Swedish Visiting Cake

Swedish Visiting Cake

 

I just discovered a website that posts maps in parts of LA where you can find fruit trees that overhang public property (http://www.fallenfruit.org/). Apparently it’s legal to pick fruit from these trees.  Who knew?  I really like the idea of picking fruit from neighborhood trees, not to save money, but because I like the idea of getting food from a local source.  

We have a small Meyer lemon tree in our backyard and although I don’t often get fruit from it, when I do, there’s something so nice about getting it from home and not having to go out and buy it. 

I though I’d post a recipe for Swedish Visiting Cake (by well-known cookbook author Dorie Greenspan) because it uses a lemon, it’s very easy to make, and it’s quite delicious. 

Swedish Visiting Cake (adapted from Baking, From My Home to Yours)

Makes 8 to 10 servings

1 cup sugar, plus extra for sprinkling

Grated zest of 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 stick (8 tablespoons) unsalted butter, melted and cooled

About 1/4 cup sliced almonds (blanched or not)

Center a rack in the oven and preheat the oven to 350 degrees F.  Butter a seasoned 9-inch cast-iron skillet or 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 your 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.

Scrape 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 minutes, 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 a serving plate.

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February 17, 2009. Cakes. Leave a comment.