swedish visiting cake

i baked a chocolate malted cake and it was a near disaster
the cake taste is too cocoa-ey --- but still edible though..
i baked a whole orange cake and it was a total disaster!!
empulurnya tak dibuang.. rasa pahit sampai tak boleh nak telan!
sungguh sadis lagi menyedihkan..
off to the tong sampah.. :'(

this swedish visiting cake i know it won't dissappoint me
since the recipe is from dorie greenspan ;)
and baking this cake is simply blissful!
i love the smell of sugar & lemon zest rubbed together.. very aromatic!
i love how a simple & easy cake can turn out very satisfying..
alhamdulillah.. am filled with happiness :)
hope the meeting members love it!

source: dorie greenspan

• 1 cup sugar, plus extra for sprinkling <-- i use 3/4cup only
• Grated zest of 1 lemon
• 2 large eggs
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract <-- i reduce to 1/8tsp
• 1 cup all-purpose flour
• 1 stick (8 tablespoons) unsalted butter, melted and cooled
• About 1/4 cup sliced almonds (blanched or not)

i 'grilled' it another 5mins to get a a crunchier crust. gelap la pulok!

1. Center a rack in the oven and preheat the oven to 350 degrees F. Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch cake pan or even a pie pan.
2. Pour the sugar into a medium bowl. Add the zest and blend the zest and sugar together with your fingertips until the sugar is moist and aromatic. Whisk in the eggs one at a time until well blended. Whisk in the salt and the extracts. Switch to a rubber spatula and stir in the flour. Finally, fold in the melted butter.
3. Scrape the batter into the pan and smooth the top with a rubber spatula. Scatter the sliced almonds over the top and sprinkle with a little sugar. If you're using a cake or pie pan, place the pan on a baking sheet.
4. Bake the cake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist. Remove the pan from the oven and let the cake cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it. You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate.