Everyone needs a quick cake recipe that's easy to whip up, tastes like love and doesn't come from a box mix. Last summer I discovered the Easiest Cake Ever and now, I've found another fabulous cake recipe that's a cinch – and delicious to boot!
Let me introduce you to the Swedish Visiting Cake. What sounds more like sweetness on a plate than that? This cake comes from baking guru Dorie Greenspan and it's a perfectly simple quick & easy cake. Yet more importantly, this cake is buttery and fragrant and will fill your kitchen with the heady scent of almonds, lemons and vanilla. The edges of the cake are crisp, the almonds on top provide crunch, while the crumb is moist and deliciously dense. It's an instant crowd pleaser and your guests will love you for it.
Swedish Visiting Cake
(adapted from Dorie Greenspan's cookbook "Baking, From My Home to Yours")
3/4 cup + 1 tablespoon sugar
zest from 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
1/2 cup unsalted butter, melted and cooled
About 1/4 cup almonds (sliced or roughly chopped)
Preheat oven to 350F. Butter a 9 inch cake pan.
In a large bowl, blend together sugar and lemon until the sugar is lemony-fragrant. Whisk in eggs until well blended. Stir in salt and extracts. Add in flour and blend lightly with a wooden spoon or rubber spatula. Fold in melted butter.
Pour batter into pan and scatter almonds over top. Bake the cake for 25-30 minutes or until the cake is golden and the edges get a little crisp. Cool on a wire rack and use a knife to loosen cake from the sides of the pan. Serve warm or cool.
(adapted from Dorie Greenspan's cookbook "Baking, From My Home to Yours")
3/4 cup + 1 tablespoon sugar
zest from 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
1/2 cup unsalted butter, melted and cooled
About 1/4 cup almonds (sliced or roughly chopped)
Preheat oven to 350F. Butter a 9 inch cake pan.
In a large bowl, blend together sugar and lemon until the sugar is lemony-fragrant. Whisk in eggs until well blended. Stir in salt and extracts. Add in flour and blend lightly with a wooden spoon or rubber spatula. Fold in melted butter.
Pour batter into pan and scatter almonds over top. Bake the cake for 25-30 minutes or until the cake is golden and the edges get a little crisp. Cool on a wire rack and use a knife to loosen cake from the sides of the pan. Serve warm or cool.
16 comments:
I am going to try this cake! New to your blog and love it. Ta Sinead
It looks amazing! One question, it deosnt need baking powder?
looks yummy!
Codruta, nope, no baking powder needed!
cant wait to bake this one up. looks sounds delish!!
Saw this last night and you're totally right, it does add up to total sweetness on a plate!
haha nice recipe really yummy i will send to my bf...
That looks so incredibly delicious! I bet it tastes just divine!
If only I could reach through my laptop screen and grab that delicious-looking slice of cake! I'm bookmarking this recipe; once the weather cools off enough for me to turn on my oven I'll have to give it a try :)
oh yes. making this!
First of all, I LOVE this blog. It's one of the first blogs I check each day!
I actually made this cake last night because I needed a quick dessert to make for guests. It was delicious and so easy to put together! I'll definitely be making it again. Thanks for the post!
It looks delicious, i'm going to try and make one.
But to make it even more Swedish i will use my Dala horse bake-tin, which i bought resently at Ikea.
Greetz
Marleen
Yum! What a great name for a cake! I love using almond extract in desserts! Can't wait to make this soon.
This was such a fun and delicious cake!!! honestly I was worried about the lack of raising agent.... but we ate the whole thing in no time and can't wait to make it again!!!
you had me at lemon and butter. this looks so yummy. can't wait to try it!
Lovely recipe, shared in the park this afternoon with friends - one to make again. Thanks.
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