Wednesday, August 29, 2012

So...its been a while...err here is some Swedish Visiting Cake

Okay, okay I am so sorry, but that is no excuse for the fact that this past month has gone by like snap of the fingers (cue actual snap)! It has been a crazy busy month for me, in general it has been a weird summer. Anyone agree? It has just flown by and I am so not ready for it to end, well to help cope with our end of summer sadness-sniffle,sniffle- here is a delightfully delicate Swedish visiting cake. It has hints of lemon, almond and vanilla! This cake is the perfect accompaniment to breakfast or just to eat anytime, I chose the latter. 

Swedish Visiting Cake
  • 1/2 cup (one stick) unsalted butter- melted and cooled, additional butter needed for pan
  • 1 cup of sugar, plus additional to sprinkle on top
  • zest of one lemon 
  • 2 eggs
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup all-purpose flour
  • 1/4 to 1/2 cup of sliced almonds (whichever you prefer)
  1. Preheat oven to 350F, then butter a 9in round pan (you may use a seasoned cast iron skillet if you have one). 
  2. Combine the sugar and lemon zest in a medium bowl, mix with your fingers until fragrant and the lemon zest is evenly distributed.
  3. Add the eggs one at a time, whisking until just combined after each addition. 
  4. Stir in the flour, then fold in the melted butter. 
  5. Pour batter into prepared pan, smooth the top then sprinkle with almonds and sugar.
  6. Bake for 25-30 minutes, cake is done when the edges are golden brown and beginning to pull away from the pan. 
Original Recipe from Bella Eats

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