Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Saturday, March 28, 2009

A Swedish Visiting Cake

This reminds me of the cakes that we were served when we visited my father's German relatives. Not called Swedish nor visiting, no, the cake we were served was definitley German.
This is an easy cake, from Dorie Greenspan's, Baking: From My Home to Yours and as she said, you can whip it up and put it in the oven, when you find your guests walking up the front walk!
It goes well with coffee and it goes equally well with tea. It's not a dessert cake as much as it is a tea or coffee cake. It's good, it's quick, it's easy and reminds me of what my German relatives called "blitzkuchen".
An iron skillet is the perfect pan to bake this cake in and it does look well served in the iron pan.
I would not hesitate to make this cake when I was expecting company for tea.

Swedish Visiting Cake
(From Dorie Greenspan's Baking: From My Home to Yours)

1 cup sugar, plus extra for sprinkling
Grated zest of 1 lemon
2 large eggs
1/4 t. salt
1 t. vanilla
1/2 t. pure almond extract
1 stick butter, melted and cooled
1/4 cup sliced almonds, (blanched or not)
1 cup flour





Center a rack in the oven and preheat the oven to 350. Butter a seasoned 9 inch cast iron skillet o0r other heavy ovenproof skillet, a 9 inch cake pan or even a pie pan.

Pour the sugar into a medium bowl. Add the zest and blend the zest and sugar together with yoru fingertips until the sugar is moist and aromatic. Whisk in the eggs, one at a time, until well blended. Whisk in the salt and the extracts. Switch to a rubber spatula and stir in the flour. Finally, fold in the melted butter.

Scrap 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.

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 mintues , then run a thin knife around the
sides and bottom of the cake to loosen it. You can serve the cake warm or cooled, directly from the skillet or turned out onto the serving plate.

8 comments:

Terrie's Lil' Piece of Serenity said...

Looks yummy! I'm Swedish-German!

Karen at Nittany Inspirations said...

If I cut out a recipe and leave it on the counter, my husband will read it, think it sounds delish and then make it himself. Hmmm, I think I'll print this recipe out.

marty39 said...

Oh it looks soooo good and it sounds so easy. I can't wait to try it. Hugs, Marty

Pondside said...

This looks like my kind of cake - I don't have much of a sweet tooth, but enjoy such things as apple cake, pound cake etc. I'll give this a try. Thanks!

The Norwegian said...

How delicious is that?! I will make this - and serve it in a black iron skillet. The almond may be the secret ingredient here...

Brenda@View From The Pines said...

A cake in a skillet. Don't think I've seen that. But the first thing I thought of was having coffee along with it! Yum!
Brenda

laurie @ bargain hunting said...

Yum! I'm saving this recipe! Looks delicious. laurie

Aisling said...

Well that looks delicious! My daughter has requested an almond cake with lemon glaze for her birthday, so how interesting to come here and read this same combination of flavors. I have a recipe on hand already, but will definitely try this out sometime. I used to make pineapple upside-down cake in a skillet, but have not done so in years. Your cake looks so pretty and inviting!