How are you friends? I disappeared and left this blog on silent mode. Though, some of your comments from readers made my days. Thanks so much for visiting from time to time. Last 2 months were really hectic and a lot of things were happened out here. Almost in midst of last December, my hubby was really down with multiple health problems. He even needed to be hospitalised for a day and it took a long time to get his old mojo back. I don’t want to remember that horrible and hard time but we managed to fight our problems by God’s grace and of course, with hearty wishes and thoughtful prayers of family and friends. Now, I’m happy that my love is jumping like a jack!
Apart from this and that, Sala from Veggie Belly visited us in first week of January. I was so pleased to meet her and she was first blogger I’ve ever met personally. Despite her whirlwind trip, we were able to meet and had a great hours together. :-) Look, she gifted us some goodies. She gifted me an awesome cookbook Plenty by Yotam Ottolenghi, a renowned UK chef and Plenty is one of his best seller cookbooks. It’s beautiful book full of vegetarian varieties! Thank you Sala!
Sometime in last December, I ordered my copy of Dorie Greenspan’s Baking: From My Home to Yours. I know I’m very late but it’s better late than never! The long time crave is satisfied. These days, I become cookbook sucker! literally! I ordered couple of books to enjoy Christmas holidays. As soon as I got my copy of Dorie’s cookbook, I tried this beautiful and simple skillet cake. Yet, a pile of recipes have to try. Till enjoy this Swedish Visiting Cake!
- 1 C sugar, plus little more for sprinkling
- Grated zest – from 1 lemon
- 2 large eggs
- ¼ tsp salt
- 1 tsp pure vanilla extract (optional)
- ½ tsp pure almond extract (optional)
- 1 C all-purpose flour
- 114 grams (8 tbsp) or 1 stick unsalted butter, melted and cooled
- ¼ C sliced almonds (blanched)
- Center a rack in the oven and preheat the oven to 350º F/180º C. Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet or a 9-inch round cake pan. Even any pie pan will do.
- Pour the sugar into a medium bowl. Add the lemon zest and blend the zest into the sugar with your fingers until the sugar is moist and fragrant. Whisk in the eggs one at a time until well blended. Whisk in the salt and the extracts, if you’re using them. Now add flour with using rubber spatula. Finally, fold in the melted butter.
- Scrape the batter into prepared skillet, cake tin, or whatever pan you’re using and smooth the top with the rubber spatula. Sprinkle the sliced almonds and little sugar. Dorie mentioned in her book that if you’re using a cake or pie pan; place the pan on a baking sheet.
- Bake for 25 to 30 mins, or until it is golden brown on top and a little crisp on the outside; the inside will remain moist and damp. Remove the skillet from the oven and let the cake cool for 5 mins. Run a thin knife around the sides and bottom of the cake to loosen it. Serve it warm or cooled.
- Adapted from: Baking: From My Home to Yours
Look, I’ve bought these cookbooks. I’ve to read them and try goodies. Though, I’ve started and tried a few. Will share them eventually.
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