Swedish Visiting Cake

Swedish Visiting Cake

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Swedish Visiting Cake

1 cup sugar (plus more more sprinkling on top right before baking)
Grated zest of one lemon
2 eggs
¼ teaspoon salt
1 teaspoon vanilla
½ teaspoon almond extract
1 cup flour
1 stick melted butter, cooled
¼ cup sliced almonds

In a medium bowl, add the lemon zest to the sugar. Rub the zest and sugar in between your fingers to release the oils, the sugar will start to smell delicious.

Whisk in the eggs one at a time. Whisk in the salt and the extracts. Change to a spatula and stir in the flour. Fold in the butter. Stir until combined.

Dorie makes her in a 9-inch cast iron skillet. We’ll fluted tart-pan and use a little of the melted butter to grease the pan. Pour the batter into the pan and top with the sliced almonds and a generous sprinkling of sugar.

Bake in a preheated 350 degree oven for 15 to 20 minutes. It will be golden and the edges will have a nice crust. Let the cake cool in the pan for about 5 minutes and then take it out of the pan. This cake can be served warm or at room temperature.

 

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