Friday, May 28, 2010

Swedish Visiting Cake

For years and years I’ve kept a recipe in my back pocket. Not literally of course, but it’s a recipe that I can pull out to serve to family/friends at a few moments notice. It’s quick & sweet and can be dressed up in a variety of ways. It’s called Hot Milk Cake and up until this week it has been my go-to quick dessert. A few days ago I discovered this little beauty in one of my favorite cook books (Dorie Greenspan’s Baking: From My Home to Yours).

It’s called a Swedish Visiting Cake. It took me maybe 7 minutes to mix everything up (by hand! No need to haul out your mixer) and another 33 minutes in the oven and we had ourselves a delightfully simple, lemon-almond cake. I paired it with some fresh berries and a bit of whipped cream and it was a just-right dessert for a spring luncheon.

I do so love to use my cast iron skillet, and I was happy to pull it out for this cake. The skillet gave the cake a gorgeous light brown crust and just enough crispness around the edges. If you don’t have a cast iron skillet no worries – the recipe gives you options. The original recipe also calls for sliced almonds to be sprinkled on the top which I think would be fantastic, but I didn’t have any on hand.

Here’s a link to the recipe (there’s a print option in the top right corner of the link) and maybe I’ll get around to sharing my recipe for Hot Milk Cake soon. Maybe.


Robyn said...

Looks yummy Andy!

Lee and Sharon said...

oh, Andy this looks so yummy.
Hot Milk cake reminds me of
Steamed Milk - - - which hardly any of us can drink any more.
What a shame.