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Swedish Visiting Cake

by Sonia on February 3, 2011

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Hello everyone!

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!

Swedish Visiting Cake
This cake came out soft and fluffy, it tasted beautiful. However, we would have liked it even more without adding the almond extract. It seems we don't love the almond extract much. And Dorie says it's totally optional, so next time I'll leave it out. If you love almond extract, go ahead!
Serves: 8-10 servings
  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

  • Glad to hear your husband is feeling better!

    The Swedish visiting cake has been on my to-do list for many months- your version looks wonderful. Love your new cookbooks- I’ve borrowed them all from the library, and own the Healthy Bread one.

    • Sonia

      Thank you, Nupur! Yeah, he is doing much better. The Healthy Bread cookbook is wonderful, isn’t it? I’ve try a loads of recipes.

  • Looks yum ….and glad to see you back

    • Sonia

      Thank you!

  • What a delightful bake! Love the crumbly texture and the almonds on it.

    • Sonia

      Thank you Sanjeeta. Yes, the almonds adds a new dimension in this cake!

  • Sonia, glad to hear things have settled down now and your better half is doing better.

    Being addicted to cookbooks is a good thing :) The cake looks delicious sinfully so.

    • Sonia

      Very glad to hear from you, Indosungod! :) Yeah, this new addiction is good for us, no? ;) Thank you!

  • I’m so sorry that the past few months have been so difficult for you. I am glad to hear that your husband is feeling better.

    I love this recipe from Dorie’s book, it’s one of those simple cakes that can really be adapted and is great for when you need something to serve at the last minute.

    I can’t wait to see what you cook up from your new book Plenty! I have been wanting to check out that book for a long time now, but can’t find it here in the US.

    • Sonia

      Thanks for concern, Sylvie! Yes, he is doing quite well. :) Yes, this cake is so simple to prepare and can be done in minutes without a fuss.
      Yeah, Plenty is nice cookbook and full of varieties that I could hardly imagine. That way I’m lucky to have a gift from Sala. You may try on Amazon, UK.

  • Looks super soft and yum…luv the topping of nuts. Would luv to try it out sometime

    • Sonia

      Hey, thanks Sharmilee. Thanks for visiting and words! :)

  • glad to see u back,

    • Sonia

      Thanks! :)

  • Yummmyyyy Cake :)

    • Sonia

      Yeah, it is Madhavi. :)

  • Really happy to see you back Sonia! and glad to hear that everything’s on the mend and you are back! that is quite a collection u r building up, and the recipe rocks. I love cast iron pans.

    • Sonia

      Thank you dear for warm welcome! Yeah, it’s hard time but we won! Yeah, I love cast iron pans and pots and I bought just 6 months ago. After sitting a long time in my kitchen, this is good idea to start with it. :)

  • This is the perfect cake to serve”visitors” I would also err on the side of less almond. Gorgeous!

  • You can never go wrong if you have Dorie’s company! That is one heck of a collection of books. Lovely recipe!

  • Anh

    I’ve heard rave reviews about this cake! Thanks for reminding me of it :)

  • Sonia

    Thank you guys! :-)

  • wow great cake and isn’t it so much fun to meet other bloggers hope to meet u next month down under!


    • Sonia

      Yes, I’ll try my best to meet you all people. I’m 99% sure. :-)

  • Sonia, glad to hear your husband is getting better now. Must have been really hard to cope through those difficulties…Cake looks amazing..so much like the book..:)..Meeting a blogger in person is always such a wonderful thing..

  • Sonia, its been awhile since I visited your space, and I am glad to see that the health issues you mention are well in the past now :) Love the cake and I just placed a hold on the 5 mins a day cookbooks at the library after seeing your post :) I follow Yotom Ottolenghi’s posts on the Guardian, having his book on hand must be wonderful. Looking forward to your next post…

  • You have some great reading lined up there! Hope M is better now..

  • The cake looks and sounds delicious. I love Dorie’s recipes but have yet to get my hands on her Baking book (mainly because my boyfriend has placed me on a ban from buying new cookbooks).

    I have Yotam Ottolenghi’s Plenty cookbook. There are so many wonderful recipes in there aren’t there?

    Sorry to hear about your sick husband. I hope he’s on the mend now.

  • Nice recipe. I am wondering what this cake is in Swedish hmmm maybe Tosca caka? Do you know?

  • Hey there I loved your informative blog post on Swedish Visiting Cake. Exactly what I was looking for.

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