Wednesday, March 13, 2013
This is the kinds of cake you want to throw together when guest pop in. It's not complicated and will take no time at all to put together. Dorie Greenspan's Swedish Visiting Cake includes both vanilla and almond extract and a handful of other ingredients your bound to have around the house. The recipe is from her cookbook, "Baking, From My Home to Yours". The interior of this cake is soft and dense with a slightly crispy exterior. I bet this would be delicious with chocolate melted and drizzled on top.
1 cup minus 2 tablespoons of sugar
Zest of one lemon
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup white whole wheat/all purpose flour
1 stick of butter (melted, then cooled)
1/4 cup sliced almonds
Preheat oven to 350°. Butter a spring form 9-inch pan.
Pour the sugar into a medium bowl. Add the lemon zest and with your fingers, blend the zest into the sugar until the mixture is moist and aromatic. Whisk in the eggs, one at a time, until well blended. Add the salt and the extracts; whisk well.
With a rubber spatula, stir in the flour. Then, fold in the melted butter. Scrape the batter into your baking dish. Scatter the almonds on top. (she also sprinkles a tablespoon of sugar on top). I used sliced honey roasted almonds from Trader Joes.
Bake the cake for 25 to 30 minutes, until golden brown, the inside will remain moist. Remove the cake from the oven and let it cool. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
you may also like
There is nothing like the smell of cauliflower caramelizing. The amazing aroma and smokiness flavor just cannot be beat. Before servin...
Last week my mom, sister and I went to the Butterfly Wonderland exhibit in Scottsdale Arizona. We spent most of our time in the conserva...
Mini Crab Cakes Entertaining guests is easy if you keep the menu simple and stick to the plan. That being said; it’s hard for me to stic...
Baked halibut with Panko, Lemon and Parsley The weather has been kind of odd this summer. Lots of rain and then warm humid days makes f...
After some time off and a little relaxation the Cottage Cooking Club is working together again for a 6 month revival. For those of you tha...
Salmon Chowder We arrived home, in Phoenix two nights ago. First thing the next morning was our walk and then coffee. After checking my ...