A co-worker recently passed along a fabulous recipe for Swedish visiting cake. The idea is that when company shows up you can have the batter mixed up and in the oven before they get to your door. 25 minutes later it comes out of your oven and your house smells amazing. My favorite thing about this recipe is that I always have all of the ingredients on hand. This recipe is by Dorrie Greenspan and is best eaten warm, which is not a problem because you will stand over the pan trying desperately not to eat it all.
1 cup sugar (plus more more sprinkling on top right before baking)
grated zest of one lemon
2 eggs
1/4 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup flour
1 stick melted butter, cooled
1/4 cup sliced almonds
Center a rack in the oven and preheat the to 350F. Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch cake pan or even a pie pan.
Pour the sugar into a medium bowl. Add the lemon zest and blend together with your fingertips until the sugar is moist and aromatic. Whisk in the eggs in one at a time until well blended. Whisk in the salt and the extracts. Switch to a rubber spatula and stir in the flour. Finally, fold in the melted butter.
Scrape the batter into the pan and smooth the top with a rubber spatula. Scatter the sliced almonds over the top and sprinkle with a little sugar. If you're using a cake or pie pan, place the pan on a baking sheet.
Bake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist. Remove the pan from the oven and let it cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it. You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate. Don't forget you made it for your visitors, share.
