The story behind this traditional Swedish dessert is that upon having spotted someone at the end of the lane making their way to your home, you could throw this cake together and have it coming hot out of the oven, just in time for their arrival.
This cake is simple, lovely, REALLY tasty, lightly sweet. Oh man. I was shocked by how delicious it was, considering the simplicity with regard the ingredients. Don’t take my word for it though. Whip up the batter, toss the cake in the oven and enjoy a slice with your next mug of tea or coffee. You will thank me later.
Swedish Visiting Cake
1 cup sugar (*you could potentially substitute this with coconut/palm sugar, though I am not sure if/how this might alter the texture of the cake a bit)
Grated zest of 1 lemon
1 teaspoon vanilla
½ teaspoon almond extract
1 cup flour
1 stick melted butter, cooled
¼ cup sliced almonds
1. In a medium bowl, add the lemon zest to the sugar. Rub the zest and sugar between your fingers to release the oils. The sugar will start to small delicious. Sweet and lemony.
2. Whisk in the eggs, one at a time.
3. Whisk in the extracts.
4. Change to a spatula and stir in the flour.
5. Fold in the melted butter.
6. Stir until combined. Pour batter into a greased 9-inch cake pan. Top with sliced almonds and a generous sprinkling of sugar.
7. Bake in a preheated 350 degree oven for 25 to 30 minutes. The top will be golden and the edges will have a nice crust.
8. Remove cake from the oven. Let cake cool in the pan for about 5 minutes. Then take a knife and run it around the edge of the pan.
9. This cake can be served warm (and really, is there anything tastier then a warm cake?) or at room temperature.
Cake can be stored in an airtight Tupperware container at room temperature for up to 3 days.