Strawberry Swedish Visiting Cake

A simple cake that can be put together in a few minutes and baked in half an hour. It's likely that the ingredients to make this, or a cake similar to it, are lying around your house.

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Strawberry Swedish Visiting Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup plus 1 tablespoon sugar, divided

  • Zest of 1 orange

  • 2

    eggs, room temperature

  • 1

    heavy pinch, salt

  • 2

    teaspoons vanilla extract

  • ½

    teaspoon almond extract

  • 1

    cup all-purpose flour

  • 1

    stick unsalted butter, melted

  • 10

    large strawberries, sliced lengthwise, divided

  • 4

    tablespoons strawberry preserves

  • 1

    cup heavy cream

  • Juice of ½ an orange

Directions

Preheat the oven to 350ºF and move a rack into the middle. Butter a 9-inch cast iron skillet or brush lightly with oil. The more seasoned the skillet, the better. Remove a stand mixer bowl from its assembly and add together 1 cup of sugar and orange zest. Pinch the ingredients together until fragrant. Place back into the stand mixer and add a paddle attachment. On medium speed, add in the eggs one at a time. Once the eggs are in, add the salt, 1 teaspoon of vanilla extract, and almond extract. Turn off the stand mixer and add the flour. Using a spatula, fold the flour in until just combined. Add the melted butter and fold again until combined. Pour half the batter into the skillet, then add the slices of 5 strawberries plus the preserves. You won't be able to spread the preserves, so use a small spoon and plop preserves into empty spots. Cover with the remaining batter and top with the remaining strawberries. Place into the oven for 25-30 minutes, or until golden brown. The inside remains slightly damp as it's taken out of the oven, but will set as it sits in the cast iron. Allow to cool for 10 minutes before slicing. Loosen the cake with a knife (be careful not to scratch the cast iron - you don't want to ruin your seasoning). Add the cream to a stand mixer and add a whisk attachment. Pour in the remaining 1 tablespoon of sugar and remaining 1 teaspoon of vanilla extract. Whisk on high speed. Once it begins to thicken, add the orange juice. Continue whisking until whipped cream forms. Slice the cake into 10 pieces and top each serving with a dollop of orange whipped cream.


Nutrition

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