April 4, 2012

Swedish Visiting cake

This one is the last one from  the baking bonanza I had while my sister was here. My other sister complains that all I send her are cookies, so this time I decided to parcel this simple tea cake for her. I can't say much about the taste , as I just tasted the crumbs :)) , but my sister called up to say that she loved it.  The recipe is simple and easy. The only issue was getting slivered almonds, which is not available here . Maybe it is available in some speciality store, but I haven't seen them yet. So, I did a bit of hard work in making these slivers from whole almonds.I don't have a pie pan or a 9"inch pan, so I divided the batter into a 6" pan and a tart pan. On hindsight, I should have reduced the baking time by few minutes since I divided the batter into smaller pans. The cake is supposed to be moist and it did lose some of it because of that. But , it didn't affect much.

1 cup sugar, plus extra for sprinkling
Grated zest of 1 lemon
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)

  1. 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.
  2. 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.  \
  3. Whisk in the eggs one at a time until well blended. 
  4. Whisk in the salt and the extracts. 
  5. Switch to a rubber spatula and stir in the flour.  Finally, fold in the melted butter.
  6. 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.
  7. 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, t
  8. Then run a thin knife around the sides and bottom of the cake to loosen it. 
You can serve the cake warm or at room temperature, directly from the skillet or turned out onto a serving plate.
Recipe Source : Dorie Greenspan site


savitha ramesh said...

Perfect and spongy cake.Love the cake.

Cass @foodmyfriend said...

This looks beautiful. I love almonds. I can imagine that the flavour would be great.

Jay said...

new to me..looks perfect & great

Tasty Appetite

Priya said...

Omg, wat a super great looking spongy cake, with all those almonds this cake will definitely taste marvellous..

maha said...

yum yum, wat a super tempting cake.
nice blog vth yumm recipes.visit mine when u find sum time dear.

Kavi said...

1st time here.. You've got a wonderful blog!! Amazing pictures! :)

SinFoodie said...

Thank you everyone :))

Torviewtoronto said...

cake looks wonderful deliciously presented

Amoridoce by coradinha said...

This cake is just gorgeous:) i can imagine the flavour:) kisses and good week for you:)

Magic of Spice said...

Wow, this looks delightful! Beautiful, beautiful!

Now Serving said...

OMG would love a piece of that beauty!

SinFoodie said...

Thank you so much everyone :)

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