Swedish Visiting Cake

By cuttingedge

This cake was moist on the inside with a golden crunch on the outside. So delicious and so easy to make.

Ingredients

• 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
• 1/4 About 1/4 cup sliced almonds (blanched or not)

Preparation

Step 1

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 (I used Demerara sugar for a little more rustic look). 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.