Swedish Visiting Cake

Isn't she a scrumptious blue skillet! I still can't quite believe it's mine. Upon arrival I carried it around the house for about an hour, just so I could get a feel for its wonderfully substantial weight. I also placed it in different locations, surrounded by various linens (even though I almost always end up using the same set). We food bloggers are an odd bunch. ;)

A Le Creuset skillet has been on my radar (and wish-list) for years. So long, in fact, that I never thought I would actually own one.

Kismet must have been on my side because I won this regal blue deity in a giveaway hosted by  Averie, of  Averie Cooks! (I highly recommend a visit to Averie's blog. One look at her photos will have your stomach pleading to make one of her delectable recipes.) Thank you so much, Averie!

prior to anything else, I had to introduce the skillet to my oven. A truculent stove is only the third love of my life, right after my stand mixer (battling the oven for first place; Tom Hiddleston, of course).

I made this cake a few years ago when I was a member of Tuesdays with Dorie, but I had to use a cake pan instead of a skillet. I've been dying to revisit the recipe ever since. Naturally it was the first thing that popped into my head when I saw Moody Blue (my skillet's name!).

This cake is beautifully simple. Aside from a skillet, or cake pan, all you will need is one mixing bowl, a whisk and a spatula. But please don't let its breezy lack of complexity fool you - the flavour is strikingly similar to marzipan and its crumb is moist and tight and ambrosial.

This afternoon I saw a few flakes of snow. *hmm* This cake was thoroughly enjoyed along with a cup of strong creamy coffee, a soft nubby blanket, some Nouvelle Vague playing in the background, and one of my favourite read-again novels, The Great Gatsby. Revisiting two old friends in the course of one day is the perfect way to ease into a candidly-chilly November.

Swedish Visiting Cake
yields 8-10 servings

for the cake
1 cup granulated sugar
Grated zest of 1 lemon (at least 1 Tablespoon)
2 large eggs
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup all-purpose flour
1 stick (8 tablespoons) unsalted butter, melted and cooled
About 1/4 cup sliced almonds
1/2 Tablespoon granulated sugar (for sprinkling)

method
Preheat the oven to 350 degrees F. Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet. {Note: You may also use a 9-inch cake or pie pan.}

In a large mixing bowl, combine 1 cup of sugar and lemon zest. Use your fingertips to work the zest into the sugar until it becomes moist and fragrant. Whisk in the eggs one at a time, whisking for about 1 minute per egg. Whisk in the salt and extracts. Use a rubber spatula to fold in the flour. Once the flour has been incorporated, fold in the melted butter. Try not to over mix.

Scrape the batter into the skillet. Use an off set spatula to smooth it into an even layer. Scatter the almonds over the top and sprinkle with the 1/2 Tablespoon of sugar. {Note: 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 center should remain a bit moist). Remove the skillet from the oven and place on top of a cooling rack. Cool completely before enjoying. {Note: I served mine directly from the skillet.}

Recipe found in Dorie Greenspan's Baking: From My Home To Yours ♥