Swedish Visiting Cake
Mar. 27th, 2010 10:25 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
viklikesfic posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
bakeitupMy breakfast this morning, brought to you by Dorie Greenspan's Baking from My Home to Yours:
Preheat to 350 and butter small cast iron skillet (in the 6-9" range). Melt and cool a stick o' butter. Pour cup of sugar in medium bowl. Grate in the zest of a lemon and rub together with fingers to aromatise sugar. Whisk two eggs in one at a time. Whisk in 1/2 tsp almond extract and 1 tsp vanilla (both optional) and 1/4 tsp salt. Fold in a cup of flour with spatula. Fold in the butter. Pour into skillet and smooth top. Scatter bout a 1/4 cup almonds over top and sprinkle with a pinch of sugar. Bake 25-30 min or until golden and crispy looking. Cool 5 min, then loosen edges and slice, serve warm.
Preheat to 350 and butter small cast iron skillet (in the 6-9" range). Melt and cool a stick o' butter. Pour cup of sugar in medium bowl. Grate in the zest of a lemon and rub together with fingers to aromatise sugar. Whisk two eggs in one at a time. Whisk in 1/2 tsp almond extract and 1 tsp vanilla (both optional) and 1/4 tsp salt. Fold in a cup of flour with spatula. Fold in the butter. Pour into skillet and smooth top. Scatter bout a 1/4 cup almonds over top and sprinkle with a pinch of sugar. Bake 25-30 min or until golden and crispy looking. Cool 5 min, then loosen edges and slice, serve warm.
