Swedish Visiting Cake
Author: Anita Chu
Serves: (1) 9" cake
- 1 cup (200 g) sugar
- Grated zest of 1 lemon
- 2 large eggs, room temperature
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup (125 g) all-purpose flour
- 8 tablespoons (113 g) unsalted butter, melted and cooled
- ¼ cup sliced almonds
- Preheat oven to 350 degrees F. Grease a 9-in ovenproof skillet or a 9-in cake pan.
- Place sugar in a medium bowl. Add the lemon zest and blend into the sugar with your fingers until combined and aromatic.
- Add the eggs and whisk together until combined.
- Add the salt and two extracts and whisk until combined.
- Add the flour and fold in with a rubber spatula until fully combined.
- Add the butter and fold in with the spatula until the butter is fully incorporated.
- Pour the batter into the prepared skillet. Sprinkle the sliced almonds and some extra sugar on top.
- Bake for about 25-30 minutes until the top is golden and the top is dry to the touch.
- Let cool on wire rack for about 5 minutes before running a knife around the edges to loosen it before serving.
Recipe by Dessert First at https://dessertfirstgirl.com/2020/03/swedish-visiting-cake.html
3.5.3228