swedish visiting cake.

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

1. 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.
2. Melt the remaining butter and set aside to slightly cool.
3. Mix the sugar and zest till the sugar has completely absorbed the orange essential oils and is fragrant.
4. Add the eggs to the sugar one at a time. Whisk till well blended.
5. Add the salt & extracts. Whisk well.
6. Stir in flour with a rubber spatula.
7. Fold in butter with same rubber spatula. Sprinkle almonds on top.
8. 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.
9. 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.