Swedish Visiting Cake

Noch eine schöne Kaffee & Kuchen Rezepte!

Swedish Visiting Cake is a recipe I have come across many a time and have had bookmarked for quite a while.  The recipe I used is from Dorie Greenspan (probably my favorite food blogger and cookbook author!) and it is wonderful.
This is definitely one of the simplest cakes you can make; in her anecdote, Dorie says this is a cake you can start when your guests are walking down the driveway and have it ready by the time the coffee is done.  It requires no outlandish kitchen tools (a zester would be a good investment for the apartment!), culinary skills or exotic ingredients.  The flavors of almond, vanilla and lemon come together harmoniously in this cake.  With the topping of slivered almonds and a dusting of powdered sugar, this cake looks (and tastes!) impressive.  Served warm, it's the perfect cake to compliment an afternoon tea or coffee.
This is definitely one for the recipe book.

Swedish Visiting Cake 

Dorie Greenspan

Ingredients: 

• 1 cup (201g) of granulated sugar, plus extra for sprinkling 
• Zest of one lemon 
• 2 large eggs
• 1/4 tsp salt (eliminate if using salted butter)
• 1 tsp vanilla extract (1 tsp vanillezucker) 
• 1/2 tsp pure almond extract 
• 1 cup (128g) all purpose flour 
• 1 stick butter (125g), melted (maybe even browned?!) and cooled 
• About 1/4 cup slivered almonds

Preheat the oven to 350F or 175C

Butter a seasoned cast-iron skillet (I don't have that luxury in Oranges 821) or use a 9 inch cake pan, pie pan, etc 

Pour the sugar in a medium mixing bowl.  Zest the lemon and blend with the sugar by hand.  Rub the zest into the sugar with your fingertips to bring out the aroma in the lemon.  Whisk in the eggs, one at a time, until well blended.  Add salt and extracts. Use a rubber spatula to mix in the flour and finally fold in the melted butter.  

Spread the batter into the pan and sprinkle with the slivered almonds and a bit of granulated sugar.  

It's probably a good idea to place the pan on a baking sheet (unless you are using a cast iron).  

Bake the cake for 25-30 minutes, until golden brown.  

Allow to cool about 5 minutes then remove to a serving plate. If you'd like, sift a bit of powdered sugar over the cake.  

I didn't think about it last time, but I think I might try the cake with browned butter next time.  For those of you who aren't familiar with it, browned butter is pretty much God's gift to the kitchen.  It's basically wonderfully enhanced butter that can be used in both sweet and savory dishes.  To make it, allow the butter to cook for a bit after it is melted.  It will begin to foam and you will notice the appearance of tiny chestnut colored specks and a nutty aroma will fill the house.  Vorsicht! (Be careful!) Don't let the butter burn.   

This is definitely a rewarding cake to bake.  It fills your house with a wonderful aroma and it's really perfect along with a cup of coffee or tea. 

Guten Appetit!