Posted by: NoCtrlZ | 2011/03/08

Swedish Visiting Cake

Another great recipe from Dorie Greenspan’s Book – Baking: From My Home to Yours. The recipe is so easy and I didn’t have to go out to buy a single thing. Her recipe calls for a 9″ skillet or cake tin (of which I currently own neither!) So I had to experiment a bit, with some guidance from Tuesdays With Dorie, to get the right amount for my 12″ frying pan. The amounts I used for my cake actually differed to what I have listed below, but I think it would be more suited to a 12″ frying pan with the following amounts:

For a 12″ frying pan


  • 2 cups Sugar (plus a little extra to sprinkle)
  • Zest of 2 lemons
  • 200g Eggs, without their shell (around 4 medium)
  • 1/2 tsp Salt
  • 2 tsp Vanilla Extract
  • 1 1/2 tsp Almond Extract
  • 2 cups Flour
  • 9oz Butter, melted and cooled
  • Slivered Almonds, for the top


  1. Pre-heat the oven to 175°C and butter a 12″ oven-proof frying pan (or cake tin).
  2. Put the sugar in a bowl, then rub in the lemon zest with your fingertips, until the sugar is moist and aromatic.
  3. Whisk in the eggs, one at a time until well blended. Whisk in the salt and extracts.  Now use a wooden spoon to stir in the flour. Once combined, fold in the melted butter.
  4. Put the mixture into the prepared frying pan (or cake tin). Smooth the top with a spatula if necessary, then generously sprinkle the top with sugar and slivered almonds.
  5. Bake in the oven for 25-30 minutes, or until the top is golden brown and slightly crisp around the edges. Remove the pan from the oven, leaving it to cool slightly for 5 minutes until you transfer the cake to a wire wrack to cool completely.

Tip: If using a cake tin, place the tin on a baking sheet prior to baking.

Storage: Wrapped well, this cake will keep at room temperature for up to 5 days.


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