Friday, November 20, 2009

Elizabeth's September Cake - Swedish Visiting Cake

I adore this cake. I have made this three more times since September. It is the perfect cake to make when friends are coming over -- hence the name "Swedish Visiting Cake."

I pretty much always have these ingredients on hand, so I'll probably make it many more times for many more people. I even took it to my friend's house for her birthday, only a few hours after reading about her birthday on Facebook. THEN I found out that the cake was perfect for her because she did foreign exchange to Sweden for a year. Who knew?! See, it's the perfect cake.

This is yet another excellent recipe from Dorie Greenspan's fabulous book, Baking, From My Home to Yours.

The only change I would make to this cake is to cut down the almond extract just a bit. The teaspoon and a half of extracts (vanilla and almond) leave this cake tasting a little too much like alcohol for my taste. It's too bad I didn't try that during the first four times I made it, but I didn't. I'll post an update when I do try it.

The almonds on top are perfection.

I baked this iteration in a fluted-edge pan.
The other times I made it, I used a standard 9-inch pan
with a removable bottom.

Swedish Visiting Cake (from Baking, From My Home to Yours)

Makes 8 to 10 servings

1 cup sugar, plus extra for sprinkling

Grated zest of 1 lemon (I used orange a couple of times, and that was good too. - Eliz.)

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

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

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. 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.

1 comment:

ferskner said...

This is one that I looked at several times when I checked this book out at the library after seeing your recommendation of it. I can't wait to try it!