This recipe is originally a “Swedish Visiting cake” and is a basic sponge often eaten so casually you don’t even need a fork!
You can bake this cake in a cake tin, skillet, pie plate or a baking tray
Because there is no frosting, you can enjoy this cake warm. It will keep well for 4 days.
Camerino Bakery will be celebrating 1 year in our Blackrock cafe on April 1st and we are inviting everyone to pop by to enjoy a piece of birthday cake!
Ingredients:
180g granulated or caster sugar, plus 1 Tbsp for sprinkling over the cake at the end
Zest of 1 lemon
115g salted Irish butter, melted and cooled
2 large free range eggs
Pinch of fine sea salt
1 tsp vanilla extract
½ tsp almond extract
180g plain flour
40g sliced almonds
Directions:
Butter a 9”round cake tin or skillet
Preheat the oven to 170
Using your fingers, rub together the sugar and lemon zest. You’ll notice the lemony smell as you mix them together.
Whisk in the eggs one at a time. Add in the pinch of salt.
Mix in the extracts, then the butter.
Finally, gently fold in the flour until just combined.
Pour the cake batter into the tin (or skillet) and spread the top evenly.
Sprinkle the top with flaked almonds all over, then finish with sprinkling sugar.
Bake for 30-35 minutes.
Enjoy warm or cold, directly from the tin / skillet.
I love the simplicity of this cake on its own. You can also serve this cake alongside sour cream.
