Wednesday, May 25, 2011

Swedish visiting cake + music lyrics

Swedish visiting cake / Bolo sueco

One of my favorite things about learning English was being able to understand music lyrics – I think some of you agree with me on that. :)

That said, there are times I want to listen to complex lyrics and there are others when almost no lyrics is the way to go. I feel the same about the cakes I bake: there are times for complex, layered beauties, and times when only simple will do. ;)

Swedish visiting cake
from Dorie’s baking bible

1 cup (200g) superfine sugar + a little more for sprinkling
finely grated zest of 1 lemon
2 large eggs
¼ teaspoon salt
1 teaspoon vanilla extract
1 vanilla bean, cut lengthwise, seeds scraped with the back of a knife – or use ½ teaspoon almond extract, as per the original recipe
1 cup (140g) all purpose flour
½ cup (113g/1 stick) unsalted butter, melted and cooled
about ¼ cup sliced almonds (blanched or not)

Preheat the oven to 180°C/350°F. Butter a seasoned 23cm (9in) cast iron skillet or other heavy ovenproof skillet, a 23cm (9in) round cake pan or pie pan.
Combine the sugar and the lemon zest in a large bowl and rub them together with your fingertips until sugar is fragrant. Whisk in the eggs, one at a time, until well blended. Whisk in the salt and the extracts/vanilla seeds. Using a silicone spatula, stir in the flour, and then fold in the butter.
Transfer batter to the prepared pan and smooth the surface. Sprinkle with the almonds and extra sugar (if you’re using a cake or pie pan, place it on a baking sheet).
Bake for 25-30 minutes or until golden and a little crisp at the edges – the inside of the cake will remain moist. Remove from the oven, let the cake cool 5 minutes in the pan, over a wire rack, then run a thin knife around the sides and bottom of the cake to loosen it*. Serve the cake warm or cool.

* I used a fluted tart pan and it was impossible to do that; I cooled the cake in the pan completely then carefully unmolded it, first loosing some of the edges with the handle of a teaspoon, then loosing the bottom of the cake with a large metal spatula

Serves 8-10


Sarah said...

I think this will make a lovely summer dessert--perfect to add to with lemon zest or top with fresh berries and great for picnics and potlucks.

My Little Expat Kitchen said...

You're so right. When I was learning English as a little girl I was so excited that the songs I was listening to finally made sense!
Liked the video clip!

Priya Suresh said...

I dont bother to have a slice rite now,fantastic cake..

Anonymous said...

yes I will come visit you and eat this cake.

Unknown said...

What a beautiful cake. I love the flavor combinations of vanilla and lemon in desserts, always marvelous!

Maria said...

Yes! I definitely agree with you on that! It's funny listening to those English songs I heard when I couldn't speak English and realising now how wrong I got all the lyrics! :-D This cake sounds delicious and looks so pretty!

Marcela said...

Hi Patricia, what a beautiful cake!
ut I have a question that has nothing to do with it, I've been wondering about what pan for baking pies to buy, I've notice you have a non-stick one and I have one of those (removable bottom) and I always have to use parchment paper so my cakes won't come out with a black bottom. Does your pan in the photo do that?
Thanks and lovely blog.

Patricia Scarpin said...

Hey, Marcela, thank you!
I haven't made many cakes in this pan, but the ones I did turned out ok. Maybe it's the brand?

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