The Swedish Visiting Cake was a simple almond cake baked in a cast-iron skillet (or, in my case, a 9-inch cake pan). The list of ingredients is straightforward (sugar, lemon zest, eggs, salt, vanilla, almond extract, flour, melted butter, sliced almonds) and the batter can be made in one bowl without a mixer. The finished cake was golden brown and lovely, with a crunchy almond and sugar-sprinkled top. The interior was delightfully moist and slightly chewy. I was not a huge fan of this cake; my major complaint was that the lemon was too pronounced, upstaging the almond flavor. The first step in the recipe is to add the lemon zest to the sugar and to "blend the zest into the sugar with your fingers until the sugar is moist and aromatic." If I ever make this cake again, I will just stir the lemon zest into the batter with the rest of the ingredients.
Recipes:
- "Swedish Visiting Cake" from Baking: From My Home to Yours by Dorie Greenspan.
- "The Baked Brownie" from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito.
Comments
Will try it soon. Thanks so much for sharing.