This is a Dorie Greenspan recipe. I've tried a couple of her recipes before and they have so far never failed to please. Never made it to my blog maybe but delicious nonetheless. You just have to take my word for it. I own her little book on Paris Sweets and love it to bits.
 |
| Almost Original Swedish Visiting Cake |
If you're looking for a quick cake to make for whatever reason i.e. a sweet craving, hungry children, a dessert solution, a hostess gift, etc. this is the recipe to have on hand.
 |
| Moist, soft and oh-so-lovely |
Despite my fondness for the weighing scale, this is the only cake recipe I don't bother weighing. It is meant to be quick and easy.
All you need is a set of measuring cups and spoons, a large bowl, a whisk and your ingredients. As this is such a versatile recipe you can mix and match ingredients, swap flavourings and basically turn it into your own specialty cake.
I've made the original, an almost original, an orange and a lemon version. I've used all plain flour, swapped out the flour for ground almonds, used half-and-half of flour and ground almonds and even used just the ground almonds. I've also fidgeted with the egg measurements and oven temperatures. It still turns out lovely every time.
 |
| Lemon Almond Swedish Visiting Cake |
 |
| Luscious, scrumptious, lemony goodness |
Dorie's original recipe is on her blog Dorie Greenspan. Here is one of my versions.
LEMON ALMOND SWEDISH VISITING CAKE
Adapted from Dorie Greenspan
1 cup Caster Sugar
Grated zest of 2 Lemons
1 large Egg and 1 Egg yolk
1/4 teaspoon Sea Salt
1/2 teaspoon Vanilla Bean Paste
1/4 cup Plain Flour
3/4 cup Ground Almonds
113g Salted Butter, melted and cooled
A handful of Sliced Almonds
Preheat oven at 130 Celsius. Grease and line a 24-cm round baking tin. Set aside.
Place the Sugar into a large bowl. Grate the lemon zest onto the sugar. Rub the Sugar and Zest together with your fingers until the aroma of lemons fills the air. Whisk in the Egg and Egg Yolk one at a time until well incorporated.
Add in the Salt and Vanilla. Mix well. Gently fold in the Flour and Ground Almonds with a spatula. Finally, fold in the melted Butter. Scrape the batter into the prepared tin and smooth the top. Sprinkle on the Almond Slices and place in the oven.
Bake at 150 Celsius for about 25 to 30 minutes until the cake is golden and crisp on top; or if a skewer poked through the centre comes out clean.
Remove from the oven and cool in the tin for 10 minutes before turning out onto a pretty serving plate.
Preheat oven at 130 Celsius. Grease and line a 24-cm round baking tin. Set aside.
Place the Sugar into a large bowl. Grate the lemon zest onto the sugar. Rub the Sugar and Zest together with your fingers until the aroma of lemons fills the air. Whisk in the Egg and Egg Yolk one at a time until well incorporated.
Add in the Salt and Vanilla. Mix well. Gently fold in the Flour and Ground Almonds with a spatula. Finally, fold in the melted Butter. Scrape the batter into the prepared tin and smooth the top. Sprinkle on the Almond Slices and place in the oven.
Bake at 150 Celsius for about 25 to 30 minutes until the cake is golden and crisp on top; or if a skewer poked through the centre comes out clean.
Remove from the oven and cool in the tin for 10 minutes before turning out onto a pretty serving plate.
