Swedish Visiting Cake

By sianshan

from Dorie Greenspan's "Baking From My Home to Yours"

*note: I used both extracts and baked it in a 9-inch cake pan

This cake is awesome, excellent almond taste. Would definitely make it again. I've made 4 small ones using my mini springform pans, they were slightly dry but still good.

Ingredients

• 1 cup sugar, plus more for sprinkling
• grated zest of 1 lemon
• 2 large eggs
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract (optional)
• 1/2 teaspoon pure almond extract (optional)
• 1 cup all-purpose flour
• 1 stick (1/2 cup) 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 to 350F. Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch round cake pan or even a pie pan. I used a 9-inch springform pan.

Pour the sugar into a medium bowl. Add the lemon zest and blend the zest into the sugar with your fingers until the sugar is moist and aromatic. Whisk in the eggs one at a time until well blended. Whisk in the salt and extracts, if you're using them. Switch to a rubber spatula and stir in the flour. Finally, fold in the melted butter.

Scrape the batter into the skillet and smooth the top with the 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 20-25 mins, or until it is golden and a little crisp on the outside; the inside will remain moist. Remove the skillet from the oven and let the cake cool for 5 mins, 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.