I love this simple cake. It is the easiest cake I ever put together. The recipe said to bake in a iron skillet, but I made mine in a springform pan. When I read about it I thought I would make it for my sister.
At any gathering if you look at her dessert plate she will always discreetly scrape off the rich icing. She thinks everything is too sweet so I thought because of its simplicity I would try this to see if she would like it. I mean how could you not like a Dorie cake? This went together so easily I think it should be a stand-by recipe. The only problem I had company and it never made it to my sister’s house. I guess I will have to make another one just for her.
Sorry Sister. Thank you Dorie.
Dorie Greenspan Swedish Visiting Cake
▪ 1/2 cup (1 stick) unsalted butter, melted and cooled, plus more to grease pan
▪ 1 cup sugar, plus extra for sprinkling
▪ zest from 1 lemon
▪ 2 eggs
▪ 1/4 tsp salt
▪ 1 tsp vanilla
▪ 1/2 tsp almond extract
▪ 1 cup all-purpose flour
▪ 1/4 cup sliced almonds
- Place a rack in the center of your oven and preheat oven to 350°. Butter a seasoned 9-inch cast iron pan. (If you don’t have a cast iron pan, a 9-inch cake pan works as well).
- Pour sugar into a medium bowl and add lemon zest. Use your fingers to rub the zest into the sugar, until the sugar is moist and fragrant.
- Add the eggs, one at a time, whisking to combine.
- Add the salt and extracts and whisk to combine.
- Stir in the flour using a rubber spatula.
- Fold in the melted butter.
- Pour batter into your prepared pan and smooth top with rubber spatula. Sprinkle almonds over the top of the batter and finish with a sprinkle of sugar.
Bake for 25-30 minutes until the edges are golden brown and starting to pull away from the edge of the pan.