I don't know whether this is Swedish or why it is called a visiting cake.
But I like to keep things simple, so I won't question the name of this fabulous cake, unless someone is willing to explain it to me.
I am going to keep this post short and let you focus on the multitude of pictures I have of the process.
The cake itself is flavored with orange zest and a little almond extract that, along with the sliced almonds sprinkled on top, imparts a perfectly nutty flavor. Honestly, the balance of flavors is just perfect. The top also crisps up very nice, and I was surprised to find the crust remain crisp for longer than most other cakes. The cake is thin, but moist. The cake does not fall apart when you cut it; it keeps its shape very well, and it just looks pretty. The orange-ish color is natural - I have not added any dye, and it makes for a very photogenic cake. I am just a novice photographer with a mediocre digital camera. But I hope, despite this lack of a detailed description, that the pictures at least capture nearer to the full scope of this cake.
It is so good. And I have made it multiple times .. I rarely make things that aren't staples (ie - bran muffins, healthy other things that make breakfast more convenient) more than once, because I like to try new things. But this ... oh my.
And perfect for the end of a summer meal, such as salad. It is summery and a small sliver topped with vanilla ice cream is more than enough to satisfy any cravings for dessert ... but of course, you would take a large sliver. Because this cake is too irresistible.
Swedish Visiting Cake
from Dorie Greenspan.
- 1 cup granulated sugar
- zest of a large orange
- 2 large eggs
- 1/4 tspn salt
- 1/2 tspn almond extract
- 1 tspn vanilla extract
- 1 cup flour
- 1 stick (1/2 cup) unsalted butter
- a handful (about 1/4 cup) slivered almonds
- Preheat oven to 350 degrees F. Butter a cast iron skillet or round cake pan generously with about 1/2 Tb of butter from the stick of butter called for in the recipe.
- Melt the remaining butter and set aside to slightly cool.
- Mix the sugar and zest till the sugar has completely absorbed the orange essential oils and is fragrant.
- Add the eggs to the sugar one at a time. Whisk till well blended.
- Add the salt & extracts. Whisk well.
- Stir in flour with a rubber spatula.
- Fold in butter with same rubber spatula. Sprinkle almonds on top.
- Pour batter into prepared pan. Bake about 20-25 minutes, until the a tester comes out clean and the cake is golden. The sides will be crisp.
- Run a plastic knife along the inside edge of the pan to loosen edges. Let sit in pan for 5-10 minutes. Then transfer to a wire rack. Can be served warm, room temp, or cold. It will be excellent, regardless.