I was fascinated with the name of this cake. This recipe came from Dorie Greenspan and she said it was passed on to her by her Swedish friend named Angela Helgesson. She said that you could start making this cake when you saw friends coming down the road and it would be ready by the time they settled in and sat down for coffee. I guess it is because this cake is so easy to make and all you need is one bowl and no mixer requires. The cake came out light and airy even without the presence of any leavening agent. I really like how the almond and sugar topping gives this cake a nice crust to it. You can serve this cake warm or at room temperature.
When I baked this cake the second time and I added ¼ cup of ground almond to it and it tasted just as good.
Adapted from Dorie Greenspan
1 cup sugar, plus extra for sprinkling ( I used 3/4 cup)
Grated zest of 1 lemon
2 large eggs
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup all-purpose flour
1/4 cup ground almond (optional)
1 stick (8 tablespoons) unsalted butter, melted and cooled
About 1/4 cup sliced almonds (blanched or not)
2. Pour the sugar into a medium bowl. Add the lemon zest and with your fingertips rub the zest and sugar until moist and aromatic (this is to released the lemon flavor)
3. Whisk in the eggs one at a time into the sugar mix until well blended. Whisk in the extracts. Switch to a rubber spatula and stir in the flour mixture. Finally, fold in the melted butter.
4. 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.
5. Bake the cake for 30 to 35 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. Serve warm or at room temperature.