoned 9-inch cast-iron skillet or other heavy oven-proof skillet, a 9-inch round cake pan or even a pie pan.
• Pour sugar into a medium bowl. Add lemon zest and blend zest into sugar with your fingers until sugar is moist and aromatic. Whisk in eggs, one at a time, until well blended. Whisk in salt and vanilla and almond extracts.
• Switch to a rubber spatula and stir in flour. Finally, fold in melted butter. Scrape batter into prepared skillet or pan and smooth top with rubber spatula.
• Scatter sliced almonds over top and sprinkle with sugar. If using a cake or pie pan, place pan on baking sheet. Bake for 25 to 30 minutes, or until golden and a little crisp on outside; the inside will remain moist.

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