|Almond cake (served here with a little rhubarb compote)|
This cake is based on Dorie Greenspan's Swedish Visiting Cake from her book, Baking: From My Home to Yours. I increased the almond extract and decreased the sugar a bit, and omitted the sugar on top. Feel free to sprinkle a little sugar on top before baking if you like. Serve as is, or you can serve it with a little rhubarb compote during rhubarb season!
- 3/4 cup sugar or increase to 1 cup if you like
- Zest of one lemon
- 2 large eggs
- 1/4 tsp. salt
- 1/4 tsp. vanilla extract
- 3/4 tsp. almond extract
- 1 cup a.p. flour
- 1 stick unsalted butter, melted
- 1/4 cup or more sliced almonds
Mix the sugar and lemon zest together by rubbing it together with your fingers until you can really smell the lemon. One at a time, whisk in the eggs, then the salt and vanilla and almond extracts. Stir in the flour, and then gently mix in the melted butter. The batter will be fairly liquid-y and shiny.
Pour the batter into your cake/pie pan or skillet and smooth out the top. Sprinkle the sliced almonds on top and then bake in the center of the oven. If you're using a cake or pie pan, bake on top of a baking sheet or two to help keep the bottom from over browning.
Bake the cake from 25 to 30 minutes until it's golden brown and the almonds have browned a little bit. I went a little heavier on the almonds to cover the cake more with them, but you can use a little less if you prefer. Let it cool before serving.
Serve as is, with a little powdered sugar sprinkled on top, or with a little rhubarb compote if you like. I made one here flavored with a little bit of cardamom.