I’ve been super excited to try out this Swedish Visiting Cake for the Tuesdays With Dorie baking group. I adore simple cakes and anything with almonds. When I was studying abroad in the Netherlands years ago, my friends and I became slightly obsessed with these almond cookies. We couldn’t pronounce their long name and they became known simply as the almond cookies. [Eh, we were young and none of us mastered Dutch. I'd do it different now.] Since we didn’t ever know the real name, I can’t track down the recipe now. Well, lo and behold, this recipe is a like a cake version of the almond cookies. The outside of the cake has a delicate crisp crust and a moist, buttery, almond-flavored center. This cake is best made in a cast iron skillet – which I don’t have but it is on my wish list. Despite it’s humble appearance, it is flavorful and delicious. The hints of lemon, vanilla, and almond make it one fragrant little cake. It is also absurdly easy to make. Perhaps, that’s why they call it a ‘visiting cake’. You can whip it up for company in no time.
Ready to see how easy it is?
Add sugar to your bowl.
Grate the zest of one lemon. Rub the lemon zest into the sugar with your fingers.
Add one egg.
Add a second egg. Whisk some more.
Add some salt.
Almond extract. Then whisk some more.
Pour in a cup of flour.
Add your melted butter.
Fold in with a spatula. See – no mixer at ALL in this recipe!
Pour into 9-in skillet or pan. Sprinkle with sliced almonds and a dusting of sugar.
Bake for less than half an hour and ta-da! A gorgeous Swedish Visiting Cake.
I had mine with a few blackberries.
This recipe can be found at The Dog Eats The Crumbs by Nancy. It is also on pages 197 of Baking From My Home to Yours by Dorie Greenspan. To see other Swedish Visiting Cake concoctions, check out the other TWD bakers.