Swedish Visiting Cake

December 15, 2013 § 9 Comments

Swedish Visiting Cake

Last week at work had been terrible, too many things to deal with. And with the week ending, knowing that it’ll be way better next week and with Christmas just round the corner, I started feeling better. It was time to see parents and meet friends after one such boring week.

Swedish Visiting Cake

Yeah, one week I was totally cut off from my friends and family, work had totally engulfed me. It was such a drag that I felt happier watching it ending. And with only a couple of minutes spent in kitchen to bake this easy yet wonderful cake from Dorie Greenspan’s Baking From My Home To YoursI felt relaxed.

Swedish Visiting Cake

All set to go meet parents. Baking this cake in a cast iron skillet was another homely feeling which I was longing for from long. A cast iron skillet was on my wish-list and finally I had bought one. I was in dilemma to buy or not to. But eventually I did.

Swedish Visiting Cake

It came pre-seasoned and it was a breeze to start cooking in it. Made fluffier omelettes for Sunday breakfast, pan frilled chicken, wiped it, again seasoned in my oven. And then finally baked this amazingly flavored, lightly sweet tea time cake with a lovely pan crust.

Swedish Visiting Cake

This cake doesn’t have any leavening agent, so this is kind a fudgy one with beautiful zesty flavor. And when you start rubbing the orange zest into the sugar, it starts feeling amazing starting right then. Batter takes few minutes to whipped up and the cake takes another couple of minutes into the oven, with home smelling great of the aromas from citrus and vanilla. You could easy bake it for a breakfast or afternoon tea. Taste great when shared with family and friends over a cup of tea.

Swedish Visiting Cake


1 cup sugar, plus extra for sprinkling
Grated zest of 1 Orange
2 large eggs
1/4 tsp salt
1 tsp pure vanilla extract
1 cup all-purpose flour
100 gm unsalted butter, melted and cooled
About 1/4 cup sliced almonds


  1. Preheat the oven to 180 degree C and butter an 8 or 9 inch cast iron pan and set aside {you could use a round cake pan as well}.
  2. In a bowl, rub the sugar with orange zest using your fingers, until the sugar is moist and aromatic.
  3. Beat in the eggs one at a time using a hand whisk. Add in vanilla extract and salt.
  4. Switch to a rubber spatula and fold the flour followed by butter into the mixture.
  5. Pour the batter into the skillet or pan. Sprinkle the sliced almonds on top followed by some sugar. Bake for 25-30 minutes, until it is golden and little crisp on the outside.
  6. Let cool in pan for 5 minutes and then run a knife around the edges of the cake to loosen it from the pan. Cut slices and serve warm or at room temperature.
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